Easy Baked Chicken & Rice Casserole
This one-pan baked chicken and rice casserole is perfect for busy nights when you need a quick and delicious meal. With just a few simple ingredients—chicken breasts, red/yellow onion, brown rice, and chicken broth or stock—you can create a dish that's packed with flavor.
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