This Baked Rice with Chicken is an easy, flavourful, one-pan family dinner. Tender chicken, fluffy basmati rice, and a mix of colourful veggies come together in a savoury chicken broth, all baked to perfection in the oven. A sprinkle of fresh parsley, parmesan and a squeeze of lemon at the end makes for a fresh-tasting family meal. This easy chicken and rice bake is perfect for busy weeknight dinners and meal prep. The oven does most of the work, so there’s no need to pre-cook the rice — just sauté, mix, bake, and enjoy!
Kid-Friendly Baked Rice
Baked Rice with Chicken is a kid-friendly dinner full of flavour, veggies, grains and protein – a yummy, whole food dish. It’s great for toddler dinners – LJ loves it, as does our whole family.
I love that it’s made in one dish, making this an easier weeknight family dinner with less dishes to clean up. It’s also make-ahead friendly. Leftovers store and reheat really well, so it’s great for meal prep.
ADAPTIONS FOR BABY: Soft textures and savoury flavours make this baked rice recipe a great dinner for Baby Led Weaning (BLW). Just make sure the chicken and vegetable pieces are chopped appropriately for your bub. You can also puree it with a small amount of added water or milk for younger babies. Reduce the salt if serving to babies under 12 months and serve their portion first before adding the parmesan cheese, to make it baby friendly.
Ingredients in Baked Rice with Chicken
Here’s what you’ll need to make this easy chicken and rice bake:
Chicken – Breast or thigh, diced small for even cooking. I’ve used chicken breast in the recipe (our family’s preference), but chicken thighs are juicier and are less likely to overcook. Take your pick.
Onion & garlic – Adds flavour for a savoury base.
Butter – Adds flavour when sautéing and helps the rice cook to perfection.
Rice – Basmati rice, a long-grain rice that stays light and fluffy, soaking up all the yummy chicken stock.
Chicken stock/broth – The key to flavourful rice! Use a no-salt or salt-reduced version to control salt levels, especially if serving to toddlers or babies.
Fresh Thyme – Adds warmth and depth. If using dried thyme, reduce the amount to 1/2 teaspoon.
Carrot & broccoli – A colourful veggie mix. Chop them small so they cook evenly.
Peas – Frozen peas are stirred through at the end to lightly steam, and not go mushy from overcooking.
Fresh parsley – Adds a bright, fresh flavour when stirred through at the end. Don’t substitute – dried parsley just isn’t the same!
Lemon juice – To add a zesty finish. Just like with the parsley, don’t substitute with bottled lemon juice if you can help it.
Parmesan cheese – A sprinkle of parmesan gives a savoury, cheesy boost to the dish. Babies can have a small amount of parmesan [1]. You can it leave out until the end if you prefer, reserving baby’s portion before adding for the rest of the family.
Salt & Pepper – Leave out the salt if serving to family under 12 months of age, and season older family members’ portions at the end.
How to Make Baked Rice with Chicken
This baked rice dish might have a few ingredients for maximum flavour, but it’s an easy one-pan dinner.
First, finely chop the onion and garlic. In an ovenproof dish over medium heat in the stovetop, melt the butter and sauté the onion and garlic. Add the chicken and rice, and lightly brown for about 3 minutes. Add the chicken stock/broth, thyme, carrot, broccoli, salt and pepper and gently stir to spread the mixture evenly. Cover with a lid or tightly with alfoil, and bake for 25 minutes.
Remove from the oven, and stir in the peas, parsley, lemon juice and parmesan cheese. Cover again and let it sit for 5 minutes to steam the peas. Then serve!
Thermomixer? For this rice bake, the Thermomix helps to chop and prepare the rice mixture.
First, use your machine to grate the Parmesan cheese if needed. Set aside, and then finely chop the onion and garlic in your machine. Sauté, and then add the chicken and rice. Cook for just a couple of minutes to lightly brown. Then, transfer the chicken mixture to an ovenproof dish with lid. Add the chicken stock/broth, thyme, carrot, broccoli, salt and pepper and gently stir to spread the mixture evenly. Cover with a lid or tightly with alfoil, and bake for 25 minutes.
Remove from the oven, and stir in the peas, parsley, lemon juice and parmesan cheese. Cover again and let it sit for 5 minutes to steam the peas before serving.
You’ll find the recipe card below, with ingredient amounts and detailed steps for both regular and thermo cooker methods.
Serving Suggestions
This Baked Rice with Chicken is a complete meal on its own, but you can also add a simple side salad for extra freshness.
For older family members, sprinkle extra parmesan on top for a cheesier finish, and season to taste. You can also garnish with extra fresh parsley if you like.
Storing & Freezing
Keep leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven with a small splash of water to keep the rice from drying out.
You can freeze portions in airtight containers for up to 3 months. Defrost overnight in the fridge, and then reheat in the microwave or oven.
For another easy, kid-friendly dinner try these muffin tin Meatloaves. They’re made mini, so can be ready in 30 minutes for a busy weeknight dinner.
If you try this Baked Rice with Chicken, I’d love to hear what you think! Please leave a 🌟 star rating and a 📝 comment below. Don’t forget to follow me on Facebook, Instagram and Pinterest too for more family-friendly dinner recipes.
Enjoy,
Chloe x
Baked Rice with Chicken
Category: Family MainsTap or hover to scale
Ingredients
- 1 brown/yellow onion peeled (Thermomixers: quartered)
- 2 garlic cloves peeled
- 30 g butter unsalted
- 1 cup basmati rice
- 500 g chicken breast or thigh diced small
- 1 2/3 cups chicken stock/broth low sodium (Note 1)
- 1 1/2 tbs fresh thyme
- 1 carrot diced small
- 2 cups broccoli florets chopped small (approx. 120g/4oz)
- 1/4 tsp table salt
- 1/2 tsp ground black pepper
- 3/4 cup peas
- 20 g fresh parsley finely chopped
- 2 tbs lemon juice freshly squeezed
- 1/4 cup parmesan cheese grated (Thermomixers: 25g/1oz block parmesan cut into 2cm/1 inch cubes if grating in machine)
Instructions
- Preheat oven to 180°C / 350°F (160°C fan forced).
- Finely chop 1 brown/yellow onion and 2 garlic cloves.
- In an ovenproof dish over medium heat on the stovetop, melt 30 g butter. Add the onion and garlic, and cook for 3-5 minutes until translucent.
- Add 1 cup basmati rice and 500 g chicken breast or thigh. Cook for 3 minutes to coat rice and lightly brown chicken.
- Add 1 2/3 cups chicken stock/broth, 1 1/2 tbs fresh thyme, 1 carrot, 2 cups broccoli florets1/4 tsp table salt1/2 tsp ground black pepper and gently stir. Spread mixture evenly along the bottom of the dish. Cover with lid.
- Bake in the oven for 25 minutes. Remove from the oven.
- Stir in 3/4 cup peas, 20 g fresh parsley, 2 tbs lemon juice and 1/4 cup parmesan cheese. Cover and let sit for 5 minutes to steam the peas.
Thermomix instructions
- Preheat oven to 180°C / 350°F (160°C fan forced).
- Use your machine to grate 1/4 cup parmesan cheese if needed. Set aside.
- Put the 1 brown/yellow onion and 2 garlic cloves into the mixing bowl. Chop for 6 seconds, speed 5, MC on. Scrape down the mixing bowl.
- Add 30 g butter. Cook for 5 minutes, 100°C/212°F, speed 1, MC off.
- Add 1 cup basmati rice and 500 g chicken breast or thigh. Cook for 2 minutes, 100°C/212°F, speed 1, reverse, MC off.
- Transfer chicken mixture to an ovenproof dish with lid. Add 1 2/3 cups chicken stock/broth, 1 1/2 tbs fresh thyme, 1 carrot, 2 cups broccoli florets, 1/4 tsp table salt and 1/2 tsp ground black pepper and gently stir. Spread mixture evenly along the bottom of the dish. Cover with lid.
- Bake in the oven for 25 minutes. Remove from the oven.
- Stir in 3/4 cup peas, 20 g fresh parsley, 2 tbs lemon juice and 1/4 cup parmesan cheese. Cover and let sit for 5 minutes to steam the peas.
Recipe Notes
Nutrition Information
[1] Parmesan, 2024, Solid Starts Inc.
One Response
Our whole family loves this chicken and rice bake for dinner, it’s really comforting but still fresh tasting and full of nutritious ingredients for a healthy, kid-friendly dinner.