why make this recipe
One-Pan Chicken and Rice Bake is a simple and delicious meal that’s perfect for busy weeknights or lazy weekends. It combines protein, carbs, and veggies all in one dish, making it a well-rounded option for dinner. Plus, it’s easy to make and requires minimal clean-up, which means more time to relax and enjoy your meal.
how to make One-Pan Chicken and Rice Bake
Ingredients:
- 4 chicken thighs or breasts
- 1 cup rice (white or brown)
- 2 cups chicken broth
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup mixed vegetables (frozen or fresh)
- 1 teaspoon paprika
- Salt and pepper to taste
- 2 tablespoons olive oil
Directions:
- Preheat your oven to 375°F (190°C).
- In a large baking dish, combine the rice, chicken broth, onion, garlic, and mixed vegetables.
- Season the chicken with paprika, salt, and pepper, then place it on top of the rice mixture. Drizzle with olive oil.
- Cover the dish with aluminum foil and bake for about 30-40 minutes.
- Remove the foil and bake for an additional 10-15 minutes until the chicken is cooked through and the rice is tender.
- Let it sit for a few minutes before serving.
how to serve One-Pan Chicken and Rice Bake
Serve the One-Pan Chicken and Rice Bake hot right from the oven. It’s great on its own, but you can also add a side salad or some bread if you’d like. This dish is perfect for family dinners or gatherings with friends.
how to store One-Pan Chicken and Rice Bake
To store leftovers, let the dish cool completely, then cover it with plastic wrap or transfer it to an airtight container. It will keep in the fridge for up to 3 days. You can also freeze it for up to 2 months. Just make sure to reheat thoroughly before eating.
tips to make One-Pan Chicken and Rice Bake
- Adjust the seasoning to your taste. You can add herbs like thyme or rosemary for extra flavor.
- For a spicier dish, add a pinch of cayenne pepper or some diced jalapeños.
- Use leftover chicken or cooked rice to save time.
- Make sure to check the doneness of the chicken with a meat thermometer. It should reach 165°F (75°C).
variation
You can easily change this recipe by using different protein sources. Try it with pork chops or even tofu for a vegetarian option. For the vegetables, feel free to mix and match according to what you have on hand.
FAQs
Can I use brown rice instead of white rice?
Yes, you can use brown rice. Just remember that it may take longer to cook, so adjust the baking time accordingly.
Is this recipe suitable for meal prep?
Absolutely! This recipe is great for meal prepping. You can make a large batch and portion it out for lunches or dinners throughout the week.
Can I make it in a slow cooker?
Yes! You can combine all ingredients in a slow cooker and cook on low for about 6-7 hours or on high for 3-4 hours. Just ensure the chicken is properly cooked through.
One-Pan Chicken and Rice Bake
Ingredients
Main Ingredients
- 4 pieces chicken thighs or breasts
- 1 cup rice (white or brown)
- 2 cups chicken broth
- 1 piece onion, chopped
- 2 cloves garlic, minced
- 1 cup mixed vegetables (frozen or fresh)
- 1 teaspoon paprika
- to taste Salt and pepper
- 2 tablespoons olive oil
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a large baking dish, combine the rice, chicken broth, onion, garlic, and mixed vegetables.
- Season the chicken with paprika, salt, and pepper, then place it on top of the rice mixture. Drizzle with olive oil.
Baking
- Cover the dish with aluminum foil and bake for about 30-40 minutes.
- Remove the foil and bake for an additional 10-15 minutes until the chicken is cooked through and the rice is tender.
- Let it sit for a few minutes before serving.