Go Back
- 2 cups boneless, skinless chicken thighs, diced into bite-sized pieces - 1 cup long-grain rice - 2 cups low-sodium chicken broth For this dish, I love using chicken thighs. They stay juicy as they cook. Long-grain rice works best here. It cooks evenly and gives a nice texture. Chicken broth adds rich flavor to the rice and chicken. - 1 medium onion, finely diced - 2 cloves garlic, minced - 1 tablespoon extra virgin olive oil - 1 teaspoon dried thyme - 1 teaspoon smoked paprika - Salt and freshly ground black pepper to taste Onion and garlic make a great base for this dish. They bring warmth and depth. Olive oil helps to sauté the chicken and vegetables. Thyme and paprika add a nice herbal and smoky note. Season well with salt and pepper to enhance all the flavors. - 1 cup frozen peas and carrots - Fresh parsley, chopped (for garnish) Frozen peas and carrots add color and nutrients. They cook quickly, making them perfect for this one-pan meal. Fresh parsley adds a pop of green. It makes the dish look fresh and inviting. You can find the full recipe for this Chicken and Rice Skillet Bake in the section above. Enjoy cooking! - Preheat your oven to 375°F (190°C). This step ensures even cooking. - Dice 2 cups of boneless, skinless chicken thighs into bite-sized pieces. - Finely dice 1 medium onion and mince 2 cloves of garlic. - Heat 1 tablespoon of extra virgin olive oil in a large oven-safe skillet over medium heat. - Add the diced chicken and season with salt, black pepper, 1 teaspoon dried thyme, and 1 teaspoon smoked paprika. - Sauté the chicken for 5-7 minutes until browned. Stir occasionally to cook evenly. - Stir in the diced onion and minced garlic, cooking for an additional 2-3 minutes until fragrant. - Add 1 cup of long-grain rice to the skillet, stirring to coat it with the chicken mixture. - Pour in 2 cups of low-sodium chicken broth and mix in 1 cup of frozen peas and carrots. - Cover the skillet with a lid or aluminum foil. Transfer it to your preheated oven. - Bake for 25-30 minutes until the rice is tender and has absorbed most of the liquid. - Remove the skillet from the oven and let it rest for 5-10 minutes. This step allows the rice to finish cooking. - Fluff the rice gently with a fork before serving. - Garnish with fresh parsley for a pop of color. For the full recipe, refer to the details provided above. To get the best texture for your chicken and rice skillet bake, pay attention to cooking times and temperatures. Always preheat your oven to 375°F (190°C) before you start cooking. This helps the dish cook evenly. The chicken should brown well before you add the rice. It usually takes about 5-7 minutes on medium heat. When the dish is done baking, let it rest for 5-10 minutes. This allows the rice to absorb the last bit of steam. Use a fork to fluff the rice gently. This step makes the rice light and airy. To boost the flavor, add herbs and spices. Dried thyme and smoked paprika work great in this dish. You can also try fresh herbs like rosemary or basil for a twist. Using homemade stock gives a richer taste than store-bought. If you don’t have homemade stock, choose a low-sodium version from the store. This helps control the saltiness of your dish. For this recipe, use a large oven-safe skillet. A cast-iron skillet is perfect as it retains heat well. If you don’t have one, any other oven-safe skillet will work. Make sure you have a sturdy spatula for stirring. A sharp knife is also important for chopping the chicken and veggies. These tools will help make your cooking easier and more fun. For more details, you can check the Full Recipe to get started! {{image_4}} You can swap chicken with turkey or tofu. Both options work well. If you use turkey, choose thighs for juiciness. Cut them into similar-sized pieces as chicken. For tofu, use firm or extra-firm. Drain and press it first. Then, cube it and sauté it until golden. This gives it a nice texture. If you want a vegetarian version, try adding beans or lentils. They add protein and fiber. Black beans or chickpeas are great options. They mix well with the rice and spices. While long-grain rice is classic, you can use brown rice or quinoa. Brown rice adds more fiber and a nutty flavor. It takes longer to cook, so adjust your liquid and time. Quinoa cooks faster and is full of protein. Rinse quinoa well before cooking to remove bitterness. For cooking techniques, brown rice needs more water. Use a 2:1 water-to-rice ratio. Quinoa uses a 1:2 ratio. Follow the cooking times on the package for best results. Try using seasonal vegetables for extra flavor. Fresh bell peppers, zucchini, or spinach work well. You can also add broccoli or asparagus for crunch. Just chop them into bite-sized pieces so they cook evenly. If you have favorite veggies, feel free to mix them in. Just remember to adjust cooking times. Softer veggies like spinach need less time than harder ones like carrots. This way, you can customize the dish to your taste. After cooking, let your Chicken and Rice Skillet Bake cool down. This step helps prevent bacteria growth. Allow it to sit at room temperature for no more than two hours. If you need to cool it faster, place the skillet in a cooler area of your kitchen. Use a large spoon to stir, which speeds up the cooling. Store your dish in airtight containers. Glass or plastic containers work well. Make sure to separate any leftovers into smaller portions. This way, they cool more quickly and evenly. You can keep leftovers in the fridge for about three to four days. Always check for any signs of spoilage before eating. To reheat, you can use the microwave or the oven. If using a microwave, place the food in a microwave-safe dish. Heat it in short bursts of one to two minutes. Stir in between to ensure even heating. If you prefer the oven, cover the dish with foil. Heat it at 350°F (175°C) for about 15 to 20 minutes. This method keeps the texture and flavor intact. Enjoy your delicious meal again! Yes, you can use frozen chicken. Just make sure to thaw it first. You can do this safely in the fridge overnight. If you're in a hurry, use the microwave’s defrost setting. Cook the chicken fully to 165°F (75°C) for safety. This ensures you kill any harmful bacteria. This dish takes about 40 minutes to make. The prep time is around 15 minutes. Cooking in the oven takes about 25 to 30 minutes. This gives the rice time to soak up the broth and flavors. You can serve this dish with a fresh salad. A simple green salad with vinaigrette works well. Garlic bread also adds a nice touch. For garnishes, try fresh parsley or a squeeze of lemon. A drizzle of hot sauce can add some heat if you like spice. This blog post covers the essentials for a delicious Chicken and Rice Skillet Bake. We discussed key ingredients like chicken thighs, rice, and spices. I provided step-by-step cooking instructions and shared tips for perfect texture and flavor. You can even explore variations with proteins and grains. Remember to store and reheat your leftovers correctly. Cooking can be fun and rewarding. Use these ideas to create a meal your loved ones will enjoy! Make it your own and have fun in the kitchen.

Chicken and Rice Skillet Bake

Discover the deliciousness of this Savory Chicken & Herb Rice Skillet Bake! Packed with juicy chicken thighs, fragrant herbs, and colorful veggies, this one-pan meal is perfect for busy weeknights. With simple steps from sautéing to baking, you’ll have a comforting dish ready in just over 40 minutes. Click through to explore the full recipe and make dinner an easy and flavorful experience your family will love!
Print Recipe Pin Recipe

Ingredients
  

2 cups boneless, skinless chicken thighs, diced into bite-sized pieces

1 cup long-grain rice

2 cups low-sodium chicken broth

1 medium onion, finely diced

2 cloves garlic, minced

1 cup frozen peas and carrots

1 tablespoon extra virgin olive oil

1 teaspoon dried thyme

1 teaspoon smoked paprika

Salt and freshly ground black pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 375°F (190°C). This ensures a consistent cooking temperature for the bake.

    Sauté Chicken: In a large oven-safe skillet, heat the olive oil over medium heat. Once hot, add the diced chicken thighs. Season them generously with salt, pepper, thyme, and paprika. Sauté the chicken for about 5-7 minutes, stirring occasionally, until it's nicely browned on all sides.

      Add Aromatics: Stir in the diced onion and minced garlic, continuing to cook for an additional 2-3 minutes. This step will infuse the aroma into your dish as the onion becomes translucent and fragrant.

        Incorporate Rice: Add the long-grain rice into the skillet, stirring it well to coat it in the chicken and onion mixture. Allow it to cook for about 1-2 minutes, letting the rice absorb some flavors.

          Add Broth and Veggies: Carefully pour in the chicken broth and gently mix in the frozen peas and carrots. It's essential to bring the mixture to a gentle simmer, ensuring all the ingredients are evenly distributed.

            Bake: Lower the heat to a gentle simmer, then cover the skillet with a lid or aluminum foil. Transfer it to your preheated oven and bake for approximately 25-30 minutes. The dish is ready when the rice is tender and has absorbed most of the liquid.

              Rest and Fluff: Once done, remove the skillet from the oven and allow it to rest for 5-10 minutes while still covered. This resting period allows for the final absorption of steam. Before serving, use a fork to fluff the rice gently, creating a light and airy texture.

                Garnish and Serve: Finish your dish with a sprinkle of freshly chopped parsley on top for a bright pop of color and freshness. Serve the chicken and rice hot, directly from the skillet for a delightful family-style meal.

                  Prep Time, Total Time, Servings: 15 minutes | 40 minutes | 4 servings.