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One Pan Baked Chicken and Rice

Close-up of a skillet filled with golden brown baked chicken and rice, garnished with peas and parsley.
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An easy, budget-friendly baked chicken and rice recipe cooked in a single pan for minimal cleanup. This comforting dish is perfect for weeknight family dinners.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken thighs or breasts
  • 1 tbsp olive oil
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 0.5 tsp dried thyme
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 1.5 cups long-grain white rice, uncooked
  • 3 cups chicken broth
  • 1 cup water
  • 1 medium onion, chopped
  • 1 cup frozen peas

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. In a bowl, toss the chicken pieces with olive oil, paprika, garlic powder, thyme, salt, and pepper.
  3. Spread the uncooked rice evenly in the bottom of a 9×13 inch baking dish.
  4. Pour the chicken broth and water over the rice. Stir to combine.
  5. Arrange the seasoned chicken pieces on top of the rice mixture.
  6. Scatter the chopped onion over the chicken and rice.
  7. Cover the baking dish tightly with aluminum foil.
  8. Bake for 40 minutes.
  9. Remove the foil, add the frozen peas to the dish, and stir gently around the chicken.
  10. Bake uncovered for another 15-20 minutes, or until the chicken is cooked through and the rice is tender and has absorbed most of the liquid.
  11. Let stand for 5 minutes before serving.

Notes

  • For chicken breasts, you may need to reduce the initial baking time slightly to prevent them from drying out. Check for doneness.
  • You can substitute other vegetables like carrots or broccoli.
  • Ensure your baking dish is large enough to hold all ingredients without overflowing.

Nutrition

Find it online: https://mdlatdmm.com/baked-chicken-and-rice/