Ever have one of those nights where you’re staring into the fridge, willing dinner to magically appear? You want something hearty, something comforting, but the very thought of washing a mountain of pots and pans makes you want to just order a pizza instead. Well, honey, have I got the answer for you. This One-Pan Chicken and Rice Bake is my go-to lifesaver on those crazy busy weeknights. It’s the kind of meal that fills your kitchen with the most incredible aroma and brings everyone running to the table. And the best part? You only have one dish to clean. Who can argue with that?
Top Reasons To Make It
- It’s a complete meal all cooked in a single pan. Less cleanup means more time for you.
- It’s incredibly forgiving. Use what you’ve got in the pantry!
- It’s a crowd-pleaser that both kids and adults will devour.
- It’s a hands-off recipe. Just pop it in the oven and let it do the work.
- It makes fantastic leftovers for lunch the next day.
Ingredients
- 1 ½ lbs boneless, skinless chicken breasts: Our main protein, lean and filling.
- 1 ½ cups long-grain white rice: The base that soaks up all the delicious flavor.
- 1 yellow onion, diced: Adds a sweet, savory foundation.
- 3 cloves garlic, minced: For that essential, aromatic punch.
- 3 ½ cups chicken broth: Cooks the rice and keeps everything super moist.
- 1 cup frozen peas: A pop of color and a veggie boost.
- 1 tsp paprika: For a little smoky warmth.
- ½ tsp dried thyme: An herby, cozy note.
- Salt and black pepper: To season everything perfectly.
- 2 tbsp olive oil: To brown the chicken and sauté the aromatics.
Instructions
- Preheat your oven to 375°F (190°C).
- Pat the chicken breasts dry and season them generously with salt and pepper.
- Heat the olive oil in a large, oven-safe skillet over medium-high heat. Add the chicken and sear for about 3-4 minutes per side, until you get a beautiful golden-brown color. They don’t need to be cooked through yet! Remove the chicken and set it aside on a plate.
- In the same skillet, add the diced onion. Sauté for about 3-4 minutes until it starts to soften. Add the garlic and cook for another minute until fragrant.
- Stir in the dry rice, paprika, and thyme, toasting it all for just a minute.
- Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. That’s pure flavor, right there!
- Bring the liquid to a simmer, then nestle the seared chicken breasts right into the rice.
- Cover the skillet tightly with a lid or foil and transfer it to the preheated oven.
- Bake for 25-30 minutes, or until the rice has absorbed all the liquid and the chicken is cooked through (it should register 165°F internally).
- Remove the skillet from the oven. Carefully lift the lid (steam is hot!), and fluff the rice with a fork. Stir in the frozen peas, which will heat through from the residual heat. Let it sit, covered, for 5 minutes before serving.
Variations & Substitutions
This recipe is a fantastic canvas! Don’t have peas? A cup of frozen corn or chopped broccoli florets works just as well. For a creamy twist, stir in a quarter cup of cream cheese or grated Parmesan at the end. If you’re looking to use up a rotisserie chicken, simply shred the meat and stir it in during the last 10 minutes of baking instead of using raw breasts. For a different flavor profile, swap the paprika and thyme for a teaspoon of Italian seasoning. Honestly, you really can’t mess this one up.
Serving Ideas & Pairings
This dish is a complete meal all on its own, but I love to serve it with a simple side salad of mixed greens with a light vinaigrette to add a fresh, crisp contrast. A slice of crusty garlic bread is also never a bad idea for sopping up any extra bits of flavor left in the pan. So good.
Storage & Reheating
Let any leftovers cool completely before storing them in an airtight container in the refrigerator. They’ll keep for up to 4 days. To reheat, the microwave works just fine—sprinkle a tablespoon of water over the portion to keep it from drying out and cover it loosely. You can also reheat it in a skillet over medium-low heat with a tiny splash of broth until it’s warmed through. I don’t recommend freezing this one, as the rice can become a bit mushy when thawed.
Quick Dinner Tips
- Use a kitchen scale to weigh your chicken breasts. It ensures they cook evenly and takes the guesswork out.
- Don’t skip searing the chicken! It adds a ton of flavor and gives you those yummy browned bits in the pan.
- Make sure your broth is warm when you add it. This helps the dish come to a simmer faster for more consistent cooking.
- Resist the urge to peek under the foil while it’s baking. You’ll let all the precious steam escape!
Frequently Asked Questions
- Can I use brown rice instead of white? You can, but you’ll need to increase the baking time and likely add a bit more liquid. I’d suggest par-cooking the brown rice according to package directions first, then proceeding with the recipe.
- My rice is still a little hard. What happened? This usually means your liquid was absorbed too quickly. Next time, make sure your skillet is tightly covered and try adding an extra ¼ cup of broth at the start.
- What are some other healthy chicken recipes I can try? This bake is a great start! For another quick and easy dinner, try shredding a rotisserie chicken and tossing it with a light lemon herb sauce over a bed of greens.
- Can I make this with chicken thighs? Absolutely! Bone-in, skin-on thighs would be delicious. Just increase the initial sear time to really crisp up the skin and expect a slightly longer bake time to ensure they’re cooked through.