introduction
Imagine the aroma of tender chicken and seasoned rice wafting through your kitchen, making everyone feel right at home. One-Pan Chicken and Rice Bake is not just another meal; it’s a dish that brings comfort and warmth. I remember making this dish after long days, knowing it would be a hit with my family. It’s easy to prepare and requires minimal cleanup, which means more time to enjoy the meal together. This recipe matters because it creates a cozy atmosphere and delicious flavors that everyone loves. What makes it special is its simplicity and the way all the ingredients come together in one pan, making for a stress-free cooking experience.
why make this recipe
One-Pan Chicken and Rice Bake is a fantastic option for busy weeknights or whenever you want a hearty meal without putting in too much effort. It brings together protein, carbs, and vegetables in one dish. This recipe is easy to follow, and all the flavors meld beautifully as they cook together. Plus, it’s a great way to use pantry staples while ensuring a wholesome dinner that satisfies everyone at the table.
how to make One-Pan Chicken and Rice Bake
Ingredients:
- 4 chicken breasts
- 1 cup rice
- 2 cups chicken broth
- 1 cup mixed vegetables (peas, carrots, corn)
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 tablespoon olive oil
Directions:
- Preheat the oven to 375°F (190°C).
- In a large baking dish, combine the rice, chicken broth, mixed vegetables, onion, garlic, salt, pepper, paprika, and thyme.
- Place the chicken breasts on top of the rice mixture, drizzle with olive oil, and season with additional salt and pepper if desired.
- Cover the dish with aluminum foil and bake for 25-30 minutes.
- Remove the foil and continue baking for another 10-15 minutes until the chicken is cooked through and the rice is tender.
- Let it cool for a few minutes before serving.
how to serve One-Pan Chicken and Rice Bake
Serve One-Pan Chicken and Rice Bake warm, directly from the oven. It pairs well with a simple side salad or steamed vegetables. You can also add a sprinkle of fresh herbs on top for a nice finish. This meal is filling on its own, so you might not need many sides.
how to store One-Pan Chicken and Rice Bake
To store leftovers, let the dish cool completely, then cover it tightly with plastic wrap or aluminum foil. You can also transfer it to an airtight container. Store it in the fridge for up to 3-4 days. For longer storage, consider freezing it; just make sure to use a freezer-safe container. It will last for about 2-3 months in the freezer.
tips to make One-Pan Chicken and Rice Bake
- Adjust seasoning to your taste; feel free to add extra spices like garlic powder or onion powder for more flavor.
- Check the rice for tenderness before removing from the oven; if it needs more time, cover and bake a little longer.
- You can use bone-in chicken for extra flavor, but the cooking time may need to be adjusted.
variation
If you’d like to add a twist, try swapping out the mixed vegetables for what you have on hand—broccoli or bell peppers work well. You can also use brown rice instead of white; just be aware it will require more liquid and cooking time.
FAQs
Q: Can I use frozen chicken?
A: Yes, you can use frozen chicken breasts. Just increase the baking time by about 10-15 minutes or until fully cooked.
Q: Can I make this dish ahead of time?
A: Absolutely! You can prepare everything in advance and store it in the fridge. Just bake it when you’re ready for dinner.
Q: Can I replace the rice with quinoa?
A: Yes, quinoa is a great substitute, but you’ll need to adjust the cooking time and liquid, as quinoa cooks differently than rice. Adjust the broth measurement based on package instructions for quinoa.
One-Pan Chicken and Rice Bake
Ingredients
Main Ingredients
- 4 pieces chicken breasts Use boneless, skinless for easier preparation.
- 1 cup rice Use white or brown rice, but adjust cooking time for brown.
- 2 cups chicken broth Low sodium preferred for better flavor control.
- 1 cup mixed vegetables (peas, carrots, corn) Frozen mixed vegetables can be used.
- 1 piece onion, chopped Yellow or white onion works best.
- 2 cloves garlic, minced Adjust amount based on preference.
Seasonings
- 1 teaspoon salt To taste.
- 1/2 teaspoon pepper To taste.
- 1 teaspoon paprika Adds a nice flavor and color.
- 1 teaspoon dried thyme Fresh thyme can be used as well.
Cooking Oil
- 1 tablespoon olive oil Can substitute with vegetable oil.
Method
Preparation
- Preheat the oven to 375°F (190°C).
- In a large baking dish, combine the rice, chicken broth, mixed vegetables, onion, garlic, salt, pepper, paprika, and thyme.
- Place the chicken breasts on top of the rice mixture, drizzle with olive oil, and season with additional salt and pepper if desired.
Cooking
- Cover the dish with aluminum foil and bake for 25-30 minutes.
- Remove the foil and continue baking for another 10-15 minutes until the chicken is cooked through and the rice is tender.
- Let it cool for a few minutes before serving.