Craving something quick, healthy, and bursting with flavor? Let me introduce you to the One-Pan Chicken and Rice Bake. Life gets hectic, and sometimes the thought of another elaborate meal is just overwhelming. But that doesn't mean you have to sacrifice taste or nutrition! This recipe is a total game-changer – minimal cleanup, maximum flavor, and it's ready in under an hour. Trust me, this will become a weeknight staple.
Why You Will Love This Recipe
My grandmother, a whirlwind of a woman who somehow managed to feed a family of eight without breaking a sweat, used to whip up a version of this dish every Sunday. The aroma that filled her kitchen was pure love, and it's a scent I associate with comfort and family. This One-Pan Chicken and Rice Bake is my attempt to recreate that magic, simplifying the process without compromising on the heartwarming flavor. It’s a comforting hug on a plate, reminding me of Sunday dinners past.
Ingredients
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Chicken:
- 4 boneless, skinless chicken breasts
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
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Rice:
- 1 cup long-grain rice, rinsed
- 2 cups chicken broth
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 clove garlic, minced
- 1 tablespoon olive oil
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Optional:
- 1/2 cup frozen peas
- Fresh parsley, chopped for garnish
Step-by-Step Instructions for Making the Recipe
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Prep the Chicken: Preheat your oven to 375°F (190°C). In a small bowl, mix paprika, garlic powder, onion powder, salt, and pepper. Rub the seasoning mixture generously over the chicken breasts.
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Sauté Vegetables: Heat olive oil in a large oven-safe skillet or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
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Combine Ingredients: Stir in the rinsed rice and chicken broth into the skillet. Bring to a simmer.
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Add Chicken and Bake: Place the seasoned chicken breasts on top of the rice mixture. Cover the skillet tightly with a lid or aluminum foil. Bake for 30-40 minutes, or until the rice is cooked and the chicken is cooked through (internal temperature of 165°F or 74°C).
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Add Peas (optional): If using, stir in the frozen peas during the last 5 minutes of baking time.
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Rest and Serve: Let the dish rest for 5-10 minutes before serving. Garnish with fresh parsley, if desired. Scoop and serve your One-Pan Chicken and Rice Bake immediately. Enjoy!
One-Pan Chicken and Rice Bake
Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). In a small bowl, mix paprika, garlic powder, onion powder, salt, and pepper. Rub the seasoning mixture generously over the chicken breasts.1 teaspoon paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, Salt and pepper, 4 boneless, skinless chicken breasts
- Heat olive oil in a large oven-safe skillet or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.1 tablespoon olive oil, 1 onion, 2 carrots, 2 celery stalks, 1 clove garlic
- Stir in the rinsed rice and chicken broth into the skillet. Bring to a simmer.1 cup long-grain rice, 2 cups chicken broth
- Place the seasoned chicken breasts on top of the rice mixture. Cover the skillet tightly with a lid or aluminum foil. Bake for 30-40 minutes, or until the rice is cooked and the chicken is cooked through (internal temperature of 165°F or 74°C).4 boneless, skinless chicken breasts
- If using, stir in the frozen peas during the last 5 minutes of baking time.1/2 cup frozen peas
- Let the dish rest for 5-10 minutes before serving. Garnish with fresh parsley, if desired. Scoop and serve your One-Pan Chicken and Rice Bake immediately. Enjoy!Fresh parsley