One-Pan Chicken and Rice Bake

There’s something magical about the combination of chicken and rice that feels like home, isn’t there? This One-Pan Chicken and Rice Bake is my go-to recipe when I want to make something comforting without spending all day in the kitchen. It’s a dish that has become a staple in my kitchen, and I dare say, it’s probably one of the easier meals to whip up when you have a busy evening ahead. Imagine a cozy evening where the aroma of garlic and onion wafts through your home, and you know that a delightful dinner is just around the corner.

Why you’ll love this recipe

The beauty of this one-pan wonder lies in its simplicity. It’s like a hug in a dish, merging hearty flavors with minimal effort. With juicy chicken, fluffy rice, and a creamy sauce enveloping it all, each bite is a symphony of warmth and satisfaction. Plus, it uses pantry-friendly ingredients, which means you might not even need a last-minute grocery run—can I get a hallelujah for that?

But here’s why you should really consider it for dinner tonight: it’s incredibly forgiving. Want to add more veggies? Go for it! Prefer brown rice over white? That works, too—and you might just embrace the nutty flavor it brings. Not to mention, it’s all cooked in one dish, making cleanup a breeze. When the day winds down, and you’re ready to unwind, this recipe offers an effortlessly delicious end to your busy day.

Gather these ingredients

Let’s talk about what you’ll need for this delightful dish. Each ingredient brings its own flair to the table, ensuring the final product is simply mouthwatering.

• 2 cups of uncooked rice: I usually use long-grain white rice for its fluffy texture, but feel free to experiment with jasmine or basmati. Just remember, each type may require a different amount of liquid!
• 4 chicken thighs or breasts: I personally adore chicken thighs for their juicy flavor, but breasts work as well. They just might require a little more love to keep them moist.
• 1 can of cream of mushroom soup: This creamy concoction adds richness and depth. If you’re feeling adventurous, try making your own from scratch or swap in cream of celery for a fun twist!
• 1 cup of chicken broth: Homemade broth is divine if you have it on hand, but the boxed stuff is perfectly fine too. Just ensure it’s low sodium if you’re watching your salt.
• 1 cup of frozen peas and carrots: These veggies not only bring color but also sweetness. Feel free to use whatever frozen veggies you have available—corn or green beans can be a delightful swap!
• 1 onion, chopped: Onions are the unsung heroes of flavor. They add sweetness and depth—just try not to cry too much while chopping!
• 2 cloves of garlic, minced: Ah, garlic! It’s like the secret seasoning that makes everything taste better. Don’t skimp on it; we’re in this for the flavor explosion!
• 1 teaspoon of paprika: This spice adds warmth and a beautiful hue. For a smoky kick, consider using smoked paprika.
• Salt and pepper to taste: Basic but essential for enhancing all the flavors.
• Olive oil: Just a drizzle to get things rolling and ensure everything doesn’t stick.

Preparing One-Pan Chicken and Rice Bake

Ready to bring this dish to life? Let’s dive into the step-by-step magic of creating this culinary masterpiece:

1. Preheat the oven: Get that oven warmed up to 375°F (190°C)—a cozy setting for what’s to come.

2. Prepare your baking dish: Drizzle a splash of olive oil into a large baking dish. This will keep everything from sticking and create a slight crispiness on the bottom.

3. Arrange the rice: Spread the uncooked rice evenly along the bottom of the dish. Think of it as creating the foundation for the rest of your flavors to build on.

4. Add the chicken: Nestle the chicken thighs or breasts right on top of the rice. It’s like laying down a cozy comforter over your fluffy base.

5. Mix the creamy goodness: In a separate bowl, combine the cream of mushroom soup, chicken broth, frozen peas and carrots, chopped onion, minced garlic, paprika, and a generous sprinkle of salt and pepper. This mixture is pure magic!

6. Pour it over: Gently pour this creamy medley over the chicken and rice so that everything is well coated.

7. Cover and bake: Tightly cover the baking dish with aluminum foil and slip it into the oven. Bake for 30 minutes—just enough time to put up your feet and relax.

8. Finish baking: Remove the foil and bake for an additional 15-20 minutes. This step is crucial for achieving that golden, finished look and ensuring your chicken is thoroughly cooked.

9. Let it rest: After pulling it out of the oven, let it rest for a few minutes. This allows the flavors to meld and the rice to soak up any last bit of liquid.

How to serve it

Serving this dish can be as delightful as making it! Here’s a little guide to ensure every plate looks just as good as it tastes:

• Presentation: Serve it straight from the baking dish for a rustic vibe or scoop portions onto individual plates. A sprinkle of fresh parsley or chives on top can add a lovely pop of color.

• Pairings: This dish is great on its own, but you can elevate it by serving it alongside a simple green salad or some crusty bread to soak up the delicious sauce. A glass of chilled white wine can also be a lovely complement!

• Garnish: If you’re feeling gourmet, add a drizzle of olive oil or a squeeze of fresh lemon juice on each serving for an extra zing.

Keeping leftovers fresh

There’s never a reason to let good food go to waste. Here’s how to keep this dish tasting fresh:

• Leftover storage: Once cooled, store leftovers in an airtight container in the refrigerator. It’ll hold up for about 3 to 4 days.

• Freezing tips: If you want to store it for longer, portion out the leftovers and freeze them in zip-top bags. This way, it will last for 2-3 months. Just remember to label with the date!

• Reheating: When you’re ready to enjoy the leftovers, thaw in the fridge overnight and reheat gently in the oven or microwave until warmed through. Add a splash of chicken broth to reintroduce some moisture.

Pro chef tips

Navigating the kitchen can be a delightful adventure, but here are some extra tips:

• Rice level playing field: When using brown rice, you might need to add additional liquid and extend the baking time. It’s a hearty alternative that’s worth the tweak.

• Herb infusion: Toss in some dried herbs like thyme or rosemary to amp up the flavor even more. Fresh herbs added at the end can brighten things up!

• Vegetable bonuses: Don’t shy away from loading it up with seasonal vegetables. Zucchini, bell peppers, or spinach can all be fantastic additions!

Creative Twists

Feeling a little adventurous? Here are some ways to customize your One-Pan Chicken and Rice Bake:

• Spice it up: Add some red pepper flakes for heat, or try curry powder for an exotic flavor twist!

• Cheesy goodness: Mix in some shredded cheese before baking, or sprinkle on top in the last few minutes. Who doesn’t love a melty topping?

• Healthy swaps: Easy swaps like cauliflower rice can bring in a lighter touch for our health-conscious pals, and it cooks up beautifully in the dish.

Ingredients list

• 2 cups of uncooked rice
• 4 chicken thighs or breasts
• 1 can of cream of mushroom soup
• 1 cup of chicken broth
• 1 cup of frozen peas and carrots
• 1 onion, chopped
• 2 cloves of garlic, minced
• 1 teaspoon of paprika
• Salt and pepper to taste
• Olive oil

Directions to follow

1. Preheat the oven to 375°F (190°C).
2. Drizzle olive oil in a large baking dish.
3. Spread uncooked rice evenly along the bottom.
4. Place chicken thighs or breasts on top of the rice.
5. In a bowl, mix cream of mushroom soup, chicken broth, peas, carrots, onion, garlic, paprika, salt, and pepper.
6. Pour this mixture over the chicken and rice.
7. Cover the dish with aluminum foil and bake for 30 minutes.
8. Remove foil and bake for another 15-20 minutes until chicken is cooked through and rice is tender.
9. Let it rest for a few minutes before serving.

Common questions

1. What if I don’t have cream of mushroom soup? You can substitute with any cream soup or make your own with a roux and mushrooms.

2. Can I use brown rice? Yes, but increase liquid and baking time. Try a 1:2 ratio for brown rice and check for tenderness.

3. How does this dish freeze? It freezes well! Portion it out before freezing for easy meals later.

4. What can I serve alongside it? A crisp green salad or roasted veggies make great companions.

5. Can I add more veggies? Absolutely! Feel free to toss in your favorites or whatever you have on hand.

This One-Pan Chicken and Rice Bake is not just a recipe; it’s an invitation to create memories around the dinner table. With its heartiness and robust flavors, it’s like wrapping yourself in a warm blanket at the end of a long day. I hope you give it a try and that it brings as much joy to your table as it does to mine. Don’t forget to share your twists and experiences in the comments—I love hearing how you all make it your own!

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One-Pan Chicken and Rice Bake

Difficulty: Beginner Prep Time Cook Time Rest Time Total Time 65 hrs

Cooking Temp: 375  F Servings: 4 Estimated Cost: $ 10 Calories: 500

Best Season: year-round

Description

This One-Pan Chicken and Rice Bake is an easy and hearty meal combining juicy chicken, fluffy rice, and a creamy sauce, perfect for a busy evening.

Ingredients

Scale

1/2x 1x 2x 3x

Main Ingredients

• 2 cups uncooked rice (long-grain white, jasmine or basmati rice)
• 4 pieces chicken thighs or breasts (preferably thighs for juiciness)
• 1 can cream of mushroom soup (can substitute with cream of celery)
• 1 cup chicken broth (low sodium recommended)
• 1 cup frozen peas and carrots (other frozen veggies can be used)
• 1 piece onion (chopped)
• 2 cloves garlic (minced)
• 1 teaspoon paprika (smoked paprika for a smoky kick)
• to taste salt and pepper (basic seasoning)
• to taste olive oil (for greasing the baking dish)

Instructions

Baking Steps

1. Preheat the oven

   Get the oven warmed up to 375°F (190°C).
   Mark as complete

2. Prepare your baking dish

   Drizzle olive oil into a large baking dish to prevent sticking.
   Mark as complete

3. Arrange the rice

   Spread the uncooked rice evenly along the bottom of the dish.
   Mark as complete

4. Add the chicken

   Nestle the chicken thighs or breasts on top of the rice.
   Mark as complete

5. Mix the creamy goodness

   In a bowl, combine cream of mushroom soup, chicken broth, frozen peas and carrots, onion, garlic, paprika, salt, and pepper.
   Mark as complete

6. Pour it over

   Gently pour the mixture over the chicken and rice.
   Mark as complete

7. Cover and bake

   Tightly cover the baking dish with aluminum foil and bake for 30 minutes.
   Mark as complete

8. Finish baking

   Remove the foil and bake for an additional 15-20 minutes until the chicken is cooked through.
   Mark as complete

9. Let it rest

   Allow to rest for a few minutes before serving.
   Mark as complete

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 500kcal

% Daily Value *

Total Fat 20g31%

Saturated Fat 5g25%

Trans Fat 0g

Cholesterol 80mg27%

Sodium 600mg25%

Potassium 500mg15%

Total Carbohydrate 50g17%

Dietary Fiber 2g8%

Sugars 2g

Protein 30g60%

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Vitamin A 10 IU

Vitamin C 15 mg

Calcium 4 mg

Iron 10 mg

Vitamin D 0 IU

Vitamin E 0 IU

Vitamin K 5 mcg

Thiamin 10 mg

Riboflavin 4 mg

Niacin 20 mg

Vitamin B6 20 mg

Folate 2 mcg

Vitamin B12 2 mcg

Phosphorus 15 mg

Magnesium 8 mg

Zinc 6 mg

Selenium 25 mcg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chicken, rice, one-pan, bake, easy, comfort food