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Welcome to your go-to recipe for a hassle-free yet satisfying evening meal: the One-Pan Chicken & Rice Dinner Bake. This delightful dish combines tender, juicy chicken thighs with fluffy rice, all infused with a medley of rich flavors, all cooked in a single baking dish. It’s the perfect solution for busy weeknights when time is limited, yet a hearty, nutritious dinner is desired.

Chicken & Rice Dinner Bake

Discover the ultimate weeknight meal with this One-Pan Chicken & Rice Dinner Bake! This easy recipe combines juicy chicken thighs and fluffy rice infused with rich, savory flavors, all cooked in one dish for effortless cleanup. Perfect for busy evenings, it's nutritious and satisfying, pleasing the whole family. Enjoy a cozy dinner that requires minimal prep time and delivers maximum taste. Try it tonight! #OnePanMeal #ChickenAndRice #EasyDinner #BusyWeeknights #FamilyMeals #ComfortFood #MealPrep #HealthyEating
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Ingredients
  

4 boneless, skinless chicken thighs

1 cup long-grain white rice

2 cups low-sodium chicken broth

1 cup diced tomatoes (canned or fresh)

1 medium onion, diced

2 cloves garlic, minced

1 teaspoon paprika

1 teaspoon dried oregano

1/2 teaspoon cumin

1/2 teaspoon black pepper

Salt to taste

1 cup frozen peas

1 cup shredded cheddar cheese

2 tablespoons olive oil

Fresh parsley for garnish (optional)

Instructions
 

Preheat your oven to 375°F (190°C).

    In a large oven-safe skillet or baking dish, heat olive oil over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes. Add minced garlic and sauté for an additional minute until fragrant.

      Stir in the rice, allowing it to toast slightly for 2 minutes, being careful not to let it burn.

        Add the chicken broth, diced tomatoes, paprika, oregano, cumin, black pepper, and salt. Stir to combine, bringing the mixture to a gentle boil.

          Nestle the chicken thighs into the rice mixture, spooning some of the broth over them. Ensure they are partially submerged.

            Cover the skillet or baking dish tightly with aluminum foil (or a lid if you have one) and transfer it to the preheated oven. Bake for 30 minutes.

              After 30 minutes, remove the foil, sprinkle the frozen peas and shredded cheddar cheese over the top, and return to the oven (uncovered) for an additional 10-15 minutes, or until the chicken is cooked through (internal temperature of 165°F/75°C) and the cheese is bubbly and golden.

                Let rest for 5 minutes before serving. Garnish with fresh parsley if desired.

                  Prep Time: 15 minutes | Total Time: 55 minutes | Servings: 4