Description
Creamy Chicken and Veggie Rice Bake delivers comfort through simple, hearty ingredients blended with rich, cheesy goodness. Mediterranean-inspired flavors mingle in this one-pan wonder that promises warmth and satisfaction on your dinner table.
Ingredients
Scale
Protein:
- 1.5 pounds boneless, skinless chicken thighs
- ½ cup shredded cheddar cheese
Rice and Vegetables:
- ¾ cup uncooked long-grain white rice
- 3 cups frozen mixed vegetables (carrots, corn, peas, and green beans)
- 1 cup diced yellow onion (from 1 medium onion)
Liquids and Seasonings:
- 1 ¾ cups low-sodium chicken broth
- ½ cup whole or 2% milk
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 teaspoons kosher salt
- ¾ teaspoon freshly ground black pepper
- Cooking spray
- Hot sauce (for serving)
Instructions
- Preheat the oven to 375°F (190°C) and position the rack in the middle. Thoroughly grease an 11×7-inch (28×18 centimeters) baking dish with cooking spray to prevent sticking.
- In a large skillet, melt unsalted butter over medium heat. Add diced yellow onion and kosher salt, gently sautéing until the onion becomes translucent and softened, approximately 3 to 5 minutes.
- Evenly dust all-purpose flour over the sautéed onions, continuously stirring for one minute to create a smooth base. Slowly incorporate chicken broth and milk, whisking vigorously to eliminate any potential lumps. Introduce black pepper and simmer until the sauce thickens and becomes velvety, about 3 minutes.
- Transfer uncooked rice and frozen vegetables into the prepared baking dish. Carefully pour the thickened sauce over the mixture, stirring gently to ensure uniform distribution of ingredients.
- Season chicken thighs with remaining salt and black pepper. Gently nestle the seasoned chicken pieces into the rice and vegetable mixture, ensuring even coverage.
- Securely cover the baking dish with aluminum foil, creating a tight seal to trap moisture and steam.
- Bake the covered dish for 60 minutes, or until rice reaches desired tenderness and chicken internal temperature hits 160°F (71°C).
- Remove foil and sprinkle shredded cheddar cheese evenly across the surface. Return to the turned-off oven, allowing residual heat to melt the cheese for 2 to 4 minutes until perfectly golden and bubbling.
Notes
- Prep Shortcut: Use pre-cooked rotisserie chicken to slash cooking time and add instant flavor boost.
- Veggie Flexibility: Swap frozen mixed vegetables with fresh seasonal options or your favorite vegetable medley for personalized nutrition.
- Rice Selection: Long-grain white rice works best, but brown rice can be substituted with extended baking time to ensure proper tenderness.
- Cheese Variation: Experiment with different cheese types like monterey jack, pepper jack, or gruyere for unique flavor profiles.
- Make-Ahead Magic: Assemble the entire dish up to 24 hours in advance and refrigerate, then bake when ready for convenient meal planning.
- Leftover Love: Store covered in refrigerator for 3-4 days, reheating gently to maintain moisture and prevent rice from drying out.
- Prep Time: 20 minutes
- Cook Time: 1 hour 5 minutes
- Category: Dinner, Lunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 357 kcal
- Sugar: 3 g
- Sodium: 590 mg
- Fat: 16 g
- Saturated Fat: 7 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 26 g
- Cholesterol: 135 mg