One Pot Chicken and Brown Rice Bake.
This One Pot Chicken and Brown Rice Bake is a family-friendly dinner that quickly becomes everyone’s favorite. It’s made healthier than the typical rice bake by using whole-grain brown rice. Whenever my family is craving a comforting and cozy meal, I always come back to this one. Sometimes I’ll even sprinkle over a few fresh sourdough breadcrumbs for topping. You can’t go wrong with this delicious one-pot meal.
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Our Favorite
Chicken Recipes
For this recipe you’ll need
Ingredient list
To get started making this recipe, you’ll want to gather these ingredients:
- 2 cups of cooked brown jasmine rice cooked in half bone broth, half water
- ¼ cup butter
- 1 sweet onion finely diced
- 1 red bell pepper finely diced
- 4 garlic cloves minced
- 1 tbsp all-purpose flour or arrow root powder for gluten-free version
- 1½ cups chicken bone broth or chicken broth
- ⅓ cup heavy cream
- 1½ cups freshly shredded parmesan cheese divided into 1 cup + ½ cup set aside
- 1½ cups frozen sweet peas
- 3 cups shredded pre-cooked roasted, pressure cooked, or rotisserie chicken
- ½ tsp poultry seasoning
- salt and pepper to taste
Here’s How To Make My One Pot Chicken and Brown Rice Bake.
Step by Step Instructions
Cook the rice
In a braiser pan with a lid, cook 1½ cups of brown jasmine rice in equal parts bone broth (or chicken broth) and water. Once the rice has cooked, remove the rice from the pan and set aside.
Make the bake
In the same braiser pan over medium heat, add the butter and melt.
Then add the onions, bell pepper, and garlic. Sauté for 3-4 minutes until soft and tender. Preheat the oven to 375℉.
Now sprinkle over the flour and stir to make a rue. Cook for 1 minute.
Now whisk in the chicken bone broth and heavy cream. Simmer for 3-4 minutes.
Once the sauce has started to thicken, add in the 1 cup of shredded parmesan cheese, poultry seasoning, salt, and pepper to taste. Continue cooking until the cheese has fully melted.
Stir in the brown rice, sweet peas, and shredded chicken into the parmesan cream sauce and stir to combine.
Gently flatten the mixture out and top with the reserved ½ cup shredded parmesan cheese.
Bake loosely covered with a lid slightly cracked, parchment paper, or foil for 20-25 minutes, removing the covering the last 5 minutes.
Cook until bubbly and golden around the edges. Serve with a sprinkle of fresh herbs.
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One Pot Chicken and Brown Rice Bake.
Print RecipeEquipment
- 1 Braiser Pan with lid
Ingredients
For the rice
- 2 cups cooked brown jasmine rice cooked in half bone broth, half water
For the Bake
- ¼ cup butter
- 1 sweet onion finely diced
- 1 red bell pepper finely diced
- 4 garlic cloves minced
- 1 tbsp all-purpose flour or arrow root powder for gluten-free version
- 1½ cups chicken bone broth or chicken broth
- ⅓ cup heavy cream
- 1½ cups freshly shredded parmesan cheese divided into 1 cup + ½ cup set aside
- 1½ cups frozen sweet peas
- 3 cups shredded pre-cooked roasted, pressure cooked, or rotisserie chicken
- ½ tsp poultry seasoning
- salt and pepper to taste
Instructions
Cook the rice
- In a braiser pan with a lid, cook 1½ cups of brown jasmine rice in equal parts bone broth (or chicken broth) and water. Once the rice has cooked, remove the rice from the pan and set aside.
Make the bake
- In the same braiser pan over medium heat, add the butter and melt.Then add the onions, bell pepper, and garlic. Sauté for 3-4 minutes until soft and tender. Preheat the oven to 375℉.
- Now sprinkle over the flour and stir to make a rue. Cook for 1 minute. Then whisk in the chicken bone broth and heavy cream. Simmer for 3-4 minutes.
- Once the sauce has started to thicken, add in the 1 cup of shredded parmesan cheese, poultry seasoning, salt, and pepper to taste. Continue cooking until the cheese has fully melted.
- Stir in the brown rice, sweet peas, and shredded chicken into the parmesan cream sauce and stir to combine. Gently flatten the mixture out and top with the reserved ½ cup shredded parmesan cheese.
- Bake loosely covered with a lid slightly cracked, parchment paper, or foil for 20-25 minutes, removing the covering the last 5 minutes.Cook until bubbly and golden around the edges. Serve with a sprinkle of fresh herbs.
Hi! I would love to make this but am curious if it’s 1.5 cups of rice or 2? In the “For the rice” section it says 2cups but the “cook the rice” calls for 1.5 cups. Can you please clarify?
Thanks!
“1½½ cups chicken bone broth ”
huh??????
is that 1½ or 1½ PLUS ½ or supposed to be 1½ – 2½ OR just a typo??????
1 1/2 cups! That an error with the system but it should be fixed now. Thanks for checking, sorry about that!