Description
One-Skillet Baked Chicken and Rice is a comforting, flavorful dish that combines tender chicken, fluffy rice, and vibrant vegetables—all cooked in one pan for easy cleanup. This recipe is perfect for busy weeknights or gatherings, delivering an explosion of taste with every bite. With its delightful aroma and colorful presentation, it’s sure to impress family and friends alike.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup long-grain white rice
- 2 cups low-sodium chicken broth
- 1 cup bell peppers, chopped
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 1 tsp paprika
- 1 tsp dried thyme
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- In a large oven-safe skillet over medium-high heat, heat olive oil. Season chicken breasts with salt and pepper; sear until golden brown on both sides (about 4-5 minutes per side).
- Add chopped onion and bell peppers around the chicken; sauté until softened (about 3 minutes).
- Stir in rice and minced garlic, then pour in chicken broth and lemon juice; mix well.
- Cover the skillet with a lid or aluminum foil and bake in the oven for about 25 minutes until the rice is tender.
- Remove from the oven, fluff rice with a fork, let sit for 5 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 plate (250g)
- Calories: 400
- Sugar: 2g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg