Shredded and Baked Chicken and Rice
This Shredded and Baked Chicken and Rice is the perfect weeknight dinner—easy to make, full of flavor, and totally customizable. With juicy chicken, fluffy rice, and loads of seasoning, it’s a one-pan wonder. You’ll love how simple it is to prep, and even better, how impressive it looks when served. Add a sprinkle of fresh herbs or a squeeze of lemon to take it to the next level. Whether you're feeding your family or impressing guests, this dish will become a go-to in no time!
Ingredients
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
Instructions
How to Make Shredded and Baked Chicken and Rice
Step 1: Preheat & Prep
- Preheat your oven to 375°F (190°C).
- Grab a 9x13 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.
Notes
- For extra flavor, use bone-in chicken breasts or thighs.
- Don't skip the foil when baking—it helps steam the rice and keeps everything tender.
- If you're feeling adventurous, add some spicy seasonings or extra veggies like peas or spinach!
- This dish is perfect for meal prep. Make it ahead, store in the fridge for 3-4 days, or freeze for later.