One-Pan Chicken and Rice Bake

This One-Pan Chicken and Rice Bake is a cozy, delicious, and easy all-in-one meal that combines chicken, rice, and vegetables for a comforting family dinner.

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Temps de préparation 10

Temps de cuisson 50

Temps total 1

Portions: 4 servings

Type de plat: Dinner, Main Course

Cuisine: American

Calories: 450

Ingredients Method Notes

Ingrédients

Main ingredients

1 lb chicken thighs or breasts Use bone-in, skin-on for extra flavor.
1 cup long-grain rice You can use brown rice, but adjust liquid and cooking time.
2 cups chicken broth Substitute vegetable broth for a vegan version.
1 onion, chopped
2 cloves garlic, minced Toasting the garlic enhances flavor.
1 cup frozen peas and carrots
1 tsp paprika Feel free to add other spices like cumin or Italian seasoning.
Salt and pepper to taste
1 tbsp olive oil

Method

Preparation

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.

Cooking

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.

Notes

Serve hot with a sprinkle of fresh parsley and a side garden salad. Leftovers can be stored in the fridge for 3-4 days and are freezer-friendly for up to 3 months.