one pan baked chicken and rice recipe

Written ByJenny Smyth Posted on
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The Best one pan baked chicken and rice recipe

I’ve been making this one pan baked chicken and rice recipe for years, and it’s still a staple in my household. The dish is a classic combination of flavors and textures that never fails to impress.

The key to this recipe is the technique of cooking the chicken and rice together in one pan, which creates a rich and savory broth that’s packed with nutrients. This method of cooking is perfect for a weeknight dinner or a special occasion, as it’s easy to prepare and serves a crowd.

My family loves it because it’s comforting and familiar, yet still exciting enough to look forward to every time I serve it. Plus, the best part is that it’s incredibly healthy – the chicken provides lean protein, while the rice and vegetables add complex carbohydrates and fiber.

This recipe is also great for meal prep, as you can cook a large batch on the weekend and reheat it throughout the week. I’ve even served it at family gatherings and potlucks, where it’s always a hit.

The beauty of this recipe is that it’s adaptable to any ingredient you have on hand, so feel free to customize it with your favorite spices and herbs. Whether you’re cooking for one or ten, this one pan baked chicken and rice recipe is sure to become a favorite in your household too.

One Pan Baked Chicken and Rice

4.8 from 1629 votes

A comforting and flavorful dish featuring tender chicken and fluffy rice cooked together in one pan. This recipe is perfect for a quick and easy weeknight meal.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

Ingredients

1 lb boneless skinless chicken breasts
1 cup long grain white rice
1 medium onion diced
2 cloves garlic minced
1 can 14.5 oz diced tomatoes
2 cups chicken broth
1 tsp dried oregano
1 tsp dried thyme
1 tsp paprika
salt and pepper to taste
2 tbsp olive oil

👨‍🍳Directions

1Preheat your oven to 375°F.
2Season the chicken breasts with salt, pepper, and paprika on both sides.
Set aside.
3Heat the olive oil in a large oven-safe skillet over medium heat.
4Add the diced onion and minced garlic.
5Sauté until the onions are translucent and the garlic is fragrant, about 3-5 minutes.
6Add the chicken breasts to the skillet.
7Cook until browned on both sides, about 5-7 minutes per side.
8Remove the chicken from the skillet and set it aside.
9In the same skillet, add the rice.
10Stir well to coat the rice in the oil and onion mixture.
11Cook for 2-3 minutes, stirring constantly until the rice starts to brown slightly.
12Add the diced tomatoes (with juice), chicken broth, oregano, and thyme to the skillet.
13Stir well to combine.
14Bring the mixture to a boil.
15Place the chicken breasts back into the skillet, nestling them into the rice mixture.
16Spoon some of the rice mixture over the chicken to cover it partially.
17Cover the skillet with a tight-fitting lid and transfer it to the preheated oven.
18Bake for 25-30 minutes, or until the chicken is cooked through and the rice is tender.
19The chicken should reach an internal temperature of 165°F and the rice should be fluffy and have absorbed most of the liquid.
20Remove the skillet from the oven.
21Let it rest for 5 minutes before serving.
22This allows the rice to settle and makes it easier to serve.

🔧Equipment

Large oven-safe skillet with lid
Measuring cups and spoons
Cutting board
Knife
Spatula
Oven

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 10g💛Saturated Fat: 2g❤️Cholesterol: 70mg🧂Sodium: 700mg🌾Total Carbs: 35g🥦Dietary Fiber: 2g🍬Sugars: 4g🥩Protein: 28g

📝Notes

Tips: For added flavor, you can use chicken thighs instead of breasts. This recipe can be easily customized with your favorite vegetables or herbs.

Watch Video Of How One Pan Baked Chicken and Rice Works

This one pan baked chicken and rice recipe is perfect for any occasion – whether you’re looking for a quick weeknight dinner or a special dish to serve at family gatherings. It’s also incredibly versatile, so feel free to customize it with your favorite spices and herbs.

One of my favorite things about this recipe is that it’s easy to reheat – simply place the leftovers in the oven at 350°F (180°C) until heated through. You can also store cooked leftovers in an airtight container in the fridge for up to three days or freeze them for up to two months.

❓ Frequently Asked Questions About One Pan Baked Chicken and Rice

Q: What type of chicken should I use for this recipe?

You can use either boneless or bone-in chicken breasts or thighs for this recipe. Boneless chicken will cook faster, while bone-in will be more tender after cooking.

Q: Can I substitute other types of protein for the chicken?

Yes, you can substitute other types of protein like beef, pork, or lamb if you prefer.

Q: What kind of rice should I use?

Any type of short-grain rice will work well in this recipe.

Q: Can I add other vegetables besides carrots?

Yes, you can add other vegetables like peas, corn, or green beans if you like.

Q: How long does it take to cook the dish?

The cooking time will depend on the size of your chicken pieces and your oven temperature.

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