Savory Baked Chicken and Rice with Vegetables
Looking for an easy chicken meal that everyone will love? This baked chicken and rice recipe is a perfect choice! It’s one of those meals that comes together in a single dish, making cleanup a breeze. Plus, it’s loaded with wholesome ingredients that will satisfy both your taste buds and your wallet, making it a fantastic option for budget chicken recipes.
Imagine tender chicken pieces nestled in a bed of flavorful rice, accompanied by colorful vegetables. This dish is not just delicious; it’s a comforting, home-cooked meal that’s great for busy weeknights or casual family dinners. With this recipe, you’ll create a hearty plate that feels both indulgent and nourishing.
Whether you’re an experienced cook or just starting out, this one-pot chicken recipe is straightforward and forgiving. It’s a great way to enjoy the classic combination of chicken and rice while incorporating your favorite vegetables.
Delicious One-Pot Baked Chicken and Rice
This baked chicken and rice with vegetables is a hearty, satisfying meal that combines juicy chicken thighs with fluffy rice and an array of colorful vegetables. The dish is infused with savory spices, making every bite flavorful. It’s the ultimate easy chicken meal that’s perfect for families.
Ingredients
- 4 chicken thighs (bone-in, skin-on or skinless)
- 1 cup long-grain white rice
- 2 cups chicken broth or water
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup mixed vegetables (carrots, peas, bell peppers)
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh parsley for garnish (optional)
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Prepare the Chicken: In a large oven-safe skillet, heat olive oil over medium heat. Season the chicken thighs with salt, pepper, paprika, and Italian seasoning. Sear the chicken in the skillet for about 4-5 minutes on each side until golden brown.
- Sauté Aromatics: Remove the chicken and set aside. In the same skillet, add chopped onion and garlic. Sauté until the onion becomes translucent.
- Mix in Rice and Broth: Stir in the rice and chicken broth (or water) into the skillet. Bring it to a simmer.
- Add Vegetables: Add the mixed vegetables to the skillet and place the seared chicken thighs on top.
- Bake: Cover the skillet with a lid or foil and bake in the preheated oven for 35-40 minutes, or until the chicken is cooked through and the rice has absorbed the liquid.
- Serve: Once done, let it rest for a few minutes. Garnish with fresh parsley if desired, and serve warm.
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
Nutrition Information
- Servings: 4 servings
- Calories: 430kcal
- Fat: 14g
- Protein: 28g
- Carbohydrates: 45g