Easy Baked Chicken And Rice
A simple and comforting one-pan meal where chicken and rice are baked together until tender and flavorful. This recipe requires minimal prep and cleanup, making it an ideal choice for a busy weeknight dinner.
An original recipe by Forkin
- Total time
- 1 hr 20 min
- Serves
- 4
- Difficulty
- Easy
- Per serving
- 603 kcal
Mise en place
Ingredients
Ingredients
- 4 pcsboneless, skinless chicken breast, about 150g each
- 1.5 cuplong-grain white rice, uncooked
- 720 mllow-sodium chicken broth
- 1 pcsyellow onion, finely chopped
- 2 clovegarlic, minced
- 2 tbspolive oil
- 1 tsppaprika
- 1 tspsalt
- 0.5 tspblack pepper, freshly ground
garnish
- 2 tbspfresh parsley, chopped(optional)
Equipment
measuring cups · aluminum foil · measuring spoons · cutting board · knife · 9x13 inch baking dish
The method
Step by step
- 1
Preheat your oven to 190°C (375°F).
About 5 min
- 2
In a 9x13 inch (23x33 cm) baking dish, combine the uncooked rice, chopped onion, minced garlic, chicken broth, and olive oil.
About 2 min
Cook’s note: Using a dish of the right size ensures the rice cooks evenly in the liquid.
- 3
Stir the rice mixture well to ensure all the ingredients are evenly distributed.
About 1 min
- 4
Pat the chicken breasts dry with a paper towel and season them generously on all sides with the salt, black pepper, and paprika.
About 2 min
Cook’s note: Drying the chicken helps the seasonings adhere better and promotes browning.
- 5
Arrange the seasoned chicken pieces in a single layer on top of the rice mixture.
- 6
Cover the baking dish tightly with aluminum foil and place it in the preheated oven.
Cook’s note: A tight seal is crucial for trapping steam to cook the rice properly.
- 7
Bake for 45 minutes.
About 45 min
- 8
Carefully remove the foil and continue to bake for another 15 minutes, or until the liquid is absorbed and the chicken is cooked through.
About 15 min
Cook’s note: The internal temperature of the chicken should reach 74°C (165°F) when checked with a meat thermometer.
- 9
Remove the dish from the oven and let it rest, loosely covered, for 10 minutes.
About 10 min
Cook’s note: Resting allows the chicken juices to redistribute and the rice to finish steaming.
- 10
Fluff the rice with a fork and serve immediately, garnished with fresh parsley if desired.
Per serving
Nutrition
- Calories
- 602.5kcal
- Protein
- 55.7g
- Carbs
- 61.5g
- Fat
- 13.7g
- Fibre
- 1.6g
- Sugar
- 1.9g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftovers in an airtight container in the refrigerator.
Reheat individual portions in the microwave until hot, adding a splash of water or broth to keep the rice moist.