Baked Chicken & Veggie Rice

  • Servings : 6
  • Prep Time : 20m
  • Cook Time : 40m
  • Ready In : 60m

This is a simple and delicious one pot wonder that will cook away in the oven while you do all the things we mum’s do in the early evening. You just need 20 minutes to prep and then the oven will do the rest. It is a great wholesome meal that can be adapted for the whole family (and tastes just as good the next day for leftovers). I recommend using a really good quality no-added salt chicken stock – or even better, make your own.

Tip: For a creamier rice, stir through some grated cheese straight from the oven. 

I am definitely doing more dinners like this. What’s your signature one-pot-wonder?

Nutrition Note: High in protein and carbohydrates, and low in fat this one pot wonder has the right kind of energy needed to fuel growing little bodies.

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  • 2 tbsp olive oil
  • 2 boneless, skinless chicken breasts
  • 1 tbsp butter
  • 1 onion, finely diced
  • 2 cloves garlic, crushed
  • 2 cups of chopped veggies (I used peas, broccoli, carrot, mushrooms, corn)
  • 1 1/2 cups uncooked white or brown rice
  • 3 cups no-added salt chicken stock (or use homemade)
  • Herbs & Spices (I used paprika, parsley and pepper)


Step 1

Preheat the oven to 180oC.


Step 2

Using a large saucepan (that can be used on the stovetop and in the oven) heat the oil over a medium heat. Once the pan is hot, sprinkle both sides of the chicken with any spices such as paprika or a pinch of salt, place in the pan and cook for a few minutes either side, or until browned (5 mins). Remove the chicken to a plate and set aside. -

Step 3

Melt the butter in the pan. Add the onion and garlic and sauté for a few minutes. Add the veggies and cook for three minutes. -

Step 4

Stir through the rice and broth and bring to a boil. Place the chicken, and herbs in the pan, cover, and transfer to the oven. -

Step 5

Bake for 30 - 40 minutes or until all the liquid is absorbed. -

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Recipe Comments

  1. posted by J Lees on June 5, 2013

    Do you cut the chicken up before or after you cook it?

    • posted by Allie on June 5, 2013

      Hi there, I cut the chicken after as I find it to be too dry otherwise 🙂 Hope that helps Ax

      • posted by Clare on July 30, 2014

        Do you mean cut the chicken after browning
        Or after being in oven for 40 mins?

        • posted by Allie on July 30, 2014

          After the 40 minutes cooking time 🙂

  2. posted by Leah on June 5, 2013

    Alot of recipes now call for preparation on the stove top and then into the oven… do you have a brand of casserole dish you recommend that can be used on the stove top and in the oven? I dont have one so I am going to cook the chicken in the fry pan and then into a oven safe dish for the oven cooking time.

    • posted by Allie on June 5, 2013

      Hi Leah, that method will work fine too 🙂 There are some great brands out there (usually called casserole dish/pot) that are safe for the stove/hob and then transfer to safely cook in the oven. Your local department store will probably have a great range to choose from. Le Creuset is probable the best-known brand name, very expensive but will last a lifetime. There are many different cheaper options though, this is quite a good link for more info :
      I hope that helps 🙂 Ax

      • posted by Paige on April 10, 2016

        Aldi cast iron casserole pots are awesome, keep an eye out for when they come up on sale!

  3. posted by Bron Wake on June 6, 2013

    Could this be prepared before hand like before work so you can then just pop it in the oven after work?

    • posted by Allie on June 6, 2013

      Hi Bron. I am not sure it would work completely preparing it before hand as the rice would be very soggy and the chicken might dry out on the outside but be raw inside. But you could prepare the elements/do all the chopping and then brown the chicken and combine them which would only take 5 minutes. I hope that helps 🙂 Ax

  4. posted by Kellie on June 6, 2013

    I cooked this last night and it was fab!!!! I’m not a big fan of chicken but this was really tender and juicy. My husband thinks it is the tastiest thing I have cooked in ages 🙂

    • posted by Allie on June 6, 2013

      Hi Kellie, thanks for commenting. Lovely to hear that the chicken was a success. And even better that hubby liked it because it is such an easy meal 😉 Ax

  5. posted by catherine on June 8, 2013

    Sounds yummy. Do you think it would work as well in the slow cooker?

    • posted by Allie on June 9, 2013

      Hi Catherine, thanks for your message. I am not sure about the slow cooker as I haven’t tried it, but I don’t see why not? My only worry would be the chicken going dry but you could just check it periodically, or use thigh instead of breast? Let us know how you go as it’s a good idea! Ax

  6. posted by Natasha on June 20, 2013

    Made this for dinner tonight and it was yum!! As I always do I prepared & cooked it whilst my 21 month old was having her daytime nap, so I’m always on the lookout for one pot wonders. My daughter, who can be a fussy eater at times, tried some for her lunch then had some again for dinner….and wow, she ate it with no dramas, Yay!!
    This will become a regular in my household from now on, thank you for the recipe 🙂

    • posted by Allie on June 20, 2013

      Thanks for the feedback Natasha, that’s great to hear 🙂 Ax

  7. posted by Louise on August 3, 2013

    What a winner this was! Perfect for my 3.5 & 1.5 yr olds, they had 3 bowls full each for dinner tonight. My son asked for more and more and more! I grated a zuccini and carrot and added broccoli as my youngest isn’t so keen on veg which turned out well. I also used brown rice and it took an hour in the oven at 180 and I needed to add an 3/4 cup of stock. Really recommend husband enjoyed as well! 🙂

    • posted by Allie on August 4, 2013

      Thanks Louise, great to hear the whole family enjoyed this and also the addition of veggies and brown rice. Thanks for letting us know what oven temp and times worked with the adaptions too, Ax

  8. posted by Meredith on November 4, 2013

    Hello, would it work to freeze individual portions to re-heat for a future toddler meal? Or is it only suitable to re-heat the next day? Thanks, Meredith

    • posted by Allie on November 4, 2013

      Hi Meredith, you could certainly cook, freeze and reheat. I would defrost in the fridge before you want to cook it and add some more stock or water in when reheating to keep it as moist as possible. My only worry would be the chicken being slightly dry on re-heating, but you could always try using trimmed thigh meat which is usually more tender. I hope that helps, Ax

  9. posted by Cheryl on November 13, 2013

    Hi there,
    Would this work with chicken drumsticks? And if so would I still have to brown the chicken?

    Thanks x

    • posted by Allie on November 13, 2013

      Hi Cheryl, I haven’t tried drumsticks but I don’t see why not! I would still brown the chicken just to seal it 🙂 Let us know how you go. Ax

  10. posted by Kathryn on January 22, 2014

    This was delicious and a hi tin our house. Definitely will be on our menu again!

  11. posted by Kathryn on January 22, 2014

    A hit rather

  12. posted by Eryn on March 15, 2014

    I love this recipe, so easy and a yummy way to get lots of Veges into my kids. Even my fussyn three year old scoffs it 🙂 I grate all the Veges (zucchini, carrot, pumpkin and sweet potato) so they are not as noticeable and find they blend in with the rice and more gets eaten that way 🙂

  13. posted by Gemma on April 19, 2014

    Hello – I made this tonight with grated carrot, sweet potato and zucchini (meant to put broccoli in half way through cooking but forgot!). It was lovely but thought I should post that if you are planning on using brown rice, then it is a good idea to take the chicken out at 40 minutes. We needed the extra 20 for the rice but then found that the chicken breast was over done. Still delicious, but a tad dry. Cheers, Gemma.

  14. posted by Belinda on May 18, 2014

    Loved this recipe! Put it in the oven, took baby for a walk and dinner was ready when we got home!

  15. posted by Kat on July 7, 2014

    I’m about to make this for the second time (love it) and was just wondering if you could add a tin of lentils to it?

    • posted by Allie on July 30, 2014

      I don’t see why not? Check it after 20 minutes and see if you need to add any more stock. Ax

  16. posted by Natacha Wilson on July 8, 2014

    This has become a regular dish in our house my 21/2 year old would never eat rice. This however he loves it, gets super excited when I cook it and, even asks for a second serve most of the time and he isn’t a small eater by any means. Rice was just tricky.

  17. posted by Raelene on January 28, 2015

    This sounds delicious and easy, just wondering what are some different herbs that would complement this dish other than the one you have suggested please?

  18. posted by Lisa on February 3, 2015

    Hi! I’m a big fan of your recipes and keen to try your one pot wonder recipes! Could you please give me some advice on what size casserole dish I should buy? We are a family of four and I’m a fan of having leftovers. I’m looking at the Le Creuset range. Thanks

    • posted by Allie on February 5, 2015

      Hi Lisa, the Le Cruset range is fab. You might be best asking them to recommend a particular product from their range to suit your needs. All the best, Ax

  19. posted by Jacqui on May 19, 2016

    I love this recipe it’s a favourite at our house and I make it regularly. A great way to use up leftover veggies and get my kids to eat them. My two little ones love it. I also have used chicken mince which works well instead of chicken breast.

  20. posted by Danielle on July 10, 2016

    I made this with white rice and it was perfect. The second time I made it was with brown and after 40 minutes it was like soup! I had the drain the stock and put it back on the stove so we could get on with dinner. I feel like the directions in terms of stock and time are very different for each rice. Great recipe but needs heaps more time for brown rice.

  21. posted by Lindsey on July 21, 2016

    My rice turned into a risotto, did I add too much liquid? In the photos above the rice doesn’t look as fluffy like risotto?


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