Oh my goodness, let me tell you about my absolute favorite weeknight dish: *no peek chicken and rice pioneer woman style*! This one-pan wonder is the epitome of comfort food in my kitchen. I love how everything cooks together, creating a symphony of flavors that’s just heavenly. The best part? It’s so easy to prepare! With just a bit of chopping and sautéing, you can let the oven do all the work while you relax. Trust me, when that timer goes off, you’ll be greeted by the most delicious aroma wafting through your home. It’s become a family staple, and I can’t wait for you to try it too!
Ingredients List
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 4 boneless chicken breasts: These are the stars of the dish! They stay juicy and tender while soaking up all those amazing flavors.
- 1 cup long-grain white rice: This will be the base that absorbs the broth and seasoning, turning fluffy and delicious.
- 2 cups chicken broth: Use low-sodium broth for more control over the saltiness. It adds depth and richness to the rice.
- 1 onion, chopped: This brings a lovely sweetness and aroma to the dish when sautéed.
- 1 bell pepper, chopped: I love using a red or yellow one for a pop of color and flavor; it adds a slight crunch too!
- 2 cloves garlic, minced: Because garlic makes everything better! It adds a wonderful savory note.
- 1 teaspoon paprika: This gives the dish a warm, smoky flavor. Feel free to use smoked paprika if you want a little extra kick!
- Salt and pepper to taste: Adjust these to your liking; they really enhance all the flavors.
- 1 tablespoon olive oil: For sautéing the veggies. It adds a nice richness and helps them soften beautifully.
How to Prepare the No Peek Chicken and Rice Pioneer Woman Style
Preheat the Oven
First things first, you’ll want to preheat your oven to 350°F (175°C). This step is crucial because a properly heated oven ensures that everything cooks evenly, so don’t skip it! While it’s warming up, you can get started on the next steps.
Sauté the Vegetables
Now, let’s move to the stovetop! In a large skillet, heat 1 tablespoon of olive oil over medium heat. Once it’s nice and hot, toss in the chopped onion, bell pepper, and minced garlic. Sauté these beauties for about 5–7 minutes, or until they’re tender and fragrant. This is where the magic starts—trust me, your kitchen will smell divine!
Combine Rice and Broth
Next, it’s time to bring in the rice! Add 1 cup of long-grain white rice to the skillet and stir it around for about 2 minutes to toast it slightly. Then, pour in 2 cups of chicken broth and sprinkle in the paprika, salt, and pepper to taste. Give everything a good stir, making sure the rice is nicely coated. Bring it to a gentle simmer before moving on to the next step.
Arrange the Chicken
Now for the star of the show! Place the boneless chicken breasts right on top of the rice mixture, making sure they’re nestled in a bit. Here’s the key: cover the skillet with a lid or some foil, and *don’t peek*! I know it’s tempting, but keeping it sealed helps everything cook perfectly and keeps the flavors locked in.
Bake and Fluff
Pop the skillet in your preheated oven and bake for about 45 minutes. When the time’s up, remove it from the oven and let it sit for a few minutes before uncovering. This resting time allows the rice to soak up any remaining liquid. Finally, fluff the rice with a fork before serving, and get ready for the deliciousness that awaits!
Why You’ll Love This Recipe
- It’s a quick, one-pan meal that comes together effortlessly.
- Flavorful chicken and rice bake together, creating a comforting dish.
- Healthy and gluten-free, perfect for family dinners.
- Minimal cleanup since everything cooks in one skillet.
- You can customize it with your favorite veggies or spices!
Tips for Success
Alright, let’s make sure you nail this recipe every time! Here are some of my favorite tips to elevate your no peek chicken and rice experience:
- Use Bone-In Chicken: If you want even more flavor, go for bone-in chicken breasts or thighs. The bones add richness to the broth, making it oh-so-delicious!
- Seasoning is Key: Don’t be shy with your seasonings! Taste the broth before adding the rice and adjust the salt and pepper to your liking. You want it flavorful from the get-go.
- Experiment with Veggies: Feel free to throw in some of your favorite vegetables like peas, carrots, or even spinach. Just make sure they’re chopped small enough to cook through.
- Let it Rest: After baking, give the dish a few minutes to rest before serving. This allows the rice to fully absorb the flavors and makes for a more cohesive dish.
- Don’t Rush the Fluff: When fluffing the rice, be gentle! Use a fork to separate the grains without mashing them. You want that light, fluffy texture!
Nutritional Information
Now, let’s talk numbers! Keep in mind that nutritional values can vary based on the specific ingredients and brands you use, so these are just estimates. If you’re counting calories or macros, always double-check with your own ingredients. Here’s a rough breakdown for one serving of this delicious no peek chicken and rice:
- Calories: Approximately 400
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 30g
- Sugar: 2g
- Sodium: 600mg
- Cholesterol: 90mg
These numbers give you a general idea of what to expect, and they might just motivate you to whip up this comforting dish again and again!
FAQ Section
Can I use brown rice instead of white rice?
Absolutely! Just keep in mind that brown rice typically requires more liquid and a longer cooking time. You’ll want to increase the chicken broth to about 2 ½ cups and extend the baking time by 10–15 minutes. Make sure to check for doneness!
What if I don’t have chicken broth?
No worries! You can use water instead, but I highly recommend adding some extra seasoning to compensate for the lost flavor. A little bit of bouillon or seasoning mix can go a long way!
Can I add more vegetables to this dish?
Definitely! Veggies like carrots, peas, or even zucchini work great. Just chop them small and add them in with the onion, bell pepper, and garlic. They’ll cook perfectly and add extra nutrition!
Is this recipe freezer-friendly?
Yes, it is! You can freeze the leftovers in an airtight container for up to 3 months. Just thaw in the fridge overnight before reheating, and enjoy that comforting meal all over again!
How do I know when the chicken is fully cooked?
To be sure, you can use a meat thermometer. The chicken should reach an internal temperature of 165°F (75°C). If you don’t have one, just make sure the juices run clear when you cut into it!
Storage & Reheating Instructions
Leftovers? Oh yes, please! This no peek chicken and rice actually tastes even better the next day as the flavors meld together. Here’s how to store and reheat it properly:
- Storing: Allow the dish to cool down to room temperature before transferring it to an airtight container. It’ll keep in the fridge for up to 3–4 days. If you want to enjoy it later, you can also freeze it!
- Freezing: To freeze, portion out the leftovers into individual containers and make sure they’re sealed tightly. They’ll last in the freezer for about 2–3 months. Just label them with the date so you know when they were made!
- Reheating: For reheating, if it’s frozen, let it thaw overnight in the fridge. Then, simply pop it in the microwave or reheat in a skillet over low heat. Add a splash of chicken broth or water to help revive the moisture. If using the microwave, heat in short bursts, stirring in between until everything is warmed through.
And there you have it! With these simple steps, you can enjoy your delicious no peek chicken and rice anytime you crave that comforting goodness. Happy cooking!
Print
No Peek Chicken and Rice Pioneer Woman Style Delight
- Total Time: 1 hour
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
A comforting one-pan dish of chicken and rice baked to perfection.
Ingredients
- 4 boneless chicken breasts
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 onion, chopped
- 1 bell pepper, chopped
- 2 cloves garlic, minced
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 tablespoon olive oil
Instructions
- Preheat oven to 350°F (175°C).
- In a large skillet, heat olive oil over medium heat.
- Add onion, bell pepper, and garlic. Sauté until tender.
- Add rice and stir for 2 minutes.
- Pour in chicken broth and season with paprika, salt, and pepper.
- Place chicken breasts on top of the rice mixture.
- Cover the skillet with a lid or foil.
- Bake for 45 minutes or until chicken is cooked through.
- Fluff rice with a fork before serving.
Notes
- Use bone-in chicken for more flavor.
- Adjust seasoning to your preference.
- Let the dish rest for a few minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg
Keywords: no peek chicken and rice, pioneer woman style, one-pan chicken, easy chicken recipe
