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- 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. 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. 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. 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. 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. 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. 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. {{image_2}} 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. 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. 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. 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. 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! 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. 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. 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!

Chicken and Rice Skillet Bake

Get ready to impress with this delicious Savory Chicken & Herb Rice Skillet Bake! This easy recipe combines tender chicken thighs, fragrant herbs, and colorful veggies, all cooked in one skillet for a hassle-free meal. Perfect for busy weeknights, it's ready in just 40 minutes!
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Ingredients
  

2 cups boneless, skinless chicken thighs, diced

1 cup long-grain rice

2 cups low-sodium chicken broth

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)

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C).

    Sauté Chicken: In a large oven-safe skillet, heat the olive oil over medium heat. Add the diced chicken thighs, seasoning them with salt, pepper, thyme, and paprika. Sauté until browned on all sides, about 5-7 minutes.

      Add Aromatics: Stir in the diced onion and minced garlic. Continue cooking for another 2-3 minutes until the onion is translucent and fragrant.

        Incorporate Rice: Add the long-grain rice to the skillet, stirring to coat it with the chicken and onion mixture for about 1-2 minutes.

          Add Broth and Veggies: Pour in the chicken broth and mix in the frozen peas and carrots. Bring the mixture to a gentle simmer.

            Bake: Reduce the heat to low, cover the skillet with a lid or aluminum foil, and transfer it to the preheated oven. Bake for about 25-30 minutes, or until the rice is fully cooked and has absorbed most of the liquid.

              Rest and Fluff: Once baked, remove the skillet from the oven and let it rest, covered, for 5-10 minutes. Fluff the rice gently with a fork before serving.

                Garnish and Serve: Sprinkle freshly chopped parsley on top for a burst of color and freshness. Serve hot directly from the skillet.

                  Prep Time, Total Time, Servings: 15 minutes | 40 minutes | 4 servings