One-Pan Chicken and Rice Bake

By AislePrompt Editorial · Published 2026-03-28 · Updated 2026-03-28

A no-fuss, single-pan dish with tender chicken, fluffy rice, and sautéed veggies. Easy to make and clean up. This chicken recipe, ready in about 60 minutes, pairs chicken breast, long-grain rice, bell peppers for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 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.

Ingredients

• 400g chicken breast
• 200g long-grain rice
• 2 bell peppers
• 1 onion
• 3 tbsp olive oil
• 2 cloves garlic
• 1 tsp thyme
• 1 tsp salt

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Instructions

1. Step 1: Preheat oven to 180°C (350°F). Dice 2 bell peppers and 1 onion into 1/2-inch cubes. Heat 3 tbsp olive oil in an oven-safe skillet over medium heat.
2. Step 2: Add diced vegetables and 2 minced garlic cloves. Sauté for 5 minutes until softened. Add 400g chicken breast (cut into chunks), 1 tsp thyme, and 1 tsp salt. Cook for 5 minutes until chicken is browned.
3. Step 3: Stir in 200g uncooked rice, mixing well. Pour in 500ml water (or broth) and stir until rice is coated. Bring to a boil, then transfer to oven.
4. Step 4: Bake for 25-30 minutes until rice is tender and liquid is absorbed. Let rest 5 minutes before serving.