Baked Chicken With Rice And Vegetables Recipe Made Easy

There’s nothing quite like the comforting aroma of a home-cooked meal filling your kitchen, and our baked chicken with rice and vegetables recipe does exactly that. This dish is a wholesome, all-in-one meal that combines tender, juicy chicken with fragrant rice and colorful vegetables, baked to perfection in one pan.

Whether you’re cooking for your family or prepping meals for the week, this recipe is simple, satisfying, and packed with nutrients. Best of all, it’s incredibly versatile—you can customize the vegetables and seasoning to suit your tastes and pantry staples.

Perfect for busy weeknights or lazy weekends, this baked chicken and rice dish requires minimal prep and cleanup, yet delivers maximum flavor and nutrition. So, grab your apron, and let’s dive into this delicious recipe that promises to become a staple in your dinner rotation!

Why You’ll Love This Recipe

This recipe is a game-changer for anyone who wants a nutritious, hearty meal without spending hours in the kitchen.

• One-pan convenience: Everything cooks together, so minimal dishes and fuss.
• Balanced nutrition: Protein from chicken, fiber and carbs from rice, plus vitamins from fresh vegetables.
• Flavor-packed: Seasonings and roasting bring out rich, savory flavors that everyone will enjoy.
• Customizable: Swap out vegetables or add spices to match your preferences.
• Great for meal prep: Keeps well in the fridge and reheats beautifully.

Ingredients

• 4 bone-in, skin-on chicken thighs (about 1.5 pounds)
• 1 ½ cups long-grain white rice, rinsed
• 3 cups low-sodium chicken broth
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 cup carrots, diced
• 1 cup frozen peas
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Equipment

• Large oven-safe skillet or Dutch oven (at least 10 inches)
• Mixing bowls
• Measuring cups and spoons
• Knife and cutting board
• Wooden spoon or spatula
• Aluminum foil (optional)

Instructions

1. Preheat your oven to 375°F (190°C). This ensures the oven is ready to give your chicken a crispy skin and perfectly cooked rice.
2. Prepare the chicken: Pat the chicken thighs dry with paper towels. Season both sides generously with salt, pepper, smoked paprika, and dried thyme.
3. Sear the chicken: Heat 1 tablespoon olive oil in your oven-safe skillet over medium-high heat. Add the chicken thighs skin-side down and cook for 5-7 minutes until the skin is golden brown and crisp. Flip and cook for 3 more minutes. Remove chicken and set aside.
4. Sauté the vegetables: Add the remaining tablespoon of olive oil to the skillet. Toss in the chopped onion, garlic, bell pepper, and carrots. Cook, stirring occasionally, for about 5 minutes until softened and fragrant.
5. Add the rice: Stir the rinsed rice into the vegetables, coating it with the oil and juices. This step helps toast the rice slightly for better texture and flavor.
6. Pour in the broth: Carefully add the chicken broth, scraping any browned bits from the bottom of the pan to incorporate all the flavor.
7. Return the chicken: Nestle the seared chicken thighs skin-side up on top of the rice and vegetables. This positioning helps keep the skin crispy while the rice absorbs the flavorful broth.
8. Bake: Cover the skillet with a lid or aluminum foil and bake in the preheated oven for 35 minutes.
9. Add peas and finish baking: Remove the cover, sprinkle the frozen peas over the rice, and bake uncovered for another 10-15 minutes until the rice is tender and the chicken is cooked through (internal temperature should reach 165°F or 74°C).
10. Rest and garnish: Let the dish rest for 5 minutes before serving. Garnish with fresh parsley if desired.

Tips & Variations

Tip: For extra flavor, marinate your chicken thighs for a few hours in a mixture of olive oil, lemon juice, garlic, and herbs before cooking.

• Vegetable swaps: Use zucchini, mushrooms, or green beans instead of bell pepper and carrots for a different twist.
• Rice alternative: Try brown rice or quinoa for a healthier grain option, but adjust cooking time accordingly.
• Spice it up: Add chili powder or cayenne pepper if you like a bit of heat. For a homemade spice blend, check out our Chilli Powder Recipe Vegan: Easy Homemade Spice Blend.
• Make it dairy-free: This recipe is naturally dairy-free, perfect for those avoiding dairy products.
• Use boneless chicken: Boneless, skinless chicken breasts or thighs can be substituted; reduce baking time to avoid drying out.

Nutrition Facts

Serving Suggestions

This baked chicken with rice and vegetables is a complete meal on its own, but you can elevate your dining experience with a few simple sides:

• Fresh green salad: A crisp salad with lemon vinaigrette adds brightness and crunch.
• Steamed greens: Lightly steamed broccoli, green beans, or asparagus complement the dish nicely.
• Warm bread: Serve with crusty bread or garlic naan to soak up any extra juices.
• Yogurt sauce: A dollop of tzatziki or raita adds a creamy, cooling contrast.

Conclusion

Our baked chicken with rice and vegetables recipe is the perfect blend of ease, nutrition, and flavor. It’s an ideal choice for busy home cooks who want a satisfying, wholesome meal without the hassle of multiple pots and pans.

The tender chicken paired with fragrant rice and vibrant vegetables creates a balanced dish that feels both comforting and nourishing.

Feel free to experiment with different veggies or seasonings to make it your own. If you’re interested in exploring more delicious, healthy meals, be sure to check out our collection of A to Z Vegetarian Recipes for Every Meal and Occasion, or dive into the rich flavors of Ancient Grains Vegetarian Recipes for Healthy Delicious Meals.

For a quick spice boost to this dish or others, don’t miss our Chilli Powder Recipe Vegan: Easy Homemade Spice Blend. Happy cooking!

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