Baked Rice with Vegetables and Chicken is a wholesome, all-in-one dish that combines tender chicken, fluffy rice, and colorful vegetables in a flavorful oven-baked casserole. This fuss-free meal is perfect for busy weeknights or casual family dinners. With minimal hands-on cooking and tons of comforting flavor, it’s a satisfying recipe that pleases everyone at the table.
Why You’ll Love This Recipe
- One-pan meal with easy prep and cleanup
- Balanced with protein, grains, and veggies
- Juicy, oven-baked chicken with seasoned rice
- Customizable with your favorite vegetables
- Great for meal prep and leftovers
- Bakes entirely in the oven—no stovetop needed
- Comforting, family-friendly dish
- Can be scaled up for a crowd
- Budget-friendly and made with pantry staples
- Freezer-friendly for make-ahead meals
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Bone-in or boneless chicken thighs or drumsticks
- Long grain white rice or basmati rice
- Chicken broth
- Onion (diced)
- Garlic (minced)
- Carrots (diced)
- Bell peppers (chopped)
- Peas or green beans (optional)
- Olive oil
- Salt and black pepper
- Paprika
- Italian seasoning or dried thyme
- Fresh parsley (for garnish)
directions
- Preheat oven to 375°F (190°C). Grease a large baking dish or casserole pan.
- Season the chicken with salt, pepper, paprika, and Italian seasoning. Set aside.
- Sauté the vegetables (optional): For extra flavor, quickly sauté onion, garlic, carrots, and bell peppers in a bit of olive oil until softened.
- Assemble: In the baking dish, combine uncooked rice, sautéed vegetables (or raw, if skipping the sauté), and chicken broth. Stir to distribute evenly.
- Nestle the chicken pieces into the rice mixture. Cover tightly with foil.
- Bake for 5060 minutes, or until the rice is tender and chicken is fully cooked (internal temp 165°F/74°C).
- Uncover and broil for 35 minutes for a golden top, if desired.
- Let rest for 510 minutes, then garnish with chopped parsley before serving.
Servings and timing
- Servings: 46
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
Variations
- Spicy: Add red pepper flakes or cayenne pepper for heat
- Cheesy top: Sprinkle shredded cheese during the last 10 minutes of baking
- Mediterranean-style: Add olives, zucchini, and oregano
- Curry version: Swap Italian seasoning with curry powder and stir in coconut milk
- Vegetarian: Omit chicken and add chickpeas or tofu
- Brown rice: Use brown rice, but increase broth and baking time by 1520 minutes
storage/reheating
- Refrigerator: Store in an airtight container for up to 4 days
- Freezer: Cool completely and freeze in airtight containers for up to 2 months
- Reheating: Microwave individual portions or reheat covered in the oven at 325°F (165°C) until warmed through. Add a splash of broth if needed to keep moist
FAQs
Can I use chicken breasts instead of thighs?
Yes, boneless breasts work well—just reduce bake time slightly to avoid drying out.
Can I use pre-cooked rice?
This recipe is designed for uncooked rice. Pre-cooked rice may overcook and become mushy.
Do I need to cover the dish while baking?
Yes, covering with foil ensures the rice cooks evenly and stays moist.
Can I skip sautéing the vegetables?
Yes, the vegetables will soften in the oven, but sautéing adds extra flavor.
How do I know the chicken is done?
Use a meat thermometer—chicken should reach 165°F (74°C) internally.
Can I make this dish ahead?
Yes, assemble everything in advance and refrigerate. Bake just before serving.
What vegetables work best?
Carrots, bell peppers, peas, green beans, corn, or even mushrooms are great options.
What kind of rice is best?
Long grain white or basmati rice works best for fluffy texture and even cooking.
Can I use frozen vegetables?
Yes, add them directly to the dish—no need to thaw beforehand.
How do I prevent soggy rice?
Measure the liquid accurately and ensure the dish is tightly covered during baking.
Conclusion
Baked Rice with Vegetables and Chicken is a cozy, no-fuss recipe that brings delicious comfort and nutrition to your table in a single pan. It’s versatile, family-friendly, and ideal for busy evenings when you want a complete meal with minimal effort. Once you try it, it’s bound to become a weekly favorite.
Description
This Baked Rice with Vegetables and Chicken is a complete meal in one pan. Juicy chicken pieces, seasoned rice, and mixed vegetables are baked together until perfectly tender and golden. It’s cozy, filling, and incredibly easy to make with minimal cleanup.
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4 bone-in, skin-on chicken thighs (or boneless thighs or breasts)
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1 1/2 cups long grain white rice, rinsed
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3 cups chicken broth (low sodium)
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1 cup mixed vegetables (frozen or fresh peas, carrots, corn, green beans)
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1 small onion, chopped
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2 garlic cloves, minced
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2 tablespoons olive oil
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1 teaspoon paprika
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1 teaspoon dried thyme
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1/2 teaspoon dried oregano
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Salt and pepper, to taste
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Optional: fresh parsley, for garnish
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Optional: lemon wedges, for serving
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Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
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Sauté aromatics (optional but recommended):
In a skillet, heat 1 tablespoon olive oil and sauté the onion and garlic for 23 minutes until softened. Add to the baking dish. -
Assemble in baking dish:
Add the rice, chicken broth, and mixed vegetables to the baking dish. Stir to combine. Season with a bit of salt and pepper. -
Season the chicken:
Rub chicken thighs with remaining olive oil, paprika, thyme, oregano, salt, and pepper. Place the seasoned chicken skin-side up on top of the rice mixture. -
Cover tightly with foil and bake for 40 minutes.
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Remove foil and bake uncovered for another 1520 minutes, or until chicken is fully cooked (internal temp 165°F/75°C) and rice is tender.
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Rest and serve:
Let sit for 510 minutes before serving. Garnish with parsley and serve with lemon wedges if desired.
Notes
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For boneless chicken breasts, reduce total baking time by 1015 minutes.
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Add extra veggies like bell peppers or zucchini for more color and flavor.
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Use basmati or jasmine rice for extra fragrance.
