Some evenings, the day slips away faster than you expect, and suddenly, there’s that familiar hunger creeping in. You want something that feels like a hug on a plate, but without the fuss of juggling multiple pots and pans. This Chicken Breast and Rice Bake is exactly that kind of meal — straightforward, cozy, and kind of forgiving if you get distracted halfway through.
I remember the first time I made this dish. I was halfway through chopping vegetables when my phone buzzed with a message that I couldn’t quite ignore. I lost track of time for a moment, and when I looked back at the kitchen, I realized I’d overthought the whole thing — the chicken was still perfectly juicy, and the rice, tender and flavorful. That little distraction reminded me: sometimes, the best meals don’t need perfect timing, just a bit of patience.
- One-pan simplicity means less cleanup — and that’s a win on any weeknight.
- It’s comforting without being heavy, a balance that’s surprisingly hard to find.
- Vegetables blend into the rice, adding color and subtle sweetness; not everyone’s favorite, but it grows on you.
- The flavors are gentle, which means it’s flexible if you want to sneak in extra spices or swap veggies.
- It’s simple — and that’s kind of the point. No fancy techniques, just honest home cooking.
Even if you’re not the most confident in the kitchen, this meal feels doable. It’s not picky about precise measurements or timing, so you can let it do its thing in the oven while you unwind or catch up on emails.
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Chicken Breast and Rice Bake
- Total Time: 1 hour
- Yield: 4 1x
Description
A comforting and easy one-pan meal featuring tender chicken breasts baked with flavorful rice and vegetables.
Ingredients
4 boneless, skinless chicken breasts
1 cup long-grain white rice
2 cups chicken broth
1 medium onion, finely chopped
2 cloves garlic, minced
1 medium carrot, diced
1 cup frozen peas
2 tablespoons olive oil
1 teaspoon dried thyme
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
Preheat the oven to 375°F (190°C).
In a large oven-safe baking dish, combine the rice, chicken broth, chopped onion, minced garlic, diced carrot, and frozen peas. Stir to mix evenly.
Drizzle 1 tablespoon of olive oil over the rice mixture and sprinkle with dried thyme, salt, and black pepper. Stir gently to distribute the seasonings.
Place the chicken breasts on top of the rice mixture in a single layer.
Brush the chicken breasts with the remaining 1 tablespoon of olive oil and sprinkle paprika evenly over them.
Cover the baking dish tightly with aluminum foil.
Bake in the preheated oven for 40 minutes.
Remove the foil and bake uncovered for an additional 5 minutes, or until the chicken is cooked through and the rice is tender.
Remove from the oven and let rest for 5 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
For equipment, you just need a decent oven-proof baking dish — nothing special. I usually serve this straight from the dish, letting everyone scoop out their portions, which feels casual and inviting. Sometimes, I swap peas for green beans or add a handful of chopped mushrooms when I have them on hand, though I haven’t tested all combinations thoroughly. A squeeze of fresh lemon over the top adds a nice brightness if you’re feeling fancy.
FAQ
Can I use brown rice instead? I haven’t tried it myself, but it might need longer cooking time and extra liquid.
Is it okay to use frozen chicken breasts? Yes, just make sure to thaw them first for even cooking.
What if I don’t have chicken broth? Water works in a pinch, though broth adds more flavor.
Sometimes simple meals like this become staples, not because they’re flashy, but because they quietly make life easier. If you’re scrolling for something that feels like a small win on a busy day, this might be it. Give it a try, save it for later, or just imagine the smell of baked chicken and rice filling your kitchen tonight.