One-pan meals make weeknight dinners simple and stress-free, and this baked chicken and rice is a perfect example.
Combining protein, grains, and vegetables in a single dish not only saves time but also delivers a balanced, flavorful meal.
Baking everything together allows the flavors to meld beautifully, plus clean-up is easy since only one dish is used.
Why You’ll Love This Recipe
- Cooking chicken and rice together in one pan saves time and reduces the number of dishes to wash.
- The vegetables roast alongside the chicken, adding flavor and nutrients.
- Baking ensures the chicken reaches a safe internal temperature while the rice absorbs the savory broth for tenderness.
One-Pan Baked Chicken and Rice with Vegetables
This one-pan baked chicken and rice with vegetables is an easy, comforting meal combining tender chicken, fluffy rice, and colorful vegetables baked together for minimal cleanup.
- Prep time
- 15 minutes
- Cook time
- 45 minutes
- Servings
- 4
- Yield
- 4 servings
Ingredients
- 1 pound (450g) boneless, skinless chicken thighs or breasts
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1 cup (190g) long-grain white rice, rinsed
- 2 cups (480ml) low-sodium chicken broth
- 1 medium carrot, peeled and diced
- 1 small bell pepper, diced
- 1/2 cup (75g) frozen peas
- 1/2 medium onion, finely chopped
- 1 teaspoon paprika
- Fresh parsley or cilantro, chopped, for garnish (optional)
Instructions
- Prepare the chicken Preheat oven to 375°F (190°C). In a bowl, toss the chicken with olive oil, salt, pepper, garlic powder, and paprika. Set aside.
- Assemble the dish In a 9×13 inch (23x33cm) baking dish, combine the rinsed rice, chopped onion, carrot, bell pepper, and chicken broth. Stir to combine evenly.
- Add the chicken and vegetables Arrange the seasoned chicken pieces on top of the rice mixture. Sprinkle the frozen peas over the dish.
- Bake the meal Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 40 minutes. Remove foil and bake for an additional 5 minutes to brown the chicken slightly.
- Check for doneness and serve Verify the chicken’s internal temperature has reached 165°F (74°C) using a meat thermometer for food safety. Fluff the rice gently with a fork before serving. Garnish with fresh parsley or cilantro if desired.
Helpful Tips
- Rinse the rice under cold water before cooking to remove excess starch and prevent it from becoming gummy.
- Use bone-in chicken thighs for more flavor, but increase bake time by about 10 minutes and check doneness accordingly.
- If your oven dish isn’t oven-safe to 375°F, transfer the ingredients to a suitable baking dish before cooking.
Storage and Make-Ahead
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat leftovers thoroughly until steaming hot before serving, preferably reaching 165°F (74°C) internal temperature.
Do not freeze rice dishes with vegetables and broth, as texture and flavor may degrade after thawing.
Frequently Asked Questions
Can I use brown rice instead of white rice?
Yes, but brown rice requires a longer cooking time and more liquid. Adjust baking time to about 60 minutes and increase broth by 1/4 cup. Check rice tenderness before serving.
Can I use chicken breasts instead of thighs?
Yes, boneless skinless chicken breasts work well and cook at a similar time, but be careful not to overcook, as breasts can dry out faster.
How do I know when the chicken is fully cooked?
Use a meat thermometer to check that the internal temperature of the chicken reaches 165°F (74°C) for safe consumption.
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