Best 2 Baked Rice With Brussels Sprouts And Chicken Recipes

**Baked Rice with Brussels Sprouts and Chicken: A Flavorful and Wholesome Dish**

Indulge in the delectable flavors of baked rice with Brussels sprouts and chicken, a culinary delight that combines the goodness of tender chicken, roasted Brussels sprouts, and fluffy rice in a savory and aromatic dish. This wholesome meal is not only easy to prepare but also packed with nutrients, making it a perfect choice for busy weeknight dinners or special occasions.

Prepare to tantalize your taste buds with three variations of this classic recipe. The first recipe introduces a traditional version, featuring seasoned chicken, roasted Brussels sprouts, and long-grain rice, all baked together in a flavorful broth. For those seeking a creamy twist, the second recipe incorporates a rich and velvety mushroom sauce, adding an extra layer of umami to the dish. And for a vegetarian option, the third recipe showcases the vibrant flavors of roasted vegetables, such as bell peppers and zucchini, along with Brussels sprouts and rice, making it a delightful meatless meal.

Each recipe provides step-by-step instructions, ensuring that even novice cooks can create this delicious dish with ease. Additionally, helpful tips and serving suggestions are included to enhance your culinary experience. So, gather your ingredients, preheat your oven, and embark on a culinary journey that will leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

SHEET-PAN LEMONY CHICKEN WITH BRUSSELS SPROUTS

Sheet-Pan Lemony Chicken With Brussels Sprouts image

This is a true oven-to-table sheet-pan dinner full of tender, crunchy brussels sprouts and crispy, lemony chicken. A simple lemon-and-herb compound butter seasons both the chicken and sprouts, which are then topped with thin lemon slices that become crunchy in the oven, offering a nice textural element and a bright splash of color and flavor. The key is to cut the lemon rounds almost paper-thin, so they can crisp up and lose their bitterness. This recipe is easily adjustable for a larger batch: Add 4 drumsticks (about 1 ½ pounds) to the chicken thighs, increase the butter by 1 tablespoon and adjust seasonings as needed.

Provided by Yasmin Fahr

Categories dinner, weekday, poultry, vegetables, main course

Time 1h

Yield 2 to 4 servings

Number Of Ingredients 10

Ingredients

3 tablespoons unsalted butter or ghee, at room temperature
2 lemons, both zested (about 2 tablespoons), 1 cut into very thin rounds and 1 halved, seeds removed
1/2 cup flat-leaf parsley leaves and tender stems, finely chopped
Kosher salt and black pepper
3 tablespoons plus 1 teaspoon olive oil
4 bone-in, skin-on chicken thighs (about 1 1/2 to 2 pounds)
1 1/2 pounds brussels sprouts, trimmed and halved, tough outer leaves removed
1 small red onion, peeled, quartered and cut into 1-inch wedges
1/2 teaspoon red-pepper flakes
1/4 cup grated Parmesan

Steps:

Heat the oven to 450 degrees, set one rack 6 inches from the broiler and place another rack in the lower third of the oven. In a large bowl, combine the butter, zest of both lemons, half the parsley and 1 teaspoon salt. Rub 1 teaspoon oil on a sheet pan. Pat the chicken dry, then transfer to the sheet pan and season well with salt and pepper. Reserve about 1 teaspoon of the compound butter in the bowl, then rub the rest all over the chicken and under the skin by lifting it up, pushing a tiny amount of compound butter underneath, then pressing on top. Arrange the chicken pieces skin-side up.
Add the brussels sprouts, onion wedges, lemon rounds, red-pepper flakes and the remaining 3 tablespoons olive oil to the bowl with the compound butter; toss to coat. Season with salt and pepper. Arrange the brussels sprouts mixture around the chicken, placing some lemon rounds on top of the vegetables.
Roast on the lower rack, 30 to 35 minutes, stirring the vegetables halfway through, until the chicken is crispy, the chicken juices run clear when the meat is pierced with a fork, and the brussels sprouts are browned and crunchy. If the chicken skin is not as crispy as you'd like, transfer the vegetables to a serving platter, then place the chicken under the broiler for 1 to 3 minutes. Transfer the chicken to the serving platter.
Squeeze one of the lemon halves over the chicken and vegetables and cut the remaining lemon half into quarters. Garnish the chicken and vegetables with the cheese and the remaining parsley, and serve with the lemon wedges.

BAKED CHICKEN BREASTS AND RICE

Baked Chicken Breasts and Rice image

I received this recipe years ago from a coworker. It remains one of our all time favorite chicken recipes and I love that the rice gets cooked at the same time in the same pan. I have never made this recipe without skin on and bone in chicken breasts so if you decide to use skinless, boneless the taste may be very different.

Provided by looneytunesfan

Categories One Dish Meal

Time 2h45m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

1 1/2 cups uncooked white rice (not instant)
1 (10 3/4 ounce) can cream of chicken soup
1 (10 3/4 ounce) can cream of celery soup
1 (10 3/4 ounce) can cream of mushroom soup
1/4 cup sherry wine
1/2 cup slivered almonds
8 chicken breasts
1/2 cup butter, melted
salt
parmesan cheese
paprika

Steps:

Wash and dry chicken breasts.
Place the uncooked rice in the bottom of a 9X11 baking pan.
Mix soups, sherry and butter together and pour a little over the rice to moisten it.
Salt the chicken breasts and place the salted chicken breasts on the rice.
(It is okay if they overlap some).
Pour the rest of the liquid on the breasts.
Sprinkle parmesan cheese, almonds and paprika on top.
Note: Do not add any moisture to the soups.
The only liquid is the wine.
Bake 2 1/2 hours uncovered at 275 degrees.

Nutrition Facts : Calories 643.3, Fat 34.7, SaturatedFat 13, Cholesterol 130.5, Sodium 961.4, Carbohydrate 38.6, Fiber 2, Sugar 1.9, Protein 36.2

Tips:

Prep your ingredients beforehand: Cut the chicken, Brussels sprouts, and onion before starting to cook. This will save you time and help you stay organized during the cooking process.
Use a large skillet or Dutch oven: This will give the rice plenty of room to cook evenly and prevent it from sticking to the bottom of the pan.
Don't overcrowd the pan: If you're using a small skillet, cook the rice in batches to avoid overcrowding. This will help the rice cook evenly and prevent it from becoming mushy.
Toast the rice before cooking: Toasting the rice in a little bit of oil before adding the liquid will help give it a nutty flavor and prevent it from becoming sticky.
Use a flavorful broth: The broth you use will have a big impact on the flavor of the rice. Use a broth that you enjoy the taste of, such as chicken broth, vegetable broth, or beef broth.
Add seasonings and vegetables: Feel free to add your favorite seasonings and vegetables to the rice. Some good options include garlic, onion, carrots, celery, and herbs like parsley or thyme.
Cook the rice until it is tender: The rice should be cooked until it is tender but still has a slight bite to it. This will usually take about 18-20 minutes.
Fluff the rice before serving: Once the rice is cooked, fluff it with a fork to separate the grains. This will help the rice look and taste its best.

Conclusion:

Baked rice with Brussels sprouts and chicken is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is packed with flavor and nutrients, and it is sure to please everyone at the table. So next time you're looking for a quick and easy dinner idea, give this recipe a try. You won't be disappointed!

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