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To create the One-Pan Chicken and Rice Bake, you will need a few simple items. Each ingredient adds flavor and texture to this dish. Here’s a detailed list of what you need: - Chicken thighs: Use 4 boneless, skinless chicken thighs. They stay juicy and tender. - Rice and broth: One cup of long-grain white rice and two cups of chicken broth provide a great base. - Vegetables and seasonings: - 1 medium onion, diced - 3 garlic cloves, minced - 1 bell pepper (any color), diced - 1 cup frozen peas - 1 teaspoon paprika - 1 teaspoon dried thyme - 1/2 teaspoon cumin - Salt and pepper to taste - Garnish options: Fresh parsley adds a nice touch. It makes the dish look pretty and fresh. Gather these ingredients before you start cooking. This way, you will have everything at hand. Each one plays an important role in making this meal delicious and satisfying. {{ingredient_image_1}} Start by preheating your oven to 375°F (190°C). This step is key for even cooking. Next, grab a large oven-safe skillet or baking dish. Add 2 tablespoons of olive oil to the pan. Heat it over medium heat. The oil should shimmer but not smoke. Season 4 boneless, skinless chicken thighs with 1 teaspoon paprika, 1 teaspoon dried thyme, 1/2 teaspoon cumin, salt, and pepper. Place the chicken in the hot oil. Sear each side for about 5 minutes. You want them golden brown but not cooked through. Once they are done, remove the chicken from the pan and set it aside. In the same pan, add 1 medium diced onion, 1 diced bell pepper, and 3 minced garlic cloves. Sauté these for about 3-4 minutes. Cook until the onion turns translucent. Next, stir in 1 cup of long-grain white rice. Mix it well to coat the rice with the oil and flavors. Then, pour in 2 cups of chicken broth. Mix everything together until combined. This will help the rice cook evenly. Nestle the chicken thighs back into the pan. Scatter 1 cup of frozen peas over the top. Cover the pan tightly with a lid or foil. Bake in your preheated oven for 25-30 minutes. The rice should be tender and absorb all the liquid. After baking, let it sit for 5 minutes, then fluff the rice with a fork. To get juicy chicken, start with boneless, skinless thighs. They stay moist during cooking. Sear them in olive oil for five minutes on each side. The golden crust seals in the juices. When you bake them, the chicken will cook through without drying out. Always let the chicken rest after cooking. This makes it more tender and tasty. Long-grain white rice works best for this dish. It cooks evenly and absorbs flavors well. You can also try basmati rice for a fragrant twist. Avoid sticky rice types, as they clump together. If you prefer brown rice, adjust the cooking time. Brown rice takes longer to cook, so add an extra 15 minutes to your bake time. Cut down on prep time by chopping vegetables in advance. You can store them in the fridge for a day. Use frozen peas; they add color and nutrients without extra work. Also, season your chicken ahead of time. Letting it marinate for an hour boosts flavor. Finally, gather all your ingredients before you start. This keeps your cooking process smooth and fast. Pro Tips Marinate for Flavor: For an even more flavorful dish, consider marinating the chicken thighs in olive oil, garlic, and spices for a few hours or overnight. Use Fresh Herbs: Fresh herbs like thyme or parsley can elevate the flavor; add them towards the end of cooking for the best taste. Check Rice Doneness: If the rice isn't fully cooked after the suggested time, add a splash more chicken broth and cover, then bake for an additional 5-10 minutes. Leftover Makeover: Use any leftovers creatively by turning them into a chicken and rice soup by adding more broth and some additional veggies. {{image_2}} If you want to switch up the protein, there are great options. You can use chicken breasts instead of thighs. They are leaner and still taste good. For a plant-based option, try chickpeas or tofu. Both add protein and texture. If you like seafood, shrimp works well too. Just add it later in the cooking process to avoid overcooking. Feel free to mix in different vegetables. Zucchini, carrots, or spinach can brighten the dish. You can also use fresh herbs like basil or cilantro for extra flavor. If you want more crunch, add broccoli or green beans. The key is to balance colors and textures. This keeps every bite exciting and fresh. To add heat, try adding red pepper flakes or diced jalapeños. These will give your dish a nice kick. You can also use chili powder or hot sauce to spice things up. For more flavor, add a splash of lemon juice or vinegar before serving. These small tweaks make a big difference. They turn a simple meal into a flavor-packed feast. After enjoying your one-pan chicken and rice bake, let leftovers cool down. Place them in an airtight container. You can keep them in the fridge for up to three days. Make sure to label the container with the date. This way, you know when to eat it next. To reheat, use the oven or microwave. If using the oven, set it to 350°F (175°C). Place the dish in an oven-safe container. Cover it with foil to keep moisture in. Heat for about 15-20 minutes or until it's warm throughout. If using a microwave, use a microwave-safe bowl. Heat it in 1-minute intervals until hot, stirring in between. If you want to keep it longer, freezing is a great option. First, let the dish cool completely. Then, portion it into freezer-safe bags or containers. Remove as much air as possible to prevent freezer burn. You can freeze it for up to three months. When ready to enjoy, thaw it in the fridge overnight before reheating. Yes, you can make this dish ahead. Cook the chicken and rice as directed. Let it cool, then cover it and store it in the fridge. It stays good for up to three days. When you’re ready to eat, reheat it in the oven at 350°F (175°C) until warm. If you don’t have chicken thighs, you can use chicken breasts. They are leaner but still tasty. You could also try boneless turkey thighs or even tofu for a plant-based option. Just remember, cooking times may change slightly based on the protein you choose. To make this dish healthier, try using brown rice instead of white rice. Brown rice has more fiber and nutrients. You can also add more vegetables, like spinach or carrots, to boost the nutrition. Using skinless chicken helps reduce fat content too. This blog post covered key ingredients and clear steps to make a delicious chicken dish. You learned about cooking techniques, tips for perfect texture, and different variations. I shared storage info to keep your dish fresh. Remember, you can adjust ingredients to fit your tastes. Cooking should be fun and easy. With these guidelines, you can create a meal everyone will love. Enjoy your cooking journey and explore new flavors!

One-Pan Chicken & Rice Bake

A delicious and easy one-pan meal featuring chicken thighs and rice baked to perfection.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Main Course
Cuisine American
Servings 4
Calories 400 kcal

Ingredients
  

  • 4 pieces boneless, skinless chicken thighs
  • 1 cup long-grain white rice
  • 2 cups chicken broth
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 piece bell pepper (any color), diced
  • 1 cup frozen peas
  • 1 teaspoon paprika
  • 1 teaspoon dried thyme
  • 1/2 teaspoon cumin
  • to taste salt and pepper
  • 2 tablespoons olive oil
  • for garnish fresh parsley

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • In a large oven-safe skillet or baking dish, heat the olive oil over medium heat.
  • Season the chicken thighs with paprika, thyme, cumin, salt, and pepper. Place them in the pan and sear for about 5 minutes on each side until golden brown. Remove the chicken and set aside.
  • In the same pan, add the diced onion, bell pepper, and garlic. Sauté until the onion is translucent, about 3-4 minutes.
  • Stir in the rice, then pour in the chicken broth. Mix well to combine.
  • Nestle the chicken thighs back into the skillet with the rice.
  • Scatter the frozen peas over the top.
  • Cover the pan with a tight-fitting lid or foil, and bake in the preheated oven for 25-30 minutes, or until the rice is tender and has absorbed the liquid.
  • Remove from the oven and let it sit covered for 5 minutes. Fluff the rice with a fork.
  • Garnish with fresh parsley before serving.

Notes

Garnish with fresh parsley for added flavor.
Keyword bake, chicken, one-pan meal, rice