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One-Pan Baked Chicken and Rice

You might be thinking, “But I can just make my chicken and rice separately. That works fine.” You can. And it does. But here’s the thing — when you cook them together, it’s so much easier and the chicken flavors the rice with all of its juices, so it’s even tastier too. Any time you can save some steps making dinner and still have it taste delicious is a win. In other words, this One-Pan Baked Chicken and Rice is most definitely a win. The oven does all of the work for you and you end up with tender, flavorful rice and tasty juicy chicken all at once. Just throw in a sheet pan of veggies on the rack below it and dinner is done!

You might have seen a recipe or two that’s similar to this that relies on a condensed can of soup. In fact, we have a couple at 12 Tomatoes: No-Peek Pork Chops and Rice and 5-Ingredient No-Peek Chicken. Those are great options, but what I love about this one is that it’s a simple, easy-to-prepare meal but it’s more “from scratch.” You’re relying mostly on pantry ingredients here (and chicken of course) and the only ingredient that might come out of a can is chicken broth. But even better if you’re using homemade there too!

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