Chicken Rice Bake

This easy chicken rice bake is a one-pan comfort meal that combines tender chicken, fluffy rice, and vegetables in a creamy, cheesy sauce. It’s a low-cost family favorite for Lahore homes, using simple market ingredients like chicken, rice, and seasonal veggies. Bake it all together for minimal cleanup, perfect for busy evenings or meal prep—reheats wonderfully the next day.

Ingredients

For 6 servings, gather these everyday items:

  • 500 grams boneless chicken thighs or breast, cut into bite-sized pieces
  • 1½ cups long-grain white rice (or basmati, rinsed)
  • 1 medium onion, finely chopped
  • 2 carrots, diced
  • 1 cup frozen peas or chopped green beans
  • 3 garlic cloves, minced
  • 3 cups chicken broth or water
  • 1 cup milk (low-fat or full)
  • 2 tablespoons butter or oil
  • 2 tablespoons plain flour (maida)
  • 1 teaspoon dried thyme or mixed herbs
  • 1 teaspoon paprika or red chili powder
  • Salt and black pepper to taste
  • Optional: ½ cup chopped fresh coriander for garnish, ½ cup breadcrumbs mixed with 1 tablespoon melted butter for crunchy topping

Direction

  • Bake this simple dish with these straightforward steps:
  • Step 1: Preheat oven to 190°C (375°F). Grease a large 9×13-inch baking dish or deep oven-safe pot.
  • Step 2: In a large skillet, heat butter or oil over medium heat. Add chicken pieces, season with salt, pepper, and half the paprika. Cook 5 to 7 minutes until lightly browned (not fully cooked). Remove chicken to a plate.
  • Step 3: In the same skillet, sauté chopped onion and carrots for 4 minutes until softened. Add minced garlic and cook 1 minute more.
  • Step 4: Stir in flour and cook 1 minute to make a light roux. Slowly whisk in milk and chicken broth, stirring constantly until smooth and slightly thickened (about 3 to 4 minutes). Add thyme, remaining paprika, salt, and pepper.
  • Step 5: Add uncooked rinsed rice, peas or green beans, browned chicken, and 1 cup cheese to the skillet. Mix everything well.
  • Step 6: Transfer the mixture to the prepared baking dish. Cover tightly with foil and bake 45 to 55 minutes until rice is tender and liquid is absorbed. Remove foil, sprinkle remaining ½ cup cheese (and breadcrumb topping if using) over the top. Bake uncovered another 10 to 15 minutes until cheese is melted and golden. Let rest 5 minutes, garnish with coriander, and serve hot.

Nutrients Information

Per serving (about 1½ cups, approximate values using low-fat milk and cheese)

  • Calories: 420 to 480
  • Total Fat: 14 to 18 grams
  • Saturated Fat: 6 to 8 grams
  • Cholesterol: 80 to 100 milligrams
  • Sodium: 500 to 700 milligrams
  • Total Carbohydrates: 45 to 52 grams
  • Dietary Fiber: 3 to 5 grams
  • Sugars: 5 to 7 grams (natural from vegetables and milk)
  • Protein: 28 to 34 grams
  • A balanced one-dish meal with good protein from chicken, complex carbs from rice for energy, vitamin A from carrots, and calcium from cheese. High in filling fiber when using brown rice.

Recipes Credit

Inspired by classic American chicken and rice casseroles, adapted for Pakistani home cooking with local chicken from bazaars, everyday rice (chawal), and seasonal vegetables like carrots and peas. Draws from simple baked rice dishes shared in family meal plans, budget-friendly casserole recipes on sites like Budget Bytes, and South Asian variations that emphasize one-pot comfort food with spices like red chili powder. Freshly tailored here for easy, hearty, family-style dinners that save time and money.