One Pan Garlic Parmesan Chicken Bake
Chicken thighs, jasmine rice, vegetables, and Parmesan bake together in one dish for six meals with minimal cleanup.
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- 1 1/2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 1/2 cups jasmine rice, uncooked
- 3 cups chicken broth, warmed
- 1 medium yellow onion, diced
- 1 red bell pepper, diced
- 1 1/2 cups cherry tomatoes, halved
- 2 cups baby spinach, roughly chopped
- 4 cloves garlic, minced
- 50g freshly grated Parmesan cheese
- 2 tsp Italian seasoning
- 1 1/2 tsp garlic powder
- 1 tsp onion powder
- 3/4 tsp smoked paprika
- 3/4 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp red pepper flakes (optional)
- 1/4 cup fresh parsley, finely chopped
- 1Preheat oven — Preheat oven to 400°F.
- 2Add ingredients — Add chicken thigh, 1 1/2 cups uncooked rice, diced onion, red bell pepper, cherry tomatoes, spinach, and minced garlic directly to the baking dish.
- 3Season mixture — Season with 2 tsp Italian seasoning, 1 1/2 tsp garlic powder, 1 tsp onion powder, 3/4 tsp smoked paprika, 3/4 tsp salt, 1/2 tsp black pepper, and red pepper flakes if using.
- 4Add broth — Pour in 3 cups chicken broth and stir everything together until evenly combined and the rice is submerged.
- 5Cover and bake — Cover the baking dish tightly with foil and bake at 400°F for 45 minutes.
- 6Add Parmesan — Remove the foil and add fresh parm and go back in the oven uncovered for another 15 mins at 400°.
- 7Finish parsley — Finish with the remaining fresh parsley. Serve hot and enjoy!