Best 3 One Dish Rosemary Chicken And Rice Dinner Recipes

One-dish rosemary chicken and rice dinner is a flavorful and convenient meal that combines tender chicken, fluffy rice, and aromatic rosemary in a single pot. This hearty and comforting dish is perfect for busy weeknights or lazy weekends, and it's a great way to enjoy a satisfying meal without spending hours in the kitchen. With its simple ingredients and easy-to-follow instructions, this recipe is accessible to home cooks of all skill levels. Additionally, this article provides three variations of the recipe, including a flavorful lemon-herb version, a spicy Cajun-inspired version, and a creamy Tuscan-style version. Each variation offers a unique twist on the classic dish, catering to different taste preferences and dietary requirements.

**Keywords:** one-dish meal, easy chicken and rice recipe, rosemary chicken, lemon-herb chicken and rice, Cajun chicken and rice, Tuscan chicken and rice.

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ONE DISH ROSEMARY CHICKEN AND RICE DINNER RECIPE - (4.5/5)

One Dish Rosemary Chicken and Rice Dinner Recipe - (4.5/5) image

Provided by á-17861

Number Of Ingredients 9

Ingredients

Ingredients
1 cup white rice
3 cloves garlic, minced
1 cup chicken broth
1 cup dry white wine
2 chicken breasts, halved and pounded
1/4 cup mayonnaise
1 tablespoon dried rosemary
salt and ground black pepper to taste

Steps:

Directions Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking dish. Spread rice and garlic in the bottom of the prepared baking dish. Pour chicken broth and wine over rice mixture. Brush chicken breasts evenly with mayonnaise; sprinkle rosemary, salt, and pepper over each coated chicken breast. Arrange chicken breasts carefully atop the rice mixture. Bake in the preheated oven until no longer pink in the center and the juices run clear, at least 1 hour. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

ONE POT LEMON ROSEMARY DIJON CHICKEN AND BUTTER TOASTED RICE PILAF

One Pot Lemon Rosemary Dijon Chicken and Butter Toasted Rice Pilaf image

Everyone's favorite dinner made easy and delicious and all in one-pot!

Provided by Tieghan Gerard

Time 1h15m

Number Of Ingredients 18

Ingredients

1 1/2 pounds boneless chicken breasts or thighs
1 teaspoon smoked paprika
juice and zest of 1 lemon
kosher salt and black pepper
2 tablespoons extra virgin olive oil
2 shallots, chopped
4 carrots, chopped
1 1/2 cups mushrooms, chopped
3 tablespoons salted butter
1 1/2 cups wild rice blend ((mix wild and brown rice))
1/2 cup dry orzo pasta
4 cloves garlic, minced or grated
1 whole sprig + 2 tablespoons chopped fresh rosemary
1 tablespoon fresh thyme leaves, plus more for serving
1 small honeycrisp apple, chopped ((optional) )
2 cups apple cider (not vinegar)
1 cup dry white wine such, as Pinot Grigio or Sauvignon Blanc
2 tablespoons Dijon mustard

Steps:

1. Preheat the oven to 425 degrees F. Season the chicken with paprika, lemon zest, and a pinch each of salt and pepper. 2. Heat the olive oil in a large skillet/braiser set over medium heat. When the oil shimmers, add the chicken and cook on both sides until golden, about 5 minutes per side. Remove the chicken from the pan. 3. To the skillet, add the shallots, carrots, and mushrooms. Cook 5 minutes, until just caramelized. Add the butter, wild rice, orzo, garlic, rosemary, thyme, and apple, if using. Cook 5 minutes, until lightly toasted and golden. Add the apple cider, wine, dijon, lemon juice, and 1/2 cup of water. Season with salt and pepper. Bring to a boil over high heat. 4. Slide the chicken back into the pan. Add the rosemary sprig. Bake, covered, for 30-40 minutes, until the liquid is absorbed and the rice is cooked. During the last 10-15 minutes of cooking remove the lid and allow the chicken to crisp, if needed, add in 1/4 cup additional water or chicken broth to keep the rice from getting dry.5. To serve, fluff the rice with a fork and serve the chicken, rice, and veggies together. Enjoy!

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:

For a crispy chicken skin, pat the chicken dry before searing it in the pot.
Adjust the amount of rosemary to your taste. If you like a stronger rosemary flavor, use more. If you prefer a milder flavor, use less.
Make sure to use a pot with a tight-fitting lid. This will help to keep the chicken and rice moist and flavorful.
If you don't have a Dutch oven, you can use a large skillet or braising pan. Just make sure that the pan is large enough to hold all of the ingredients.
Serve the chicken and rice with your favorite sides, such as roasted vegetables, mashed potatoes, or a salad.

Conclusion:

This one-dish rosemary chicken and rice dinner is an easy and delicious weeknight meal. The chicken is tender and flavorful, the rice is fluffy and moist, and the rosemary adds a lovely aromatic flavor. This dish is sure to please the whole family and is perfect for a busy weeknight dinner.