Diversity-Driven Chicken & Rice Bake

By AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A comforting one-pan meal featuring tender chicken thighs with a colorful medley of bell peppers and onions. This American-inspired one-pot recipe, ready in about 55 minutes, pairs chicken thighs, olive oil, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 580 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 40 min Serves 4 American cuisine 580 cal/serving

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Ingredients

1 lb chicken thighs
2 tbsp olive oil
1 medium, diced yellow onion
1, diced red bell pepper
1, diced green bell pepper
1 cup chicken broth
1 cup long-grain rice
1 tsp dried thyme
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper

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Instructions

Step 1: Preheat oven to 375°F (190°C). Pat 1 lb chicken thighs dry and season with 1/2 tsp salt and 1/4 tsp black pepper.
Step 2: Heat 2 tbsp olive oil in a large ovenproof skillet over medium-high heat. Add chicken thighs skin-side down and cook for 5 minutes until golden brown. Flip and cook 3 more minutes.
Step 3: Push chicken to one side of skillet. Add 1 diced yellow onion, 1 diced red bell pepper, and 1 diced green bell pepper to the empty space. Sauté for 4 minutes until softened and slightly caramelized.
Step 4: Stir in 1 cup long-grain rice, 1 tsp dried thyme, 1/2 tsp garlic powder, and 1 cup chicken broth. Season with remaining 1/2 tsp salt.
Step 5: Return chicken to skillet, nestling it into the rice mixture. Cover tightly with foil and bake for 35 minutes until rice is tender and chicken reaches 165°F (74°C).