Garlic Butter Chicken & Rice with Roasted Veggies

Folks, if you’re looking for that perfect weeknight dinner that feels like a warm hug, you’ve found it. This one-pan wonder combines juicy, tender chicken, fluffy garlic-infused rice, and a whole tray of colorful, caramelized roasted vegetables. It’s hearty, it’s healthy, and it’s all made in a single baking dish for minimal cleanup. Honestly, what’s not to love about that? It’s the kind of meal I learned to make by feel—a little bit of my mama’s Texas cooking sense, a whole lot of flavor, and a recipe that truly works for real life.

Why You’ll Love This Recipe

You’ll love this recipe because it delivers a complete, healthy dinner with barely any effort. It’s the ultimate set-it-and-forget-it meal. The chicken comes out so, so tender, the rice is infused with that glorious garlic butter, and the veggies get a little crispy and sweet. Plus, everything cooks together in one pan. That means more time for you and your family, and less time scrubbing pots. It’s a total crowd-pleaser that fits right into your rotation of easy meals.

Ingredients

• 1 ½ lbs boneless, skinless chicken breasts: For a lean and satisfying protein base.
• 1 ½ cups long-grain white rice: Holds its shape and gets fluffy, not mushy.
• 3 cups low-sodium chicken broth: Infuses the rice with savory flavor as it cooks.
• 1 lb fresh broccoli florets: Roasts up with delicious, crispy edges.
• 1 red bell pepper, sliced: Adds a sweet, vibrant pop of color.
• 1 yellow onion, chopped: Brings a savory, caramelized sweetness to the veggies.
• ½ cup (1 stick) unsalted butter, melted: The rich, decadent base for our garlic sauce.
• 4-5 large cloves garlic, minced: For that essential, aromatic punch.
• 1 ½ tsp paprika: Adds a subtle smokiness and beautiful color.
• 1 tsp dried oregano: Lends a classic, herby flavor.
• Salt and black pepper to taste: To season every component perfectly.
• Fresh parsley, chopped (for garnish): A bright, fresh finish.

Step by Step Method

1. Preheat your oven to 400°F (200°C). Grab a 9×13 inch baking dish and give it a light spritz of cooking spray.
2. In a large bowl, combine the broccoli florets, bell pepper, and onion. Drizzle with a tablespoon of the melted garlic butter and a pinch of salt and pepper. Toss to coat and set aside.
3. In the prepared baking dish, spread the uncooked rice out in an even layer. Carefully pour the chicken broth over the rice.
4. Place the chicken breasts on top of the rice. Pour the remaining melted garlic butter over the chicken, making sure to coat it well. Sprinkle the paprika, oregano, salt, and pepper evenly over the chicken.
5. Arrange the seasoned vegetables around the chicken in the pan.
6. Cover the entire dish tightly with aluminum foil and bake for 30 minutes.
7. After 30 minutes, remove the foil and bake for another 20-25 minutes, or until the chicken is cooked through (165°F internally) and the rice has absorbed all the liquid.
8. Let it rest for 5 minutes out of the oven. Then, fluff the rice with a fork, garnish with fresh parsley, and serve immediately. So good.

Oven Temperatures for Perfectly Roasted Veggies

Getting those veggies perfectly roasted—tender on the inside with a bit of char on the outside—is all about the right heat. A steady 400°F is our sweet spot here. It’s hot enough to caramelize the natural sugars in the peppers and onions and give the broccoli those delicious crispy bits, but not so hot that the garlic butter burns before the chicken and rice are done. If your oven runs hot, maybe knock it down to 375°F. If you like your veggies extra crispy, you can give the tray a quick blast under the broiler for the last 2-3 minutes. Just keep a close eye on it!

Flavor Twists to Try

This recipe is a wonderful canvas for your own creativity. Feel like switching it up? Here are a few of my favorite twists. For a creamy version, stir a couple of tablespoons of cream cheese or grated parmesan into the hot rice after baking. If you have a rotisserie chicken to use up, shred the meat and skip the raw chicken breast. Just add the shredded chicken in the last 10 minutes of cooking just to warm through. Love a little zest? The juice and zest of one lemon added to the garlic butter is divine. And for a little smoky depth, a teaspoon of smoked paprika instead of regular is a game-changer.

Storage Tips for Leftovers

Let any leftovers cool completely before storing. Pop them in an airtight container in the fridge, and they’ll be good for 3-4 days. To reheat, I strongly recommend the microwave with a damp paper towel laid over the top to keep the rice from drying out. Heat in 30-second intervals, stirring in between, until warmed through. You can also reheat it in a covered oven-safe dish at 350°F for about 15-20 minutes. I don’t recommend freezing this one, as the rice and veggies can become a bit mushy when thawed.

Serving Ideas & Pairings

This dish is a complete meal all on its own, but I love starting a family dinner with a simple green salad with a tangy vinaigrette to cut through the richness. A slice of crusty bread is never a bad idea for sopping up any extra garlic butter sauce in your bowl. And if you’re serving a crowd? A big pitcher of iced tea or lemonade is my go-to. It’s the perfect simple, healthy dinner that doesn’t need much fuss.

Troubleshooting & Common Mistakes

The most common hiccup is rice that’s still a little hard or crunchy. This usually means it needed more liquid or a longer cook time. If you uncover it and the rice isn’t done, just add a couple more tablespoons of broth, re-cover with foil, and pop it back in for 10-minute increments until it’s tender. On the flip side, if things seem too wet, just leave it uncovered for a few more minutes to let the excess moisture evaporate. And don’t skip letting it rest! Those 5 minutes after it comes out of the oven are crucial for the rice to finish absorbing liquid and become perfectly fluffy.

FAQs

• Can I use brown rice instead of white rice? You can, but it will need more liquid and a longer cooking time. I’d recommend using a tested brown rice recipe as your guide for ratios, as it can be tricky to swap directly.
• What other vegetables can I use? Absolutely! This is a great clean-out-the-fridge recipe. Chopped zucchini, carrots, cauliflower, or asparagus would all be delicious. Just try to cut them into similar-sized pieces for even cooking.
• How do I know when the chicken is done? The safest way is to use an instant-read thermometer. Insert it into the thickest part of the breast—it should read 165°F. If you don’t have one, cut into the thickest piece; the juices should run clear, with no pink left.
• Is this one of those healthy chicken recipes I can feel good about? You bet! It’s packed with lean protein, whole vegetables, and controlled portions of fats. It’s a balanced and nutritious choice for a quick dinner idea any night of the week.