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    Home » Recipes » Dinner

    One Pan Baked Chicken And Rice

    Modified: Oct 13, 2024 · Published: Jun 28, 2021 by Radwa ·

    Jump to Recipe

    I LOVE easy one-pan dishes for quick dinners! Today, I will share my favourite recipe, one pan baked chicken and rice.

    This one pan rice and chicken recipe is perfect for weeknight dinners! I made this dish with chicken thighs, long-grain rice and lots of veggies.

    All cooked together, the rice and veggies absorb the chicken juices as they cook, making this dish SUPER flavorful and delicious.

    Baked Chicken And Rice in a big casserole

    One Pan Baked Chicken And Rice

    Nothing beats this baked rice and chicken casserole; it is flavourful, delicious, and so easy to make. This baked chicken recipe has everything you need for a well-balanced dinner.

    One good thing about this recipe is that it is customized; you can use different veggies or different spices or even add some herbs based on your personal preferences.

    Seasoning is so important in this one pan dish; I use Italian seasoning, which is a mix of herbs, paprika and black pepper.

    I also find that searing the chicken thighs before baking them with the rice and veggies gives them a crispy texture, golden crust and more flavors.

    This easy baked chicken & rice casserole pair perfectly with SOO many side dishes such as Buttery Peas, Baked Sweet Potatoes in Foil or Spicy Potato Salad.

    Baked Chicken And Rice in a big dinner plate

    You'll Need

    This is an overview of all the ingredients that I used. All the quantities are on the receipt card.

    • Oil: I prefer to use olive oil to sear the chicken. However, you can use sunflower oil or avocado oil if you like.
    • Chicken thighs: I like to use chicken thighs or drumsticks in this dish because they stay moist and are so flavorful.
    • Onion & Garlic
    • Vegetables: I use carrot, peas and celery.
    • Chicken broth: Use chicken broth, beef broth or vegetable broth.
    • Lemon juice
    • Long-grain rice: Use long-grain white rice and make sure to rinse it well before using it.
    • Seasonings: I use Italian seasonings, paprika, salt and ground black pepper.
    • Chopped parsley: Use freshly chopped parsley to garnish the dish (optional).

    How to Make The Best Baked Chicken and Rice?

    fry the chicken skin side down.

    One: Preheat the oven to 220C / 420F. Pat chicken dry using a paper towel, season with salt and pepper and set aside.

    Two: Heat the oil in a large pot (you can use a safe oven pot), then place the chicken skin side down, cook the chicken until golden brown (about 3-4 minutes).

    Three: Then flip on the other side and cook for more 3-4 minutes. Transfer the chicken to a plate and set it aside.

    add, chopped carrots, onion and celery.

    Four: Now, in the same pot add, chopped carrots, onion and celery, saute for 2-3 minutes, then add the minced garlic and saute for one minute more.

    Five: Pour the chicken broth and lemon juice over the mixture and bring to a boil.

    Cover the baking dish with foil, then bake.

    Six: Add the rice, stir, then remove from the heat. Pour the mixture into a baking dish.

    Seven: Season both sides of the chicken with the Italian seasoning and paprika, then place all the chicken thighs on the top of the rice.

    Tip: I prefer to place the chicken thighs on top of the rice and veggies. This allows them to absorb all the flavors from the chicken as they cook.

    Eight: Cover the baking dish with foil, then bake for 30-35 minutes or until the rice and chicken is cooked thoroughly.

    Nine: Garnish with chopped parsley and serve.

    Baked Chicken And Rice in a big dinner plate

    Top Tips

    • Make sure to cover the chicken with foil as it allows to steam the rice.
    • Don't over-crown your pan to let the chicken cook evenly, so use a larger pan if possible (I use 22cm baking dish)
    • You may also use water instead of chicken broth, but the broth gives more flavour to this dish.

    Storing, Freezing and Making Ahead

    • To store the leftovers, keep them in a well-sealed container in the fridge for 3 days.
    • For freezing: You can freeze it by wrapping it well with plastic wrap or aluminium foil and put it in the freezer for 3-4 months.
    • You can make this recipe two days ahead of time, just prepare it, then cover with aluminium foil and keep it in the fridge ready for baking.
    Baked Chicken And Rice in a big casserole

    Recipe FAQs

    What is the best rice to use in this recipe?

    Long-grain rice is the best rice to use. You may also use basmati rice or jasmine rice. Remember to not use short-grain rice, medium-grain rice, risotto or paella.

    Can I use cooked rice?

    No, the cooking time for this recipe is for long-grain rice. The cooking time will differ for cooked rice and wouldn’t taste as delicious.

    Can I store this dish?

    You can store leftovers in an air-tight container for up to 3-4 days, and you can reheat in the microwave.

    Can I use brown rice instead of long-grain rice?

    Yes, you can, but the cooking time will differ when you use brown rice. It will need to be covered and baked for about 45 minutes, and add extra chicken stock so it doesn’t turn out dry.

    More Rice and Chicken recipes

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    one pan baked chicken and rice.
    Print Pin
    5 from 7 votes

    One Pan Baked Chicken And Rice

    Nothing beats this one-pan baked chicken and rice casserole; it is flavorful, delicious, and so easy to make. You combine everything and let the oven do the rest.
    Course Dinner
    Cuisine American
    Prep Time 10 minutes minutes
    Cook Time 35 minutes minutes
    Total Time 45 minutes minutes
    Servings 8 servings
    Calories 344kcal
    Author Radwa

    Equipment

    • Baking dish
    • Measuring spoons
    • Measuring cups

    Ingredients

    • 1 tablespoon olive oil
    • 700 g chicken thighs , bone-in, skin-on
    • 1 cup onion , chopped
    • 1 cup carrot , chopped
    • ¾ cup celery , chopped
    • 1.5 tablespoon garlic , minced
    • 2.5 cups chicken broth
    • 1 tablespoon lemon juice
    • 1.33 cups long-grain rice
    • 2 teaspoon Italian seasonings
    • 1 teaspoon paprika
    • 2 tablespoon parsley , chopped
    • ½ teaspoon salt
    • ¼ teaspoon ground black pepper

    Instructions

    • Preheat the oven to 220C / 420F.
    • Pat chicken dry using a paper towel, season with salt and pepper and set aside.
    • Heat the oil in a large pot (you can use an oven safe pot), then place the chicken skin side down, cook the chicken until golden brown (about 3-4 minutes). Then flip on the other side and cook for more 3-4 minutes. Transfer the chicken to a plate and set it aside.
    • Now, in the same pot add, chopped carrots, onion and celery, saute for 2-3 minutes, then add the minced garlic and saute for one minute more.
    • Pour the chicken broth and lemon juice over the mixture and bring to a boil.
    • Add the rice, stir, then remove from the heat.
    • Pour the mixture into a baking dish (if you aren't using an oven safe pot).
    • Season both sides of the chicken with the Italian seasoning and paprika, then place all the chicken thighs on the top of the rice. Cover the baking dish with aluminium foil, then bake for 30-35 minutes or until the rice and chicken is cooked thoroughly.
    • Garnish with chopped parsley and serve.

    Notes

    Don't over-crown your pan to let the chicken cook evenly, so use a larger pan if possible (I use 22cm baking dish).

    Nutrition

    Serving: 1serving | Calories: 344kcal | Carbohydrates: 30g | Protein: 17g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 86mg | Sodium: 503mg | Potassium: 400mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2898IU | Vitamin C: 11mg | Calcium: 46mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @HealthyLifeTrainer or tag #healthylifetrainer!

    About Radwa

    Hi, I am Radwa! I've always been fond of food—seriously, it's my love language. I share my tried-and-true recipes and provide easy, step-by-step recipes that anyone can follow.

    Comments

    1. Lora says

      July 01, 2021 at 4:31 pm

      This recipe is flavourful. I was not too fond of the Italian seasoning, so I will replace it with any other herbs next time.

      Reply
    2. Heba says

      June 30, 2021 at 11:26 am

      5 stars
      Good recipe! I added some broccoli and basil. It turned out perfect.

      Reply
    3. Sofia says

      June 29, 2021 at 2:19 pm

      5 stars
      This casserole was super delicious. I used chicken breasts in making the recipe, and it was good.

      Reply
    4. Chloe says

      June 29, 2021 at 8:34 am

      5 stars
      I made this baked rice recipe in a Dutch oven pot so. It was so easy. I liked it, and I find that Italian herbs are so good with the chicken.

      Reply
    5 from 7 votes (4 ratings without comment)

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    Healthy Life Trainer

    Hello! I’m Radwa, A wife and mother. Also, I am the recipe maker and food photographer behind Healthy Life Trainer. I love making new, simple and quick recipes every day.

    More about me→

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