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
