Baked Chicken and Rice

introduction

This baked chicken and rice is simple, comforting, and easy to make. It cooks in one dish and needs little work. If you want a different take on chicken and rice, check this best smothered chicken and rice recipe for ideas.

why make this recipe

You make this recipe when you want a quick, full meal with meat, grain, and vegetables in one pan. It uses few ingredients. It feeds a family and cleans up fast.

how to make Baked Chicken and Rice

1. Preheat the oven and grease a baking dish.
2. Season the chicken and place it in the dish.
3. Spread the uncooked rice around the chicken.
4. Mix broth and soy sauce, then pour over the rice and chicken.
5. Add the chopped peppers and onions on top.
6. Cover the dish and bake until the chicken and rice are cooked through.

Ingredients :

4 boneless, skinless chicken breasts, 1 cup long-grain rice, 2 cups low-sodium chicken broth, 1 cup chopped bell peppers, 1 cup chopped onions, 1 tsp garlic powder, 1 tsp dried thyme, 1/2 cup low-sodium soy sauce, 2 tbsp olive oil

Directions :

Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish with nonstick spray.
Season the chicken breasts with salt, pepper, garlic powder, and thyme, then place them in the baking dish.
Evenly distribute uncooked rice around the chicken.
In a bowl, combine chicken broth and soy sauce; pour over the chicken and rice.
Add chopped bell peppers and onions on top.
Cover with aluminum foil and bake for 45-50 minutes until fully cooked.

how to serve Baked Chicken and Rice

Let the dish rest for 5 minutes after baking. Serve the chicken with a scoop of the rice and vegetables. A green salad or steamed broccoli goes well on the side.

how to store Baked Chicken and Rice

Cool the leftovers to room temperature within two hours. Store in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) until warm, or microwave in short bursts.

tips to make Baked Chicken and Rice

• Use low-sodium broth and soy sauce to control salt.
• Keep the dish covered while baking so the rice cooks through.
• If rice is still firm at 50 minutes, add 1/4 cup extra broth and bake 5-10 more minutes.
• Cut peppers and onions evenly so they cook at the same rate.
• Let it rest before serving to let the juices settle.

variation (if any)

• Add sliced mushrooms or frozen peas for more vegetables.
• Use brown rice, but increase the broth by 1/2 cup and bake longer until the rice is tender.
• Swap chicken breasts for thighs; they stay juicier and may need the same or slightly less time.

FAQs

Q: Can I use instant rice?
A: No. Instant rice will overcook and become mushy with this method. Use long-grain or parboiled rice.

Q: Do I need to sear the chicken first?
A: No. Searing adds flavor but is not needed. This recipe cooks the chicken fully in the oven.

Q: How do I know the chicken is done?
A: The chicken is done when the internal temperature reaches 165°F (74°C) or the juices run clear. The rice should be tender too.

Q: Can I make this in smaller portions?
A: Yes. Use a smaller baking dish and cut ingredients in half. Check cook time early, as smaller portions may cook faster.

Q: Is this freezer-friendly?
A: You can freeze leftovers, but texture may change. Cool, pack in freezer-safe containers, and freeze up to 2 months. Reheat from thawed for best results.

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