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–+ servings

One-Pan Chicken and Rice Bake

A cozy, comforting dish that combines chicken, rice, and mixed vegetables baked in one pan for an easy weeknight meal.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 490
Ingredients Method Nutrition Notes

Ingredients
  

Main ingredients
  • 4 pieces chicken thighs or breasts
  • 1 cup uncooked rice
  • 2 cups chicken broth
  • 1 cup mixed vegetables (carrots, peas, corn)
  • 1 unit onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon paprika
  • to taste Salt and pepper
  • as needed Olive oil for drizzling

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a large baking dish, drizzle a generous amount of olive oil.
  3. Add the chopped onion and minced garlic, spreading them evenly.
  4. Lay the chicken on top of the onion and garlic, seasoning generously with paprika, salt, and pepper.
  5. Sprinkle the uncooked rice and mixed vegetables around the chicken.
  6. Pour the chicken broth over everything, ensuring the rice and veggies are well-saturated.
Baking
  1. Cover the dish with foil and bake for 40-45 minutes, or until the chicken is cooked through and the rice is tender.
  2. Remove the foil and bake for an additional 10 minutes to achieve a lovely golden brown on the chicken.
  3. Let it rest for a few minutes before serving, allowing those delicious juices to settle.

Nutrition

Serving: 1gCalories: 490kcalCarbohydrates: 45gProtein: 30gFat: 20gSaturated Fat: 5gSodium: 800mgFiber: 3gSugar: 2g

Notes

Serve with fresh herbs or a light squeeze of lemon. Pair with a crisp green salad or crusty bread to enjoy the juices. Leftovers can be stored in an airtight container in the fridge for 3-4 days or frozen for longer storage.

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