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One Pan Baked Chicken and Rice

A pan of baked chicken and rice with peas, featuring golden-brown chicken thighs.
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An easy, comforting one-pan meal where seasoned chicken bakes over rice, absorbing delicious juices. Perfect for busy weeknights.

Ingredients

Scale
  • 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)

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

Find it online: https://www.purecookingjoy.com/baked-chicken-and-rice-one-pan-wonder/

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