Let’s talk homemade naan. You know, the kind that’s so pillowy-soft you want to use it as a napkin—and then eat it? I’ve made this naan more times than I can count, and every time it disappears faster than I can say ‘pass the curry.’ There’s something magical about flipping a piece of dough in a hot pan, watching it puff up like it has dreams of being a balloon. This recipe keeps it easy—no tandoor, no stress, just a bowl, a spoon, and a little bit of patience. Yogurt and yeast work together to create the fluff, and a brush of garlic butter at the end seals the deal. It’s the kind of recipe you can make on a weeknight and still feel like a kitchen wizard. Great alongside tikka masala, scooping up hummus, or sneaking bites straight from the pan (no judgment). Let’s make naan that tastes like it came straight from your favorite Indian restaurant—without leaving home.
Table of Contents
- 1) Key Takeaways
- 2) Easy Chicken and Rice Bake Recipe
- 3) Ingredients for Chicken and Rice Bake
- 4) How to Make Chicken and Rice Bake
- 5) Tips for Making Chicken and Rice Bake
- 6) Making Chicken and Rice Bake Ahead of Time
- 7) Storing Leftover Chicken and Rice Bake
- 8) Try these chicken dinners next!
- 9) Chicken and Rice Bake Recipe
- 10) Nutrition
1) Key Takeaways
- This dish is part of easy chicken recipes with few ingredients simple meals dinner.
- Perfect for weeknights when quick dinner decisions matter most.
- Only a few pantry staples are required to make this comforting, family-friendly dish.
- Works great for batch cooking or doubling up for leftovers.
2) Easy Chicken and Rice Bake Recipe
This chicken and rice bake is a back-pocket lifesaver. We all know those nights when dinner needs to be quick, kid-approved, and stress-free. You pull out a few ingredients, toss them into a dish, and let the oven do the rest. This is that kind of recipe.
It falls right in line with easy chicken recipes with few ingredients simple meals dinner, and I love how easily it adapts. Out of broth? Use water with a bouillon cube. No cream? Toss in a dollop of Greek yogurt or sour cream. It’s not about perfection—it’s about comfort and ease.
If you’re cooking for a family or picky eaters, this recipe shines. It also lands right in the territory of easy dinner recipes for family with kids simple comfort foods. It’s warm, filling, and tastes like something grandma might’ve made on a rainy Wednesday night. Except, you know, without the need to peel 12 potatoes.
3) Ingredients for Chicken and Rice Bake
Chicken Thighs: Boneless, skinless chicken thighs work best here because they stay juicy and tender while baking. You can swap in breasts, but they’ll need a little extra seasoning and care to avoid drying out.
White Rice: Long-grain white rice is the magic base. It soaks up all the good flavors without turning mushy. Skip instant rice—this dish deserves better.
Chicken Broth: Use low-sodium chicken broth to keep things balanced. The broth infuses the rice with savory flavor while keeping it moist and fluffy.
Garlic Powder: Just enough to lift the flavor and give that homemade, slow-cooked vibe. You can add fresh garlic too, but garlic powder keeps it simple.
Onion Powder: This is your quiet hero. It adds depth without any chopping, and no kid will pick it out. Win-win.
Butter: A few small pats of butter melt into the dish and give it that “I worked harder than I did” flavor boost. Margarine works too, in a pinch.
Salt and Pepper: Don’t forget these. Just a little seasoning goes a long way when you’re working with simple ingredients.
4) How to Make Chicken and Rice Bake
Step 1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish. No parchment paper or fuss here—just old-fashioned prep.
Step 2. Add the uncooked white rice directly into the baking dish. Spread it out evenly like you’re making a rice bed for the chicken.
Step 3. Pour in the chicken broth, then sprinkle in the garlic powder, onion powder, salt, and pepper. Give it a gentle stir to make sure the seasoning mixes into the broth.
Step 4. Nestle the chicken thighs into the rice mixture. Skin side up if they have skin. This keeps them tender and juicy while the rice absorbs all the savory goodness.
Step 5. Dot the top of the chicken with small pieces of butter. This helps the dish brown and adds a rich finish without extra steps.
Step 6. Cover the dish tightly with foil and bake for 45 minutes. Remove the foil and bake uncovered for another 15 to 20 minutes until the rice is tender and the chicken is golden on top.
Step 7. Let the dish rest for 5 minutes. Then grab a big spoon and dig in. Bonus points if you’ve got chopped parsley to sprinkle over the top.
5) Tips for Making Chicken and Rice Bake
Keep the rice type consistent. Switching to brown rice or jasmine may affect the cook time or texture, and no one likes crunchy surprise rice.
Cover tightly when baking. This traps steam and ensures even rice cooking. Loose foil? Say hello to uneven patches and crunchy corners.
Want more flavor? Add a teaspoon of dried Italian seasoning or a splash of Worcestershire sauce to the broth. It’s a nice touch when you’re feeling a bit extra.
6) Making Chicken and Rice Bake Ahead of Time
Planning ahead? You’re already winning. Mix everything up (except the butter) and store it in the fridge in your baking dish. Cover it tightly with foil or a lid and stash it for up to 24 hours before baking.
When it’s time to cook, add the butter on top and pop it in the oven. You may need to add an extra 5 to 10 minutes of bake time since it’ll be going in cold.
This also makes it great for meal trains or busy weeknight swaps with other parents. Just drop it off with reheating instructions and you’re basically a dinner hero.
7) Storing Leftover Chicken and Rice Bake
Store leftovers in an airtight container for up to 4 days in the fridge. The rice will keep absorbing moisture, so if it feels a little dry when reheating, just splash in a spoonful of broth or water.
To reheat, microwave a single portion with a cover or damp paper towel to keep it from drying out. For the whole pan, cover it with foil and rewarm in a 325°F oven until heated through.
It actually tastes even better the next day—kind of like how lasagna improves with time. The flavors settle in and the rice holds together just right. It’s great for packed lunches or quick grab-and-heat dinners.
8) Try these chicken dinners next!
9) Chicken and Rice Bake Recipe
Homemade Naan Bread – Easy Bread Recipes for Soft, Puffy, Golden Perfection
Ingredients
- 2 teaspoons active dry yeast
- 1 teaspoon sugar
- ½ cup warm water
- 2½–3 cups all-purpose flour
- ½ teaspoon salt
- ¼ cup plain yogurt
- 2 tablespoons olive oil
- 1 tablespoon melted butter (for brushing)
- Optional: minced garlic, chopped cilantro for garnish
Instructions
- In a bowl, stir yeast and sugar into warm water. Let it sit for 10 minutes until frothy—if nothing happens, your yeast ghosted you.
- Add flour, salt, yogurt, and olive oil. Mix until it comes together, then knead for about 5-6 minutes until smooth.
- Cover the dough with a damp towel. Let it nap in a warm spot for 1 hour or until it doubles in size.
- Punch down the dough (gently—don’t take your stress out on it), then divide into 8 equal parts. Roll each into a ball.
- Use a rolling pin to flatten each ball into an oval shape, roughly ¼ inch thick.
- Heat a skillet over medium-high heat. No oil needed here. Cook each naan for about 1-2 minutes per side until you see golden bubbles.
- Brush with melted butter (or garlic butter if you’re feeling fancy), sprinkle with cilantro, and serve warm.
10) Nutrition
Serving Size: 1/6 of pan — Calories: 410 — Protein: 25g — Fat: 17g — Carbs: 32g — Fiber: 1g — Sugar: 1g — Sodium: 460mg — Cholesterol: 95mg
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