Life has become fast-paced, and finding time to cook a tasty, homemade meal can be tough. One-pan meals are the solution for the busy cook —they’re simple, convenient, and perfect for busy schedules. This one-pan baked chicken and rice casserole is the perfect example. It’s easy to make but comes out incredibly delicious. When I made it, my husband was shocked at how good it tasted! This recipe will become a favorite in your kitchen, giving you a quick and satisfying dinner option any night of the week.
Making the baked chicken and rice casserole recipe
You only need a handful of ingredients. I’m all for simplicity and easy meal ideas, so needless to say – I enjoyed this meal.
Extra Virgin Olive Oil: This brings a rich flavor to the dish and helps with browning the chicken.
Chicken Breasts: Boneless and skinless for convenience. They become tender and juicy when baked with the rice.
Red/Yellow Onion: Adds a sweet and savory flavor to the dish, balancing out the richness of the chicken and rice.
Brown Rice: Provides a nutty flavor and chewy texture. (Note: White rice works just as well!)
Chicken Broth or Chicken Stock: Adds depth of flavor and moisture to the dish, enhancing the overall taste. (Note: Chicken stock can be used too.)
Sea Salt and Black Pepper: Season to taste for added flavor.
Don’t forget to grab a good casserole dish with an oven-proof lid before starting!
DOWAN Baking Dish With Lid, Ceramic Casseroles dish with lids, Lasagna Pan Deep, 1.6 Quarts Rectangular Bakeware With Handle Oven Safe for Cooking, Dinner, Home Gift, 8 x 8 Inches, Green
MALACASA Small Casserole Dish for Oven, 14 OZ Ceramic Mini Cocotte Set with Lid and Handle, White Ramekins Cocotte for Lasagna, Soufflé, and Soup, Microwave & Dishwasher Safe, Series BAKE.BAKE
Easy Baked Chicken & Rice Casserole
Ingredients
- 2 tbsp extra virgin olive oil
- 4 boneless and skinless chicken breasts
- 1/2 onion red or yellow
- 1 cup brown rice or white rice
- 3 cups chicken stock (or broth)
Instructions
- Preheat the oven to 350°F and grease a 9x13-inch baking dish with 1 tablespoon of olive oil. Set aside.
- Heat the remaining olive oil in a large frying pan over medium heat. Add the chicken breasts and season with salt and black pepper, if desired. Cook until golden brown, about 3-4 minutes per side.
- Sauté the onion and toast the rice in the skillet used for the chicken. Transfer the onion and rice to the prepared baking dish. Season with salt and black pepper, if desired, and stir to combine.
- Deglaze the pan with some of the chicken broth, scraping up any brown bits from the bottom. Pour this liquid along with the remaining chicken broth over the rice mixture in the baking dish. Arrange the seared chicken breasts on top.
- Cover tightly with aluminum foil and bake for 40 minutes. Uncover and bake for another 15-20 minutes, or until the rice is cooked through.
- Remove from the oven and let cool for 5 minutes before fluffing the rice with a fork. Serve immediately and enjoy
After removing the casserole from the oven, let it cool off for 5 minutes. Gently fluff the rice with a fork to mix it thoroughly with the juices. Feel free to garnish, for a burst of flavor and visual appeal. The last time we ate this meal, we ate it as it is, but you can serve with green steamed veggies for a healthy and colorful touch. For the spring or summer months, a crisp green salad would pair well with the dish.
Storing leftovers of the chicken and rice casserole
the dish freezes very well. Transfer your cooled down leftover to an airtight container and freeze for up to 3 days.
I hope you will find this chicken and rice casserole as delicious and time saving as we did. Yes, it will take about an hour to be ready, but that is an hour you can spend relaxing or doing something else..
Happy cooking!