Best 2 Baked Chicken And Rice One Pot Recipes

Indulge in the culinary delight of a One-Pot Baked Chicken and Rice dish, a harmonious blend of tender chicken, fluffy rice, and an array of aromatic spices. This one-pot wonder not only simplifies your cooking experience but also delivers a flavorful, wholesome meal that is sure to tantalize your taste buds. With just a few kitchen staples and minimal preparation, you can create a satisfying dinner that is perfect for busy weeknights or cozy family gatherings.

The versatile nature of this recipe allows for endless variations. From adding a medley of colorful vegetables to incorporating bold herbs and zesty citrus, you can customize it to suit your preferences. Whether you prefer a classic savory dish or a vibrant fusion of flavors, this one-pot baked chicken and rice has something for everyone.

Prepare to embark on a culinary journey, as we delve into the step-by-step instructions and discover the secrets behind this delectable dish. Let your kitchen become a symphony of flavors as you effortlessly create a meal that will leave your family and friends craving more.

Let's cook with our recipes!

ONE-POT CRISPY CHICKEN AND RICE

One-Pot Crispy Chicken and Rice image

This meal is so comforting and family friendly. My kids eat every morsel on their plates. This is also a super economical way to feed a family or a large crowd. Great served with green beans, broccoli, or a salad.

Provided by NicoleMcmom

Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes

Yield 6

Number Of Ingredients 11

Ingredients

1 tablespoon olive oil
6 (4 ounce) bone-in, skin-on chicken thighs
1 ½ teaspoons kosher salt, divided
¾ teaspoon ground black pepper
1 tablespoon unsalted butter
⅔ cup finely chopped yellow onion
2 cloves garlic, minced
1 ½ cups uncooked long-grain rice
3 cups chicken stock, divided, or more to taste
1 tablespoon finely chopped flat-leaf parsley
1 medium lemon, cut into wedges

Steps:

Preheat the oven to 375 degrees F (190 degrees C).
Heat oil in large Dutch oven over medium-high heat. Sprinkle chicken thighs evenly with 1 teaspoon salt and 1/2 teaspoon pepper.
Place chicken skin-side down in the Dutch oven; cook undisturbed until golden crisp and easily released from the bottom, about 5 minutes. Flip chicken and cook for 3 minutes more. Transfer to a plate and set aside. Chicken will not be cooked through at this point.
Add butter to the drippings and melt. Add onion and cook, stirring often, until translucent, about 3 minutes. Add garlic; cook for 1 minute. Add rice; cook, stirring to coat grains in drippings and lightly toast, about 1 minute. Stir in 3 cups stock and remaining salt and pepper. Bring to a boil. Use a wooden spoon to scrape any browned bits from the bottom of the Dutch oven. Place the chicken thighs over the rice.
Bake in the preheated oven until all liquid has been absorbed and chicken is cooked through, 45 to 55 minutes. Add remaining stock if liquid is absorbed before rice and chicken are cooked through. Sprinkle with parsley and squeeze lemon juice over the top.

Nutrition Facts : Calories 412.7 calories, Carbohydrate 41.6 g, Cholesterol 76.5 mg, Fat 16.7 g, Fiber 1.8 g, Protein 23.3 g, SaturatedFat 5 g, Sodium 891.4 mg, Sugar 1.1 g

ONE DISH CHICKEN AND RICE BAKE

One Dish Chicken and Rice Bake image

Chicken and rice paired with a creamy mushroom sauce bake together for a delicious one-dish meal that's easy to clean up.

Provided by Campbell's Kitchen

Categories Trusted Brands: Recipes and Tips Campbell's Kitchen

Time 50m

Yield 4

Number Of Ingredients 6

Ingredients

1 (10.75 ounce) can Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)
1 cup water*
¾ cup uncooked regular long-grain white rice
¼ teaspoon paprika
¼ teaspoon ground black pepper
4 each skinless, boneless chicken breasts

Steps:

Mix soup, water, rice, paprika and black pepper in 2-quart shallow baking dish. Top with chicken. Season with additional paprika and pepper. Cover.
Bake at 375 degrees F 45 minutes or until done.

Nutrition Facts : Calories 313.7 calories, Carbohydrate 33.4 g, Cholesterol 68.9 mg, Fat 5.3 g, Fiber 1.8 g, Protein 29.3 g, SaturatedFat 1.4 g, Sodium 612 mg, Sugar 0.7 g

Tips:

Use a Dutch oven or a large pot with a lid. This will help to evenly distribute the heat and prevent the chicken from drying out.
Brown the chicken before adding it to the pot. This will help to develop flavor and color.
Use a variety of vegetables. This will add flavor, color, and nutrients to the dish.
Season the dish generously. This will help to enhance the flavor of the chicken and rice.
Cook the dish on low heat. This will help to prevent the chicken from overcooking and drying out.
Let the dish rest for 5-10 minutes before serving. This will help the flavors to meld together.

Conclusion:

Baked chicken and rice is a delicious and easy one-pot meal that is perfect for busy weeknights. This dish is also a great way to use up leftover chicken. With a few simple ingredients and a little bit of time, you can create a flavorful and satisfying meal that the whole family will enjoy.