Easy Baked Chicken with Rice and Vegetables Recipe
A simple yet healthy treat your kids will love! Feel free to substitute in your favorite veggies!

Easy Baked Chicken with Rice and Vegetables Recipe

Easy Baked Chicken Recipe

When it comes to cooking poultry, chicken is far more popular than turkey, game hens and other fowl. Most people only eat turkey for Thanksgiving, even though it's available year-round, and only a few modern-day cooks have tried to roast or broil a Cornish game hen. Although chicken has been a part of man's diet since before the Middle Ages, its popularity in the United States began shortly after World War II due to a shortage of pork and beef.

However, today's health-conscious cook is more likely to choose chicken over red meat due to its cost and lower saturated fat content. Most of the fat in chicken is concentrated just beneath the skin, so many recipes call for skinless, boneless chicken breasts. This particular recipe works well with any chicken parts you like. You can use the breast with or without the skin and bone, chicken legs, thighs, or even a cut-up whole chicken if you prefer. In addition to its lower fat content, chicken meat is also very high in protein.

Baking chicken is one of the easiest ways to prepare the fowl, and when you add the vegetables and rice all in the same pan, it really cuts down on preparation time. That makes the following baked chicken recipe an excellent after-work choice. Flouring and browning the chicken before adding it to the casserole is traditional, but you could skip that step and just brown it in a non-stick pan without the butter and flour. When you uncover the chicken to stir the rice, you can add a little more chicken broth if you need to.

Easy Baked Chicken with Rice and Vegetables Recipe

Serves 4


3 pounds chicken pieces
1/2 cup all-purpose flour
2 1/2 teaspoons seasoning salt
1/2 teaspoon seasoned pepper
2 tablespoons butter
1 cup raw, regular white rice
1 cup chopped onions
1/2 cup chopped red sweet pepper
4-ounce can sliced mushrooms
1 pound frozen peas and carrots
1 teaspoon minced garlic
1 teaspoon dried basil
2 cups chicken broth


Wash the chicken well and pat dry with paper towels. Set aside. In a pie plate, combine flour, 1 teaspoon seasoning salt and 1/4 teaspoon of seasoned pepper. Coat chicken well in the flour mixture. In a large non-stick skillet, heat butter until melted. Brown the chicken in the melted butter, until well browned on all sides. This should take about 15 minutes.

Meanwhile, preheat your oven to 350 F. Lightly spray a 9×13 baking pan with non-stick spray. Add rice, vegetables, seasonings and the rest of the seasoning salt and seasoned pepper. Carefully pour the chicken broth on top of the rice. Top with browned chicken pieces. Cover the pan tightly with foil. Bake for 45 minutes, until chicken and vegetables are tender.

Remove the pan from the oven and uncover. Stir the rice well. Replace the foil on top of the pan and return the pan to the oven. Bake for 15 more minutes, until rice is tender and broth is completely absorbed.