Baked Chicken With Rice(Scaled For 4 Servings)
Juicy baked chicken breasts combined with flavorful rice, green peppers, and onions create a comforting, hearty dish perfect for family dinners and gatherings.
Ingredients
Instructions
- Cut chicken breasts in half and remove skin and fat.
- Season both sides of the chicken with salt, pepper, garlic powder, and onion powder.
- Pour a little oil into a large heavy skillet and brown the chicken slowly on both sides.
- Remove chicken from skillet and set aside.
- Add rice to the skillet and cook, stirring until rice is slightly brown.
- Add chicken bouillon, green peppers, and onions to the skillet.
- Mix well and transfer to a 3-quart casserole dish.
- Top with browned chicken.
- Cover and bake in a preheated 350°F oven for 1 hour or until chicken is very tender and rice has absorbed all the broth and is well cooked.
Tips & Substitutions
For added flavor, marinate the chicken in a mixture of lemon juice, garlic powder, and herbs before cooking. If you don’t have chicken bouillon, you can substitute with low-sodium chicken broth. To achieve a crispy texture, you can briefly broil the chicken after baking. Consider using jasmine or basmati rice for a different flavor profile.
Serving Suggestions
Serve this dish with a simple green salad or steamed vegetables for a balanced meal. It pairs beautifully with Barbecue Lemon Chicken Breast for a delightful dinner spread. For a heartier option, consider serving with crusty bread to soak up the flavorful broth.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in the oven at 350°F until warmed through, or microwave in short intervals, stirring occasionally to ensure even heating. Adding a splash of broth can help restore moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Baked Chicken With Rice(Scaled For 4 Servings) contains roughly 604 calories, with 32g protein, 97g carbohydrates, and 25g fat. It is an excellent source of vitamin A (333% of the Daily Value), dietary fiber (171% of the Daily Value), and iron (167% of the Daily Value). Note that it is relatively high in sodium, at 1962mg per serving (85% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use brown rice instead of white rice?
Yes, you can use brown rice, but be sure to adjust the cooking time and liquid. Brown rice typically requires more liquid and a longer cooking time, about 1.5 hours. You may need to add more chicken bouillon to ensure the rice cooks properly.
What can I use instead of chicken breasts?
You can substitute chicken thighs for a juicier option. Bone-in, skin-on thighs will add more flavor, but be sure to adjust the cooking time as they may take longer to cook through.
Can I make this dish in advance?
Absolutely! You can prepare the dish a day ahead, cover it, and refrigerate until you’re ready to bake. Just allow it to come to room temperature before baking, or add a few extra minutes to the cooking time if baking straight from the fridge.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).