One Pan Chicken And Rice Bake – Easy 30-Min Dinner

This One Pan Chicken and Rice Bake is the perfect weeknight dinner. Everything cooks together in one dish, making cleanup simple while infusing the rice with all the savory juices from the chicken. This hearty, satisfying casserole is loaded with flavor and requires minimal prep.

Whether you’re cooking for your family or meal prepping for the week, this baked rice dish is a dependable go-to. Packed with protein, creamy texture, and cozy spices, it’s everything you want in a comforting chicken dinner.

Plus, it works with pantry staples and even frozen or leftover chicken. Let’s dive into what makes this dish a keeper.

Why You’ll Love This One Pan Chicken and Rice Bake

• It’s a one-dish meal that saves on dishes and time.
• Juicy chicken infuses every bite of rice with flavor as it bakes.
• No fancy ingredients required, most items are pantry staples.
• Ideal for using up precooked or frozen diced chicken.
• Flexible recipe that works with different veggies and rice types.

This recipe is also a great alternative if you’re tired of bland dinner recipes. The gentle seasoning, garlic-forward profile, and steamy baked rice create a meal that’s cozy, filling, and far from boring. It’s perfect for anyone looking for recipes for cooked chicken or a no-fuss baked rice casserole recipe.

One Pan Chicken and Rice Bake Ingredients

Gather fresh, colorful ingredients to create a dish that looks as good as it tastes. Here’s what you’ll need:

• 1 pound boneless, skinless chicken breasts or thighs – sliced evenly
• 1 cup long-grain white rice – rinsed thoroughly
• 1 medium yellow onion – diced fine
• 2 cloves garlic – minced
• 1 teaspoon paprika – for mild warmth
• 1 teaspoon Italian seasoning – adds herby depth
• 2 ¼ cups low-sodium chicken broth – keeps the rice fluffy and flavorful
• ½ teaspoon salt – adjust to taste
• ¼ teaspoon black pepper – freshly ground if possible
• 1 tablespoon olive oil – sautéing base
• 1 cup frozen peas or mixed vegetables – optional but colorful
• ½ cup shredded cheddar or mozzarella – optional melty finish
• Fresh parsley – for garnish

For a richer twist, you can mix in 2 tablespoons of sour cream before baking. This makes it creamy and similar to our Sour Cream Chicken Enchilada Recipe.

How to Make One Pan Chicken and Rice Bake

This method delivers tender chicken and fluffy rice in one baking dish. Follow these steps for foolproof results:

1. Preheat your oven to 375°F. Lightly grease a large baking dish (9×13 inches).
2. In a skillet, heat olive oil over medium heat. Sauté the onions for 2 to 3 minutes, then add garlic and cook another minute.
3. Transfer the onion-garlic mixture to the baking dish. Add uncooked rice, chicken broth, paprika, Italian seasoning, salt, pepper, and stir to combine.
4. Nestle the raw chicken into the rice mixture evenly. If using frozen diced chicken, make sure it’s thawed and patted dry.
5. Cover tightly with foil and bake for 40 to 45 minutes. Remove foil, add cheese if using, then bake uncovered for another 5 to 10 minutes.
6. Let rest for 10 minutes before serving. Sprinkle with fresh parsley.

This technique is easy to adapt and inspired by the creamy finish of our White Chicken Enchiladas , just without the tortillas.

Serving Suggestions for One Pan Chicken and Rice Bake

This hearty dish is complete on its own, but you can elevate the meal with these pairing ideas:

• Serve with a crisp side salad tossed in lemon vinaigrette.
• Add roasted carrots or green beans for extra vegetables.
• A dollop of Greek yogurt or sour cream adds a creamy, tangy finish.
• For spice lovers, drizzle with sriracha or chili oil.
• Round out the meal with a crusty piece of bread to scoop up every grain.

If you’re planning meals for the week, this bake also pairs beautifully with a light soup like our Chicken Poblano Soup.

Baked Rice Casserole Recipes – Variations & Customizations

Want to personalize your one pan chicken and rice casserole? Here are some easy ways to modify it:

• Swap the chicken: Use shredded rotisserie chicken, leftover grilled chicken, or frozen diced chicken (thawed).
• Add vegetables: Stir in bell peppers, mushrooms, or spinach for extra color and nutrition.
• Use different rice: Try brown rice (add 10–15 more minutes bake time) or jasmine for aroma.
• Go dairy-free: Skip the cheese and use plant-based broth for a lighter option.
• Spice it up: Add a pinch of cayenne or a diced jalapeño if you like heat.

These tips make it a great choice for those searching for recipes with precooked chicken or a simple base for other flavors.

How to Store and Reheat Chicken and Rice Bake

Refrigerate leftovers in an airtight container for up to 4 days. To reheat:

• Microwave: Heat individual portions for 1 to 2 minutes, adding a splash of broth or water to keep moisture.
• Oven: Cover with foil and warm at 325°F for 15 to 20 minutes.
• Freezer: Freeze in portions for up to 2 months. Thaw overnight in the fridge before reheating.

Rice reheats best when you cover it during warming, which traps steam and keeps it soft.

Chicken and Rice Casserole Pro Tips

Cooking a chicken and rice casserole sounds easy, but here’s how to make it even better:

• Always rinse your rice to remove excess starch. This prevents sticky or gummy textures.
• Use warm broth before pouring it into the dish to kickstart the cooking process.
• Cover tightly with foil so steam stays inside. This is the key to perfectly cooked rice.
• Don’t overbake: If using precooked or shredded chicken, add it in the last 20 minutes to avoid dryness.
• Let it rest for 10 minutes before serving so the rice absorbs any excess liquid.

These techniques ensure your chicken and rice bake comes out juicy, fluffy, and packed with flavor.

Common Mistakes in One Pan Chicken and Rice Casseroles

Avoid these common errors when preparing baked chicken and rice recipes:

• Using the wrong rice: Avoid quick-cook or instant rice, which gets mushy when baked.
• Skipping the foil: Not covering the dish traps no steam, resulting in undercooked or dry rice.
• Overloading with liquid: Too much broth makes the rice soggy. Stick to the ratio of 2¼ cups per cup of rice.
• Adding raw vegetables late: Hard veggies like carrots won’t cook through if added halfway. Add them early.
• Not seasoning enough: Underseasoning is a common reason this recipe becomes a bland dinner. Season each step.

Avoiding these mistakes helps ensure your dish becomes one of your best ever chicken casseroles.

Recipes with Precooked Chicken – Conclusion

This One Pan Chicken and Rice Bake is a versatile, family-friendly meal that delivers flavor and comfort without the cleanup. It’s ideal for busy weeknights, meal prepping, or turning leftover chicken into something special. Try it once, and it’s bound to become a repeat favorite in your kitchen.

Frequently Asked Questions

Can I use frozen chicken in a rice casserole?

Yes, but thaw the chicken completely and pat it dry before baking. Using frozen meat directly can result in uneven cooking and excess moisture.

What’s the best rice to use in baked casseroles?

Long grain white rice works best for its consistent texture and moisture absorption. Avoid minute rice or short grain types, which can become too soft.

Can I make this with precooked chicken?

Absolutely. Just reduce the baking time to 30 minutes covered, and stir the chicken into the rice mixture at the start or halfway through.

How do I keep the rice from drying out in the oven?

Tightly cover the dish with foil, use the proper amount of broth, and avoid overbaking. Let the dish rest before uncovering so steam finishes cooking the rice.

What veggies go well in a chicken and rice bake?

Try peas, carrots, bell peppers, mushrooms, spinach, or zucchini. Cut veggies small so they cook at the same rate as the rice and chicken.

One Pan Chicken And Rice Bake – Easy 30-Min Dinner

Author: Ellie Courses: Dinner