One Pot Baked Chicken And Rice Recipes
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Description
One pot baked chicken and rice recipes is a hearty and delicious dish that is sure to please the entire family. This simple one-pot meal is full of flavor, and a great way to get your daily protein and vegetables. The chicken and rice are cooked together in one pot, allowing for easy cleanup and minimal effort. The end result is a delicious and nutritious meal that your family will love.
Prep Time
This one-pot meal is simple and quick to prepare. The total prep time is only 15 minutes. This includes cutting the vegetables and chicken, seasoning, and prepping the rice.
Cook Time
Once the ingredients are prepped and ready to go, the cook time is 45 minutes. During this time, the chicken and vegetables are cooked together in the pot, absorbing all of the flavors and seasoning. The rice is added at the end and cooked through.
Ingredients
- 2 pounds boneless, skinless chicken thighs
- 1 large onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 teaspoon Italian seasoning
- 2 cups long grain white rice
- 3 cups chicken broth
- 1/4 cup fresh parsley, chopped
- Salt and pepper, to taste
Instructions
Preheat the oven to 350 degrees F. Heat a large oven-safe pot or Dutch oven over medium-high heat. Add the chicken thighs and cook until lightly browned on both sides. Remove the chicken from the pot and set aside.
Add the onion and garlic to the pot and cook until softened and fragrant. Add the bell peppers and Italian seasoning and cook for an additional 2 minutes. Add the rice, chicken broth, and parsley, and stir to combine. Season with salt and pepper, to taste.
Return the chicken to the pot and nestle it into the rice. Place the lid on the pot and transfer it to the preheated oven. Bake for 45 minutes, or until the chicken is cooked through and the rice is fluffy.
Remove the pot from the oven and let it stand for 5 minutes. Serve the chicken and rice warm, garnished with fresh parsley, if desired.
Equipment
- Large oven-safe pot or Dutch oven
- Knife
- Cutting board
- Measuring cups and spoons
Notes
This dish can be made with any type of chicken, including thighs, breasts, or drumsticks. You can also swap out the vegetables for your favorites, such as carrots, celery, or mushrooms. If you want to add more flavor to the dish, try adding a tablespoon of butter or olive oil to the pot before adding the vegetables.
Nutrition: Per Serving
- Calories: 462 kcal
- Fat: 14 g
- Carbohydrates: 46 g
- Protein: 40 g
- Sodium: 554 mg
- Fiber: 2 g
- Sugar: 3 g
Recipe Tips
If you want to make this dish ahead of time, simply prepare the ingredients as directed and store in an airtight container in the refrigerator for up to two days. When ready to eat, transfer to the oven-safe pot, cover, and bake as directed. You can also freeze the cooked chicken and rice for up to three months. To reheat, simply thaw overnight in the refrigerator and transfer to a pot. Cover and reheat over medium heat until warmed through.
For a vegan version, substitute the chicken with your favorite plant-based protein, such as tofu or tempeh. You can also use vegetable broth in place of the chicken broth.
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