This delicious One-Pan Chicken and Rice Bake comes together in about 45 minutes and is made all in one pot for a quick and easy weeknight dinner that your family will love! You can easily switch up the vegetables or proteins to suit your taste, perfect for that “clean out the fridge” meal we all need once in a while. So, if you’re looking for something comforting and uncomplicated, keep reading!
Ingredients You’ll Need for One-Pan Chicken and Rice Bake
What’s in This Dish?
- 4 chicken thighs or breasts – I like to use thighs because they’re juicier, but feel free to use breasts if that’s what you have on hand!
- 1 cup long-grain rice – I swear by long-grain for a fluffy texture, but you could use brown rice if you plan ahead; just make sure to adjust the liquid a bit.
- 2 cups chicken broth – This adds so much flavor! Low-sodium is great if you’re watching your salt intake.
- 1 cup mixed vegetables (peas, carrots, corn) – Frozen is totally fine, just toss them in, no need to thaw.
- 1 onion, chopped – Think of it as the base of flavor that makes everything yummier!
- 2 cloves garlic, minced – It’s like music to a savory dish, right? Just packed with flavor.
- 1 teaspoon paprika – It gives a hint of smokiness, so good!
- Salt and pepper to taste – Seriously, don’t skip the salt! A couple pinches can elevate everything.
- Olive oil – For sautéing the onions and garlic.
Now that we’ve got our shopping list, how about a little prep before we dive in? Make sure you’ve got everything handy.
Step-by-Step Instructions for One-Pan Chicken and Rice Bake
Preheat your oven to 375°F (190°C). This ensures that your bake starts hot and stays cozy throughout.
In a large baking dish, drizzle a bit of olive oil. You want just enough to coat the bottom. Think of it as a warm hug for your dish.
Place the chicken right at the bottom of your baking dish. It’s like the safe harbor for everything else!
Add the chopped onion and minced garlic on top of the chicken. It’s a delicious combo that’ll fill your kitchen with amazing smells! Cook until fragrant, oh, the aroma is heavenly.
Sprinkle the rice around the chicken: don’t worry about making it look perfect; it’s going to come together beautifully.
Add the mixed vegetables next. Just toss them on top; no need to stir yet!
Now, pour the chicken broth over everything. This is what makes the rice fluffy and the chicken flavorful.
Season with paprika, salt, and pepper. Give it a good sprinkle and twist to ensure that every bite is packed with flavor.
Cover with foil: this is critical as it traps the steam inside. Bake it covered for about 30-35 minutes. Your kitchen is about to smell incredible!
After the first baking session, remove the foil and let it bake for an additional 10-15 minutes. This will help brown the chicken beautifully.
When the chicken is cooked through and the rice is tender (you’re aiming for that fluffy texture here!), take it out and let it rest for a few minutes before serving. The best part is that it’s all done in just one pan!
And there you have it, a meal packed with tons of flavor and comfort that’s super easy to make!
Oh! And the best part is how versatile it is. You can use whatever you have in the fridge, got some leftover veggies? Toss them in!
If you loved this One-Pan Chicken and Rice bake, be sure to check out my easy Garlic Parmesan Chicken or my Baked Honey Glazed Chicken Drumsticks!
Why This Recipe Works
Quick & Easy
This recipe comes together in under 45 minutes, which is perfect for busy weeknights when you’re juggling homework and activities.
One Pot Wonder
It really is a one-pot meal, minimal cleanup required! After dinner, it’s as simple as rinsing a single dish, and you’re done.
Comfort Food
Loaded with tons of flavor and hearty ingredients, every bite warms your heart. It’s like a hug on a plate!
Customizable
This dish is so flexible! You can use whatever ingredients you have, and that makes it a perfect meal prep solution.
Family Favorite
Your family will love it, it’s a great way to introduce more veggies to their plates without any complaints. Don’t be surprised if your picky eaters ask for seconds!
Serving and Storage Tips
How to Serve This One-Pan Chicken and Rice Bake
I love serving this bake with a simple side salad for a bit of freshness and crunch. Alternatively, some crusty bread to soak up those tasty juices is always a winner!
Storage Instructions
This meal will keep well in the refrigerator for about 3-4 days. Just store it in an airtight container, and you’ll be good to go!
Reheating Instructions
For the best results, reheat in the oven to retain the texture, just cover it with foil to keep it moist. If you’re in a hurry, the microwave works too; about1-2 minutes should do the trick.
Freezer-Friendly
Yes, this dish is indeed freezer-friendly! Just make sure to let it cool completely before sealing it in airtight containers. It can last in the freezer for up to 3 months. When you’re ready to eat, simply thaw it overnight in the fridge and reheat.
In conclusion, this One-Pan Chicken and Rice Bake is not just a quick and easy weeknight dinner, it’s comfort, flavor, and versatility all wrapped up in one dish. Don’t forget to make it your own with whatever you have on hand, and enjoy the deliciousness!
For more recipes, follow us on Pinterest.
Print
One-Pan Chicken and Rice Bake
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: None
Description
A quick and easy one-pan meal perfect for busy weeknights, loaded with flavor and customization options.
Ingredients
- 4 chicken thighs or breasts
- 1 cup long-grain rice
- 2 cups chicken broth
- 1 cup mixed vegetables (peas, carrots, corn)
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon paprika
- Salt and pepper to taste
- Olive oil
Instructions
- Preheat your oven to 375°F (190°C).
- In a large baking dish, drizzle a bit of olive oil to coat the bottom.
- Place the chicken at the bottom of your baking dish.
- Add the chopped onion and minced garlic on top of the chicken.
- Sprinkle the rice around the chicken.
- Add the mixed vegetables on top.
- Pour the chicken broth over all the ingredients.
- Season with paprika, salt, and pepper.
- Cover with foil and bake for 30-35 minutes.
- Remove the foil and bake for an additional 10-15 minutes until the chicken is cooked and rice is tender.
Notes
You can customize this dish with any leftover vegetables. Serve with a side salad or crusty bread for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg