March 21 2025

Shredded and Baked Chicken And Rice Recipe

Name: Shredded and Baked Chicken and Rice
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 2 large boneless (skinless chicken breasts (or 4 boneless thighs for extra juiciness)); 1 ½ cups uncooked long-grain white rice (jasmine or basmati work best); 3 cups chicken broth (or water + 1 bouillon cube for extra flavor); 1 tablespoon olive oil or melted butter; 1 teaspoon salt; ½ teaspoon black pepper; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon smoked paprika (or regular paprika if you prefer); ½ teaspoon dried oregano or thyme; ½ cup shredded cheese (cheddar, mozzarella, or parmesan work great!); 1 cup frozen peas (corn, or diced carrots (adds color and texture)); ½ teaspoon red pepper flakes (if you like a little heat); Juice of ½ a lemon (for a fresh, zesty finish)

Khemit Dinner Recipes 0

Hello there! Are you okay today? Hope so!

You know those nights when you just need something easy but still homemade?

That’s where this Shredded and Baked Chicken and Rice comes in. It’s the kind of meal that feels like a warm hug—simple, filling, and loaded with flavor. And the best part of it? You don’t have to stand over the stove for hours.

I get it. Sometimes you’re busy, I’m busy, and sometimes the last thing you want to do is deal with a complicated recipe. That’s why I love this one.

The chicken bakes until it’s tender enough to shred with a fork, and the rice soaks up all those delicious flavors. No fancy ingredients, no unnecessary steps—just real, good food that comes together with minimal effort.

But here’s the real thing—this isn’t just any chicken and rice. The baking process gives it this amazing depth of flavor, and when you shred that juicy chicken and mix it into the rice? Absolute magic.

On top of that, you can tweak it however you want. Add a little spice, throw in some veggies, or top it with cheese—whatever makes you happy.

So, if you’re looking for a go-to dinner that’s easy, comforting, and basically foolproof, you’re in the right place here. Let’s make it together—you’re gonna love it.

Ingredients

For the Chicken & Rice:

2 large boneless, skinless chicken breasts (or 4 boneless thighs for extra juiciness)
1 ½ cups uncooked long-grain white rice (jasmine or basmati work best)
3 cups chicken broth (or water + 1 bouillon cube for extra flavor)
1 tablespoon olive oil or melted butter
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika (or regular paprika if you prefer)
½ teaspoon dried oregano or thyme

Optional Add-Ins:

½ cup shredded cheese (cheddar, mozzarella, or parmesan work great!)
1 cup frozen peas, corn, or diced carrots (adds color and texture)
½ teaspoon red pepper flakes (if you like a little heat)
Juice of ½ a lemon (for a fresh, zesty finish)

How to Make Shredded and Baked Chicken and Rice

Step 1: Preheat & Prep

Preheat your oven to 375°F (190°C).
Grab a 9×13 baking dish (or any oven-safe dish that fits everything comfortably).

Step 2: Season the Chicken

Pat the chicken breasts dry with a paper towel (crispy skin isn’t the goal here, but no one wants soggy seasoning).
Rub them with olive oil or melted butter—because flavor.
Sprinkle with salt, pepper, garlic powder, onion powder, smoked paprika, and oregano. Coat both sides like you mean it.

Step 3: Assemble the Dish

Pour the uncooked rice into the baking dish and spread it out evenly.
Add the chicken broth (or your bouillon-water combo).
Place the seasoned chicken right on top of the rice.

Step 4: Bake It

Cover tightly with foil (traps steam, makes everything magical).
Bake for 40 minutes. Try not to peek—it needs that heat to do its thing.

Step 5: Shred & Finish Cooking

Take the dish out and remove the chicken (it should be tender and easy to shred).
Give the rice a quick stir, then shred the chicken with two forks.
Mix the shredded chicken back into the rice.
If the rice still looks a little wet, pop it back in the oven uncovered for 5-10 more minutes.

Step 6: Add Extras & Serve

Want cheese? Stir it in while the rice is hot so it melts beautifully.
Toss in some peas or a squeeze of lemon juice for extra flavor.
Serve it up warm, and enjoy every bite.

That’s it! One pan, barely any effort, and a meal that tastes like you actually tried.

Common Mistakes to Avoid

1. Using the Wrong Rice

Not all rice cooks the same! Stick with long-grain white rice like jasmine or basmati. Brown rice takes longer and will leave you with crunchy bits unless you tweak the liquid and time. Instant rice? Too mushy. Just don’t.

2. Not Covering the Dish

Foil is your best friend here. If you skip it, the rice won’t steam properly, and you’ll end up with half-cooked, sad little grains. Cover it tight and let the magic happen.

3. Peeking Too Soon

I know, it smells amazing, but opening the oven too early lets out the steam that’s cooking everything evenly. Keep that door shut unless you like undercooked rice and dry chicken.

4. Overbaking the Chicken

Chicken doesn’t need to suffer for this meal. 40 minutes is plenty—any longer and you’ll have dry, stringy chicken instead of juicy, tender goodness.

5. Forgetting to Stir the Rice

After baking, the top layer of rice can be drier while the bottom is super soft. A quick stir before serving fixes everything.

6. Skipping the Seasoning

Rice and chicken are blank slates—season them well or risk a bland, forgettable meal. Don’t be afraid to throw in extra garlic, paprika, or a squeeze of lemon.

7. Not Letting It Rest

Once it’s out of the oven, give it 5 minutes before serving. This helps the rice settle, flavors blend, and stops you from burning your mouth (because we both know you’d dig in too soon).

Now that you know what not to do, let’s make this right!

Variations & Customizations

1. Spicy Chicken & Rice

If you’re someone who loves heat, this one’s for you.

Add chili powder or cayenne pepper to the seasoning mix for a kick.
Toss in some jalapeño slices (fresh or pickled) before baking for extra flavor.
Want it even spicier? Throw in some hot sauce or red pepper flakes before serving.

2. Keto-Friendly Chicken & Cauliflower Rice

If you’re cutting carbs but still craving a hearty meal:

Swap out the rice for cauliflower rice. It absorbs the chicken broth just like regular rice and gives you that low-carb vibe without sacrificing flavor.
Keep the chicken and seasonings as-is—this variation is perfectly filling and keeps you in your keto groove.

3. Veggie-Loaded Chicken & Rice

For all you veggie lovers or plant-based folks, you can easily make this a vegetarian-friendly dish (or just sneak in more greens).

Swap the chicken for tofu: press it well, season it up, and bake it like the chicken.
Or add some extra veggies: mushrooms, bell peppers, spinach, peas, or zucchini are all great additions. Just chop them and throw them in with the rice before baking. More color, more flavor, more nutrients!

Serving & Presentation Tips

1. Plate it Pretty

Grab a nice, shallow bowl or a plate with a bit of a lip. This recipe looks best when it’s presented like it’s something special, not just a pile of food.
Spoon a generous portion of the chicken and rice mixture into the center. You want that perfect balance of chicken, rice, and all those flavorful juices.

2. Add a Pop of Color

Sprinkle fresh herbs (like cilantro, parsley, or green onions) on top for a fresh, vibrant finish. Not only does it look pretty, but it adds a fresh flavor to balance the richness of the chicken and rice.
Lemon wedges on the side make it look fancy and add a burst of flavor when squeezed over the dish.

3. Garnish With Cheese (If You’re Feeling Extra)

For that melty, cheesy goodness, sprinkle some shredded cheese (cheddar, mozzarella, or parmesan) right on top of the hot chicken and rice. If you want it to melt perfectly, pop the plate under the broiler for a minute or two until the cheese bubbles. It’s like a cheesy crown for your dish!

4. Pair with a Simple Side

Keep it easy and serve with a simple side salad (think leafy greens, cherry tomatoes, a light vinaigrette). The freshness of the salad balances out the richness of the chicken and rice.
If you’re feeling extra, crispy garlic bread or roasted veggies make a great pairing to round out the meal.

5. Serve Family-Style (If You’re Feeling Generous)

Instead of plating each dish individually, bring the whole pan to the table. Let everyone serve themselves. It’s a relaxed vibe that makes people feel at home. Plus, they’ll be wow-ed by the giant serving of deliciousness!

How to Serve the Recipe

Once your Shredded and Baked Chicken and Rice is ready, scoop a generous portion onto plates or bowls.

Garnish with fresh herbs like cilantro or parsley, and if you’re feeling extra, sprinkle some cheese on top for that melt-in-your-mouth finish.

Serve with a simple side salad or some crispy garlic bread to round out the meal.

For that fresh kick, add a lemon wedge on the side. Keep it simple, keep it fresh, and get ready for a dish that’s as impressive as it is tasty.

Storage & Freezing

Storing Leftovers

Cool It Down: Before storing, let the dish cool to room temperature (about 30 minutes).
Airtight Containers: Store the leftovers in airtight containers to keep the chicken and rice fresh.
Fridge: It’ll stay good in the fridge for 3-4 days. Just reheat and enjoy!
Reheat Tip: When reheating, add a little splash of chicken broth or water to keep the rice from drying out. Microwave or heat in a skillet for best results.

Freezing

Portion It Out: If you want to freeze, portion the chicken and rice into single-serving containers or freezer-safe bags.
Freeze It Fast: Pop the containers in the freezer as soon as the food is cool to avoid soggy leftovers later.
How Long It Lasts: It’ll keep in the freezer for about 2-3 months.
Reheat from Frozen: To reheat, simply thaw overnight in the fridge or pop it straight into the microwave (add a little broth for moisture). If reheating from frozen, it might take a little longer to heat through.

Frequently Asked Questions (FAQs)

1. Can I use brown rice instead of white rice?

Yes! You can swap brown rice, but it will require more liquid and longer cooking time. Add an extra ½ cup of chicken broth and bake for 50 minutes instead of 40. You might need to check if the rice is tender before finishing.

2. Can I make this recipe ahead of time?

Absolutely! You can prep the chicken and rice the day before, cover it tightly, and store it in the fridge. Just pop it in the oven the next day and bake it. If you’re using leftovers, just follow the storage and reheating instructions above.

3. Can I use frozen chicken breasts?

It’s best to use thawed chicken breasts for this recipe. If you use frozen, you’ll need to adjust the cooking time and check the chicken’s internal temperature with a meat thermometer (165°F or 74°C) to ensure it’s fully cooked.

4. What can I substitute for chicken broth?

You can use vegetable broth, or even water with a bouillon cube or granules. The broth adds flavor, so keep that in mind if you go the water route!

5. Can I make this recipe vegetarian?

Yes, you can easily make this recipe vegetarian by swapping the chicken for tofu, tempeh, or even chickpeas. Season them just like the chicken and bake as instructed. If you go tofu, press it first to remove excess moisture.

6. How can I make this dish spicier?

If you like heat, add chili powder, cayenne pepper, or red pepper flakes to the seasoning mix. You can also toss in some jalapeños before baking or add a few dashes of your favorite hot sauce just before serving.

7. Can I freeze leftovers?

Yes, you can freeze leftovers! Just divide the chicken and rice into individual portions in airtight containers or freezer bags. It’ll last in the freezer for 2-3 months. When ready to eat, thaw in the fridge overnight and reheat with a splash of chicken broth to keep the rice from drying out.

Conclusion

And that’s it! You’ve got yourself a dish that’s not only super easy but also full of flavor.

Once you try this, I’m pretty sure you’ll never go back to the store-bought stuff again.

I mean, why would you when you can make this amazing chicken and rice in the comfort of your own kitchen, right?

Go ahead, make it your own—add your twist, post a pic, and tag me! I’d love to see how you make it even more awesome.

And if anyone asks, tell them you made this from scratch like a true kitchen genius.

Now you may want to try