One-Pot Baked Chicken and Rice: A Comforting Classic


  • 1 tbsp unsalted butter
  • 1 small yellow onion (diced)
  • 3 garlic cloves (minced)
  • 1.5 cups long-grain brown rice (rinsed and drained)
  • 3 cups low-sodium chicken broth or water

  • 2 tsp kosher salt (divided)
  • 2 lbs bone-in chicken thighs and/or breasts (about 6 thighs)
  • 1 tsp paprika (smoked or sweet)
  • 1 tsp dried oregano
  • 1/2 tsp garlic powder

  • 1 (10-ounce) bag frozen peas and carrots (or mixed frozen veggies)
  • Chopped fresh parsley for serving


  1. Preheat oven to 350°F.
  2. Melt butter in a large cast-iron skillet or Dutch oven.
  3. Add onions and cook until softened (about 5 minutes).
  4. Add rice, garlic, and 1.5 tsp salt. Toast for 5 minutes.
  5. Add broth and bring to a simmer. Turn off heat.
  6. In a bowl, combine paprika, oregano, garlic powder, and remaining 1/2 tsp salt. Toss chicken in the mixture.
  7. Arrange chicken on top of the rice.
  8. Cover and bake for 40 minutes.
  9. Remove lid and bake for 15-20 minutes more, or until liquid is absorbed and rice is tender.
  10. Scatter frozen peas and carrots over the chicken and rice. Cover and rest for 5-10 minutes.
  11. Stir in peas and carrots, sprinkle with parsley, and serve.

Recipe Variations:

  • Creamy: Stir in Greek yogurt or sour cream after baking.

  • Lemon: Add a squeeze of lemon juice for brightness.
  • Cheesy: Top with grated Parmesan cheese.
  • Broccoli:
    Swap peas and carrots for frozen broccoli florets.

Serving Suggestions:

  • Salad
  • Roasted vegetables
  • Dinner rolls


  • Use fresh herbs if desired.

  • Make sure your pan is oven-safe.
  • Don’t use quick-cooking rice.
  • Store leftovers in an airtight container for up to 4 days.


Hi! I’m Debbi!

I am no chef, I am just a mom who loves to eat good food. I enjoy making healthy, low calorie meals without compromising taste. It’s not all healthy here but I do try!


You’ll also love