Ready for a dinner that’s cozy and downright delicious?

Imagine the warm, comforting aroma of chicken slowly roasting alongside fragrant rice, dancing through your kitchen. This One-Pan Chicken and Rice Bake is the ultimate no-fuss, all-in-one meal that will have you singing its praises. Trust me, once you dig into this creamy, savory goodness, you’ll wonder why you haven’t made it sooner!

Why make this recipe

First off, who doesn’t appreciate an easy cleanup? With this dish, you toss everything into one pan, and voilà—less time scrubbing, more time enjoying! Plus, it’s incredibly affordable, making it perfect for families or anyone looking to eat well on a budget. And let’s be real: kids love it! You can’t go wrong with a dependable meal that pleases even the pickiest them.

Ingredients

You don’t need fancy stuff — just these basics!

1 lb chicken thighs or breasts
1 cup long-grain rice
2 cups chicken broth
1 onion, chopped
2 cloves garlic, minced
1 cup frozen peas and carrots
1 tsp paprika
Salt and pepper to taste
1 tbsp olive oil

Directions

Preheat the oven to 375°F (190°C).
In a large baking dish, combine the rice, chopped onions, minced garlic, and frozen peas and carrots.
Add the chicken broth, paprika, salt, and pepper.
Arrange the chicken pieces on top and drizzle with olive oil.
Cover the dish with aluminum foil and bake for 25-30 minutes.
Remove the foil and bake for an additional 15-20 minutes, or until the chicken is cooked through, and the rice is tender.
Let it rest for a few minutes before serving.

How to make One-Pan Chicken and Rice Bake (Overview)

Ready to get cooking? Here’s how it goes down:

Start by preheating your oven—it’s like waking it up before the big show.
Mix all the goodies together in a big baking dish. There’s something therapeutic about tossing ingredients in one spot, right?
Pop in the chicken, cover it up, and let the magic happen in the oven!
Don’t forget to peek in while it’s baking—your kitchen will smell insane.

Pro tip: Don’t skip toasting the garlic. It’s a game-changer!

How to serve One-Pan Chicken and Rice Bake

Serve up this dish hot, and let the vibrant colors of the peas, carrots, and golden chicken take center stage. Picture this: a sprinkle of fresh parsley for a pop of green, paired with a fresh garden salad on the side. The crunch of the salad against the creamy rice will have your taste buds dancing, making every bite a delight! Just don’t blame me if you go back for seconds. 😉

How to store One-Pan Chicken and Rice Bake

You can keep leftovers in the fridge for about 3–4 days. If you plan to make it ahead, it’s freezer-friendly too! Just store it in an airtight container. To reheat, toss it back in the oven or microwave until steaming hot. Easy peasy!

Tips to make One-Pan Chicken and Rice Bake

Use bone-in, skin-on chicken for extra flavor.
Feeling adventurous? Experiment with spices! Throw in some cumin or Italian seasoning for a delicious twist.
Want some crunch? Top it with crispy fried onions before serving.
If you like it spicy, add a dash of cayenne or some chopped jalapeños.

Variation

All about that plant-based lifestyle? Swap out the chicken for some hearty tofu or chickpeas and use vegetable broth instead. Feeling like experimenting? Try adding in diced bell peppers or mushrooms for a flavor bomb!

FAQs

Can I use brown rice instead of white?
Yes, but it will take longer to cook, so adjust liquid and time accordingly.

How long can I freeze this dish?
You can freeze it for up to 3 months. Just make sure it’s in an airtight container!

Can I make this vegan?
Absolutely! Substitute chicken for tofu or chickpeas, and go for vegetable broth.

📌 Pin this recipe for your next cozy dinner night!