Joyful Baked Chicken and Rice: 1 Pan Wonder

You know those nights? The ones where the corporate grind just won’t quit, and the last thing you want to do is tackle a complicated dinner? I totally get it. For years, my kitchen was just a place to grab a quick snack, not a sanctuary. But then, I stumbled upon the simple magic of baked chicken and rice. Seriously, it’s a game-changer! This fuss-free, one-pan wonder bakes seasoned chicken right over fluffy rice, infusing every grain with incredible flavor. It’s the kind of meal that feels so comforting and satisfying, proving that you don’t need fancy techniques to create something truly soul-hugging. It reminds me of those early days when I first discovered that amazing peace in cooking, realizing that simple food can bring the biggest joys.

Why You’ll Love This Baked Chicken and Rice

Honestly, who needs more stress after a long day? This baked chicken and rice is a total lifesaver. Here’s why it’s become my go-to:

• Seriously Easy Prep: We’re talking minimal chopping and mixing. Toss the chicken, dump everything in a pan, and let the oven do the work. It’s the perfect easy weeknight dinner solution.
• Bursting with Flavor: The chicken drippings meld with the broth and rice, creating a depth of flavor that’s just incredible. Every grain soaks up all that savory goodness!
• Family Friendly Meals Guaranteed: Even the pickiest eaters usually gobble this up. It’s comforting, filling, and just plain good food that everyone at the table will enjoy.
• Budget Friendly Recipes Win: Using simple pantry staples and boneless chicken makes this super cost-effective. It’s a fantastic way to feed a crowd without breaking the bank.
• One Pan Wonder: Less mess means more relaxation time. Everything cooks together, so you’ve got just one pan to wash afterward. Yes, please!

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Ingredients for Your Easy Baked Chicken and Rice

Alright, let’s peek at what you’ll need for this magic meal. Don’t worry, it’s all pretty standard stuff you probably already have or can easily grab. My goal is always to make delicious food accessible, so no crazy specialty items here!

Here’s the lineup:

• 1.5 lbs boneless, skinless chicken thighs or breasts (whichever you prefer!)
• 1 tbsp olive oil
• 1 tsp paprika (for that lovely color and smoky hint)
• 1 tsp garlic powder (because garlic makes everything better)
• 0.5 tsp onion powder
• 0.5 tsp dried thyme
• 0.5 tsp salt (or to your taste!)
• 0.25 tsp black pepper
• 1.5 cups uncooked white rice, rinsed really well
• 3 cups chicken broth (low-sodium is great if you’re watching salt)
• 1 cup frozen peas (they go in at the end for a pop of color and sweetness)
• 1 tbsp fresh parsley, chopped (totally optional for garnish, but it looks pretty!)

How to Make Perfect Baked Chicken and Rice

Alright, let’s get this deliciousness in the oven! Trust me, this is where the magic really happens, and it’s surprisingly simple. You’re basically creating a whole meal in one pan, and it’s a total game-changer for busy nights. Think of it as your shortcut to a wonderfully comforting baked chicken and rice dish that tastes like you spent hours on it.

Seasoning the Chicken for Baked Chicken and Rice

First things first, let’s get that chicken seasoned up! Grab a bowl and toss your chicken pieces with a drizzle of olive oil. Then, sprinkle on that paprika for a gorgeous color, garlic powder and onion powder for a flavor punch. A little bit of thyme, salt, and pepper ties it all together. Give it a good stir to make sure every single piece is beautifully coated. This step is crucial because it infuses so much yummy flavor straight into the chicken.

Assembling Your One Pan Chicken Dinner

Now for the assembly! Grab your baking dish – a 9×13 inch one works perfectly. Spread your rinsed rice evenly across the bottom. Don’t skip rinsing the rice; it helps prevent it from getting clumpy. Pour the chicken broth over the rice, giving it a gentle stir to make sure it’s all submerged. Then, nestle those seasoned chicken pieces right on top of the rice and broth. See? It’s already looking like a masterpiece, and we haven’t even baked it yet! This is the heart of a true one pan chicken dinner.

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Baking and Finishing Your Baked Chicken and Rice

Time for the oven! Cover that baking dish tightly with foil. This is key to letting the rice cook evenly and soak up all that delicious broth without drying out. Pop it into your preheated 400°F (200°C) oven for about 30 minutes. Then, carefully remove the foil – watch out for that steam! – and tuck in your frozen peas around the chicken. Pop it back in for another 10-15 minutes. You’re looking for the chicken to be cooked through and the rice to be tender and have absorbed most of the liquid. That’s how you get perfect baked chicken and rice every time!

Tips for the Best Baked Chicken and Rice

Okay, so you’ve got the basic idea down, but let me share a few little secrets I’ve picked up along the way to make your baked chicken and rice absolutely sing. It’s all about those little tweaks that take a good dish to a GREAT one, and honestly, these are lessons I’ve learned from a few kitchen adventures!

Chicken Thighs vs. Breasts for Baked Chicken and Rice

When it comes to chicken, I’m usually a thighs kind of gal for this dish. They’re just more forgiving and stay super moist, which is exactly what you want when they’re baking over rice. If you’re team chicken breast, just make sure they aren’t super thick! You can even pound them out a little or slice thicker ones in half horizontally to ensure they cook through perfectly without drying out. For more on baking boneless, skinless chicken thighs, check out my other post!

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Achieving Perfect Rice Texture

The secret to fluffy, perfectly cooked rice here? Rinsing it well is step one – it washes away excess starch so it doesn’t get gummy. And liquid ratio is everything! The 3 cups of broth to 1.5 cups of rice is pretty foolproof, but if you peek and it looks a little too dry before the chicken is done, don’t freak out! Just add a tiny splash more broth. Conversely, if it looks super soupy at the end, just let it rest uncovered for an extra 5-10 minutes so it can thicken up beautifully.

Serving and Storing Your Baked Chicken and Rice

Alright, your masterpiece is out of the oven! The aroma alone is enough to make your tummy rumble, right? I love to just let it rest for about 5 minutes—it helps everything settle. Then, a sprinkle of fresh parsley over the top makes it look extra special, like something from a fancy comfort food spread. It’s so satisfying to serve something this delicious that you made with just one pan!

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Got leftovers? Lucky you! Let the dish cool completely, then cover it tightly with plastic wrap or transfer it to an airtight container. It’ll keep in the fridge for about 3 days. To reheat, I usually pop a serving in the microwave for a minute or two, or you can gently warm it up in a covered skillet over low heat with a tiny splash of water or broth to keep the rice from drying out. It’s almost as good the second day!

Frequently Asked Questions About Baked Chicken and Rice

Got questions about this super easy dish? I’ve got answers! It’s always good to know the little things that make a recipe foolproof, right? Here are some common questions I get about my favorite one pan chicken dinner.

Can I use brown rice in this baked chicken and rice recipe?

You can, but it’ll need a little extra love! Brown rice takes longer to cook and needs more liquid. I’d suggest using about 4 cups of broth and baking it, covered, for at least 45-50 minutes before adding the chicken and finishing. It’s a bit more of a project, but definitely doable!

What other vegetables can I add to this one pan chicken dinner?

Oh, get creative! You can totally toss in other veggies. Frozen corn, chopped bell peppers, or even some diced zucchini work great. Add them along with the peas in the last 10-15 minutes of baking so they don’t get too mushy. It’s another great way to make it a full meal, kind of like a sheet pan style meal!

Is this a good recipe for meal planning?

Absolutely! This recipe is fantastic for meal planning. You can easily make a double batch and have lunches or dinners ready for a few days. It stores and reheats beautifully, which is more than I can say for some of those pricey meal delivery companies!

Estimated Nutritional Information

Now, let’s talk numbers! Remember, these are just estimates, and your mileage might vary a bit based on the exact ingredients and brands you use. But generally, when you whip up this easy baked chicken and rice, you’re looking at around 550 calories per serving. It packs a good punch of protein (about 45g!) to keep you full, with roughly 50g of carbs and about 3g of fiber for good measure. Fat is around 18g, but it’s mostly the good kind! It’s a balanced meal that’s both satisfying and nourishing.

Share Your Baked Chicken and Rice Creations!

I absolutely love seeing what you all make in your kitchens! If you try this easy baked chicken and rice, please let me know what you think. Leave a comment below, rate the recipe, or even better, share a photo of your delicious creation with me on Instagram! You can find me at @PureCookingJoy. Seeing your tasty dishes makes my day!

One Pan Baked Chicken and Rice

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An easy, comforting one-pan meal where seasoned chicken bakes over rice, absorbing delicious juices. Perfect for busy weeknights.

• Author: purejoyalex
• Prep Time: 15 min
• Cook Time: 45 min
• Total Time: 60 min
• Yield: 4 servings 1x
• Category: Dinner
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 1.5 lbs boneless, skinless chicken thighs or breasts
• 1 tbsp olive oil
• 1 tsp paprika
• 1 tsp garlic powder
• 0.5 tsp onion powder
• 0.5 tsp dried thyme
• 0.5 tsp salt
• 0.25 tsp black pepper
• 1.5 cups uncooked white rice, rinsed
• 3 cups chicken broth
• 1 cup frozen peas
• 1 tbsp fresh parsley, chopped (optional)

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Instructions

1. Preheat your oven to 400°F (200°C).
2. In a bowl, toss the chicken pieces with olive oil, paprika, garlic powder, onion powder, thyme, salt, and pepper until evenly coated.
3. Spread the rinsed rice in a 9×13 inch baking dish.
4. Pour the chicken broth over the rice and stir gently.
5. Arrange the seasoned chicken pieces on top of the rice and broth mixture.
6. Cover the baking dish tightly with foil.
7. Bake for 30 minutes.
8. Remove the foil, add the frozen peas around the chicken, and bake for another 10-15 minutes, or until the chicken is cooked through and the rice is tender and has absorbed most of the liquid.
9. Let it rest for 5 minutes before serving. Garnish with fresh parsley if desired.

Notes

• For chicken breasts, ensure they are not too thick to cook through in the allotted time. You can pound them slightly if needed.
• If you prefer a crispier top, you can broil for the last 1-2 minutes, watching carefully to prevent burning.
• This recipe is a great base for meal planning, similar to what you might find with some meal delivery companies.

Nutrition

• Serving Size: 1 serving
• Calories: 550
• Sugar: 3g
• Sodium: 700mg
• Fat: 18g
• Saturated Fat: 4g
• Unsaturated Fat: 14g
• Trans Fat: 0g
• Carbohydrates: 50g
• Fiber: 3g
• Protein: 45g
• Cholesterol: 150mg