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One-Pan Chicken and Rice Bake is a comforting, satisfying dish that has earned its place in households around the world. This delightful recipe combines juicy chicken, fluffy rice, and a medley of vegetables, all cooked together in a single pan. Its appeal lies not only in the harmonious blend of flavors but also in its simplicity and convenience. In today’s fast-paced world, one-pan meals have become a staple for busy families and individuals seeking delicious, hassle-free dinner options.

One-Pan Chicken and Rice Bake

Discover the delicious convenience of One-Pan Chicken and Rice Bake, a flavorful meal that brings comfort to your dinner table. This easy recipe combines juicy chicken thighs, fluffy long-grain rice, and vibrant vegetables all cooked together in one pan for minimal cleanup. Perfect for busy weeknights, it’s packed with protein, carbs, and essential nutrients. Enjoy a well-balanced meal that’s customizable for your tastes. Embrace hassle-free cooking and savor every bite!
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Ingredients
  

4 bone-in, skin-on chicken thighs

1 cup long-grain rice (such as jasmine or basmati)

2 cups low-sodium chicken broth

1 medium onion, finely chopped

4 cloves garlic, minced

1 cup frozen peas

1 bell pepper, diced (any color)

1 teaspoon paprika

1 teaspoon dried oregano

½ teaspoon salt

½ teaspoon black pepper

2 tablespoons olive oil

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C).

    Sear the Chicken: In a large oven-safe skillet or baking dish, heat olive oil over medium-high heat. Season the chicken thighs with salt, pepper, and paprika. When the oil is hot, place the chicken skin-side down and sear for about 5-7 minutes until golden brown. Flip and sear the other side for an additional 3-4 minutes. Once done, remove the chicken from the pan and set it aside.

      Sauté Vegetables: In the same skillet, add the chopped onion and diced bell pepper. Sauté for about 3-4 minutes, until the onion becomes translucent. Add the minced garlic and sauté for another 1 minute until fragrant.

        Add Rice & Broth: Stir in the rice, dried oregano, and a pinch of salt and pepper. Then, pour in the chicken broth, stirring to combine everything. Bring the mixture to a slight boil.

          Return Chicken to Pan: Nestle the seared chicken thighs back into the skillet on top of the rice mixture.

            Bake in the Oven: Cover the skillet (if it has a lid) or tightly with aluminum foil. Bake in the preheated oven for 25-30 minutes. Check for doneness; the rice should be tender and the chicken cooked through (internal temperature of 165°F or 75°C).

              Add Peas: Remove from the oven and stir in the frozen peas, then cover again and let it sit for an additional 5 minutes. The residual heat will cook the peas perfectly without losing their bright green color.

                Garnish and Serve: Fluff the rice with a fork, ensuring chicken and peas are well distributed. Garnish with freshly chopped parsley before serving.

                  Prep Time, Total Time, Servings: 10 minutes | 45 minutes | 4 servings