Chicken and Rice Skillet Bake Simple One-Pan Meal
Looking for a meal that’s both quick and delicious? Try my Chicken and Rice Skillet Bake! This simple one-pan dish combines tender chicken, fluffy rice, and fragrant spices. It’s perfect for busy weeknights and a hit with the whole family. In this post, I’ll walk you through each step, share cooking tips, and even suggest fun variations. Let’s get cooking!
Ingredients
Complete Ingredients List
– Chicken ingredients
– 2 cups boneless, skinless chicken thighs, diced
– Rice and broth components
– 1 cup long-grain rice
– 2 cups low-sodium chicken broth
– Aromatics and seasoning details
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 cup frozen peas and carrots
– 1 tablespoon olive oil
– 1 teaspoon dried thyme
– 1 teaspoon paprika
– Salt and pepper to taste
– Fresh parsley, chopped (for garnish)
This Chicken and Rice Skillet Bake uses simple, fresh ingredients. The chicken thighs give it a rich flavor. Long-grain rice absorbs the broth well, creating a tasty dish. The onion and garlic add depth. Peas and carrots bring color and nutrition. Thyme and paprika enhance the overall taste. Olive oil helps in browning the chicken nicely.
For a complete cooking experience, check out the Full Recipe.
Step-by-Step Instructions
Preparation Steps
1. Preheat the oven: Set your oven to 375°F (190°C). This makes sure it’s hot and ready for baking.
2. Sauté chicken: In a large oven-safe skillet, heat 1 tablespoon of olive oil over medium heat. Add 2 cups of diced chicken thighs. Season with salt, pepper, 1 teaspoon of dried thyme, and 1 teaspoon of paprika. Cook the chicken for 5-7 minutes until it turns golden brown.
3. Add aromatics: Next, stir in 1 medium diced onion and 2 minced garlic cloves. Cook for another 2-3 minutes until the onion softens and smells good.
4. Incorporate rice: Add 1 cup of long-grain rice to the skillet. Stir it for 1-2 minutes to mix it well with the chicken and onion.
5. Add broth and veggies: Pour in 2 cups of low-sodium chicken broth and mix in 1 cup of frozen peas and carrots. Let this mixture simmer gently.
Baking Process
1. Cover and transfer to the oven: Lower the heat to low. Cover the skillet with a lid or aluminum foil. Carefully move it to the preheated oven.
2. Baking time and temperature: Bake for 25-30 minutes. The rice should be fully cooked and the liquid mostly absorbed.
Final Steps
1. Rest and fluff: Once done, take the skillet out of the oven. Let it rest, covered, for 5-10 minutes. This helps the rice finish cooking. Fluff the rice gently with a fork.
2. Garnish and serve: Sprinkle chopped fresh parsley on top to add color and a fresh taste. Serve hot from the skillet, and enjoy this delicious meal. For the full recipe, check out the complete instructions.
Tips & Tricks
Cooking Tips
To ensure the perfect rice texture, rinse your rice before cooking. This removes excess starch and helps prevent it from becoming sticky. Use a 2:1 ratio of broth to rice for fluffy grains. Adjusting seasoning levels is key for flavor. Start with salt and pepper. Taste as you go, and add more spices if needed. You can always add more, but you can’t take it out.
Equipment Recommendations
For this recipe, a heavy-bottomed skillet works best. A cast-iron skillet retains heat well and gives nice browning. Make sure it is oven-safe for best results. Use a sharp knife for chopping ingredients quickly. A sturdy cutting board also helps with safe food prep. An instant-read thermometer can help you ensure your chicken is cooked properly.
Serving Suggestions
Serve this dish with a simple green salad. A light vinaigrette pairs nicely with the rich flavors of the chicken and rice. If you enjoy wine, a chilled white like Sauvignon Blanc is a great choice. For something non-alcoholic, try sparkling water with a slice of lemon. This adds a refreshing touch to your meal. For the full recipe, check the previous section.
Variations
Ingredient Substitutions
You can change the protein in this dish for variety. Instead of chicken, try turkey or tofu. Turkey gives a similar taste but is leaner. For a plant-based option, tofu works well and soaks up flavors. Just make sure to press the tofu to remove excess moisture.
You can also switch up the vegetables. Instead of peas and carrots, use bell peppers, broccoli, or zucchini. Fresh veggies add color and nutrients. Just be sure to chop them into small pieces for even cooking.
Flavor Enhancements
To boost flavors, add spices or herbs. Try cumin or oregano for a warm taste. You can also add a pinch of cayenne for some heat. Fresh herbs like basil or cilantro add brightness, too. Add them right before serving for the best flavor.
Sauce variations can change the whole dish. A splash of soy sauce or teriyaki sauce adds depth. For a creamy touch, stir in a bit of sour cream or cream cheese before baking. These small changes make the meal exciting and new.
Feel free to explore these variations to make the dish your own. For the full recipe, check out the detailed instructions.
Storage Info
Refrigeration Guidelines
To store leftovers, let the dish cool down first. Place the chicken and rice in an airtight container. Make sure to cover it well. Store it in the fridge for up to three days. When you are ready to eat, reheat it on the stove or in the microwave.
Freezing Instructions
You can freeze the chicken and rice for later use. After the dish cools, scoop portions into freezer-safe bags or containers. Squeeze out as much air as you can to prevent freezer burn. Label the bags with the date. It can last up to three months in the freezer. To reheat, thaw it overnight in the fridge. Warm it up in a pan or microwave until hot.
Shelf Life and Tips
For best taste and safety, eat the dish within three days if stored in the fridge. Frozen meals are best used within three months. Always check for signs of spoilage before eating. If it smells off or looks strange, throw it away. Keeping your food fresh ensures you enjoy every bite!
FAQs
Common Preparation Questions
Can I use brown rice instead of white rice?
Yes, you can use brown rice. Just remember, brown rice takes longer to cook. You might need more broth and a longer baking time. I suggest cooking it for about 45-50 minutes instead of 25-30 minutes.
How can I make this recipe gluten-free?
To make this dish gluten-free, use gluten-free chicken broth. Check the rice brand to ensure it is gluten-free too. Most long-grain rice is safe, but it is good to double-check.
Cooking Method Inquiries
Can I cook this on the stovetop instead?
Yes, you can cook this on the stovetop. After sautéing the chicken and veggies, add the rice and broth. Bring it to a boil, then lower the heat. Cover and let it simmer until the rice is tender, about 20-25 minutes.
Nutritional Information
This dish is rich in protein and fiber. The chicken provides lean protein. The rice gives you energy, and the peas add vitamins. One serving has about 400 calories. It is a balanced meal with carbs, protein, and veggies. Enjoy it as a healthy family dinner!
This blog covered how to make a delicious chicken and rice dish. We explored ingredients, cooking steps, and helpful tips. You learned about variations and how to store leftovers. Remember, perfect rice starts with proper technique and seasoning adjustments. Feel free to swap in different proteins or veggies. This recipe is versatile, so get creative! Keep your meals fresh and safe with smart storage practices. Enjoy your cooking!
![- 2 cups cooked chicken, shredded - 2 cups enchilada sauce (homemade or canned) - 1 can black beans, drained and rinsed - 1 cup corn kernels (fresh, frozen, or canned) - 1 red bell pepper, diced - 1 cup chopped onions - 2 cups shredded cheddar cheese - 8 corn tortillas, cut into strips - 1 teaspoon cumin - 1 teaspoon chili powder - ½ teaspoon garlic powder - Salt and pepper to taste - Fresh cilantro for garnish - Sour cream (optional) for serving You can swap chicken for other proteins. Turkey works well too. If you prefer plant-based options, try tofu or beans. For the enchilada sauce, you can use low-sodium canned sauce. Homemade sauce is another great choice. Just mix tomatoes, spices, and broth. If you follow a gluten-free diet, use corn tortillas. They add a nice crunch. For a vegetarian version, skip the chicken. Add more beans or vegetables. This way, you keep all the flavor without meat. You can also use vegan cheese if you want a plant-based option. 1. Preheat the oven to 350°F (175°C). This step helps cook the casserole evenly. 2. Prepare your baking dish. Use a 9x13 inch dish, as it fits all the layers well. 3. Sauté the vegetables. In a large skillet, heat over medium. Add the chopped onions and diced bell pepper. Cook until soft, about 5 minutes. 4. Combine with chicken. Stir in the cooked chicken, black beans, corn, cumin, chili powder, garlic powder, salt, and pepper. Cook for 3-4 more minutes until heated through. 1. Start with enchilada sauce. Spread a thin layer at the bottom of your baking dish. 2. Add tortilla strips. Layer half of the strips over the sauce. This creates a solid base. 3. Add chicken mixture. Spoon half of the chicken mix on top of the tortillas. This ensures each bite is flavorful. 4. Sprinkle cheese. Add a cup of shredded cheddar cheese on top of the chicken mixture. The cheese melts beautifully in the oven. 5. Repeat the layers. Add more enchilada sauce, the rest of the tortilla strips, the remaining chicken mixture, and finish with the remaining cheese. Even distribution of flavors matters for a tasty casserole. 1. Cover the casserole. Use aluminum foil to cover the dish. This helps steam the ingredients while baking. 2. Bake for 25 minutes. This allows the flavors to meld and the cheese to start melting. 3. Uncover and bake again. Remove the foil and bake for an additional 10-15 minutes. You want the cheese to be bubbly and slightly golden. 4. Check for doneness. Look for a golden top and warm filling. Let it cool for a few minutes before cutting. Garnish with fresh cilantro for a lovely finish. For the complete recipe, check out the [Full Recipe]. To shred chicken well, use two forks. Hold one fork steady and pull the chicken apart with the other. This method gives you nice, even shreds. If you have a stand mixer, you can use it too. Just place the cooked chicken in the bowl and mix on low for a few seconds. When sautéing vegetables, heat the pan first. Add a splash of oil, then toss in the chopped onions and bell peppers. Stir them often until they are soft, about five minutes. This method brings out the sweet flavors and keeps the veggies bright. Boost flavor with garnishes. Fresh cilantro adds a fresh taste. A dollop of sour cream gives a nice creamy touch. You can also add sliced jalapeños for some heat. Pair chicken enchilada casserole with sides like rice, beans, or a simple salad. These add color and balance to the meal. You can serve tortilla chips for a fun crunch. To reheat leftovers, use the oven for the best results. Preheat it to 350°F (175°C). Place the casserole in a baking dish, cover it with foil, and heat for about 20 minutes. If you're in a hurry, the microwave works too. Just heat in short bursts, stirring in between. This helps keep the texture nice. Avoid overheating, as it can dry out the dish. {{image_2}} You can easily change the flavor of your Chicken Enchilada Casserole. Add spices like jalapeños or cayenne for extra heat. These spices can bring a nice kick to the dish. If you love cheese, try using pepper jack or Monterey Jack. These cheeses melt well and add a creamy texture. You can also switch up the style of your casserole. For a vegetarian version, use black beans and your favorite veggies. This version is healthy and full of flavor. You can even try a green enchilada sauce instead of the red. This gives the dish a fresh twist that many enjoy. If you're on a keto diet, you can make some changes. Use cauliflower rice instead of tortillas. This keeps the carbs low. For vegan options, swap chicken for plant-based proteins like lentils or chickpeas. Both options work well and keep the dish hearty and filling. For the full recipe, check out the Cheesy Chicken Enchilada Casserole. To store your Chicken Enchilada Casserole, let it cool first. Then, place it in an airtight container. I recommend using glass or plastic containers with tight lids. This keeps the casserole fresh and prevents any spills in your fridge. If you want to freeze portions, cut the casserole into squares. Wrap each piece tightly in plastic wrap, then place them in a freezer bag. This method saves space and protects the flavors. When ready to eat, take a piece out and thaw it in the fridge overnight. Reheat in the oven at 350°F until warm. In the refrigerator, Chicken Enchilada Casserole lasts about 3 to 4 days. If you freeze it, it can last up to 3 months. Just remember to label your containers with the date. This helps you keep track of freshness. You can swap chicken for many tasty options. If you want a vegetarian dish, use black beans or lentils. For a vegan choice, try jackfruit or tofu. Shredded mushrooms can also add nice texture. If you prefer meat, turkey is a great substitute. You can also use shredded beef or pork for a different flavor. Yes, you can prepare the Chicken Enchilada Casserole in advance! Assemble it in the baking dish, cover it, and store it in the fridge for up to 24 hours. When you're ready, just bake it straight from the fridge. If you want to freeze it, wrap it well and store for up to three months. Thaw it overnight in the fridge before baking. To make a complete meal, pair your casserole with simple sides. A fresh green salad adds crunch. You can serve rice or quinoa for a hearty touch. Guacamole and tortilla chips are also fun options. For a cooling effect, try a dollop of sour cream on the side. Chicken Enchilada Casserole comes from Mexican cuisine. Enchiladas are rolled tortillas filled with meat and sauce. The casserole form makes it easier to serve. It blends flavors from different regions, showcasing spices and fresh ingredients. This dish brings families together at the table and is a favorite for gatherings. This blog post covered how to make a tasty Chicken Enchilada Casserole. We started with a list of ingredients, including different proteins and sauces. Next, we shared easy step-by-step instructions for preparation, layering, and baking. We explored tips for cooking and serving, as well as variations to suit dietary needs. Lastly, we discussed storage options and common questions. Enjoy making this dish your own. It's simple, flexible, and full of flavor!](http://dailydishly.com/wp-content/uploads/2025/07/9970a47c-7c3f-446c-bbbe-f15e5a47e982-768x768.webp)
![To make this dish, you need the right ingredients. Here’s what to gather: - 4 boneless, skinless chicken thighs - 1 cup teriyaki sauce (store-bought or homemade) - 1/2 fresh pineapple, sliced into rings - 2 tablespoons soy sauce - 1 tablespoon brown sugar - 1 teaspoon grated fresh ginger - 2 cloves garlic, minced - 1 tablespoon sesame oil - 1 tablespoon rice vinegar These ingredients create a great balance of flavors. The chicken thighs are juicy and soak up the teriyaki sauce well. Pineapple adds sweetness and a hint of tartness. You can make the dish even better with some simple garnishes. Consider adding: - 2 green onions, chopped (for garnish) - Sesame seeds (for garnish) These garnishes enhance the look and taste of your meal. The green onions add a fresh crunch, while sesame seeds give a nice texture. Choosing the right chicken and pineapple makes a big difference. Here are some tips: - Chicken: Look for thighs that are firm and have a nice pink color. They should not smell bad. Fresh chicken tastes much better when grilled. - Pineapple: Pick a pineapple that smells sweet at the base. The skin should be golden and slightly soft when you press it. This means it is ripe and ready to use. Using quality ingredients helps you create a dish that tastes great. For the complete preparation process, check the Full Recipe. Start by mixing the teriyaki sauce, soy sauce, brown sugar, ginger, garlic, sesame oil, and rice vinegar in a bowl. Whisk until everything blends well. Add the chicken thighs and coat them with the marinade. Cover the bowl and put it in the fridge for at least 30 minutes. For even more flavor, let it marinate for up to 2 hours. Next, you need to heat your grill. Set it to medium-high heat. If you use charcoal, wait until the coals glow red and are evenly heated. This helps get nice grill marks on the chicken and pineapple. While the grill heats, brush the pineapple rings with a bit of teriyaki sauce. Once the grill is hot, place the pineapple on it. Grill each side for 3-4 minutes, until you see nice marks and the pineapple caramelizes. Remove them when done. Now, take the marinated chicken and shake off extra sauce. Place the chicken on the grill. Cook it for 5-7 minutes on each side. The chicken should reach 165°F (75°C) and be nicely browned. Brush some marinade on the chicken during the last few minutes for added flavor. When the chicken is ready, remove it from the grill. Let it rest for a few minutes. To plate your dish, put a grilled pineapple ring on a plate. Top it with a piece of grilled chicken. Finally, add chopped green onions and sprinkle sesame seeds for a tasty finish. Enjoy your flavorful creation! For the complete recipe, check out the Full Recipe. Grilling is an art. To make your grilled pineapple teriyaki chicken shine, follow these tips: - Prepare Your Grill: Make sure your grill is clean. A good grill helps prevent sticking. - Heat Control: Preheat to medium-high heat. This helps cook the chicken evenly and prevents burning. - Use Oil: Lightly oil the grill grates to help your chicken and pineapple lift off easily. Marinating is key. Here’s how to get the most flavor: - Timing Matters: Marinate your chicken for at least 30 minutes. For deeper flavor, go up to 2 hours. - Use Fresh Ingredients: Fresh ginger and garlic boost flavor. They make your dish vibrant and aromatic. - Reserve Some Marinade: Set aside a bit of marinade before adding chicken. Brush it on during grilling for extra flavor. Grill marks make your dish look great. To achieve them: - Don’t Move the Chicken: Place the chicken on the grill and let it sit. Moving it too soon can ruin those marks. - Rotate the Chicken: After a few minutes, rotate the chicken 90 degrees. This creates a crosshatch pattern. - Check for Color: Look for a nice golden brown before flipping. This means you have good grill marks! For the complete recipe, check out the [Full Recipe]. {{image_2}} You can swap chicken for other meats. Try pork or shrimp for a tasty twist. Both cook nicely with teriyaki sauce. Just adjust the cooking time. Pork should reach 145°F (63°C) and shrimp cooks quickly, about 2-3 minutes per side. If you prefer plant-based meals, use tofu or tempeh. Both soak up the teriyaki sauce well. Cut them into cubes and marinate just like chicken. Grill until they are golden brown. You can also try seitan for a meat-like texture. Adding vegetables brightens up this dish. Grilled bell peppers, zucchini, or asparagus work great. Chop them into bite-sized pieces and toss them in the marinade. Grill alongside the chicken for a colorful plate. This not only adds flavor but also boosts nutrition. For a fun twist, grill corn on the cob for a sweet crunch. To store leftovers, let the grilled chicken and pineapple cool to room temperature. Place them in an airtight container. You can keep them in the fridge for up to three days. Make sure to separate the chicken from the pineapple if possible. This keeps the flavors fresh. For reheating, you can use the microwave or oven. If using a microwave, cover the dish to retain moisture. Heat on medium for about 2-3 minutes. If using an oven, preheat it to 350°F (175°C). Place the chicken and pineapple in an oven-safe dish. Heat for about 10-15 minutes until warm. Always check the temperature; it should reach 165°F (75°C) for safe eating. You can freeze grilled chicken and pineapple for later use. Wrap each piece tightly in plastic wrap. Then, place them in a freezer bag. This will help prevent freezer burn. They can last up to three months in the freezer. When ready to eat, thaw in the fridge overnight before reheating. Enjoy the same great taste! For the full recipe, check out the instructions above. Yes, you can use chicken breast. Thighs have more fat, making them juicier. Breasts may dry out faster, so watch the cooking time closely. Marinate the chicken for at least 30 minutes. For best taste, marinate for up to 2 hours. This helps the flavors soak in deeply. You can serve it with rice or quinoa. Steamed veggies and salad also pair well. Add some grilled corn for a summer twist. Yes, making teriyaki sauce is easy. Combine soy sauce, sugar, ginger, and garlic. Simmer it to thicken, and you have a tasty sauce. Check the internal temperature with a meat thermometer. It should reach 165°F (75°C). The chicken should also be golden brown on the outside. Grilled pineapple teriyaki chicken is tasty and fun to make. You learned about key ingredients, including chicken and pineapple. I shared tips for grilling and storing leftovers. You can try different proteins or add veggies too. Cooking should be enjoyable. With these steps and ideas, you can create a great dish. Don't hesitate to experiment with flavors. Enjoy your cooking adventure and impress your friends!](http://dailydishly.com/wp-content/uploads/2025/06/0924d723-9b8a-4a49-9695-7d965ac302d4-768x768.webp)