One-Pan Smoky Spicy Chicken & Rice Bake

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If you’re craving a hearty, flavor-packed dinner with minimal cleanup, this One-Pan Smoky Spicy Chicken & Rice Bake is just the dish for you. Brimming with tender chunks of chicken, fluffy rice, and a bold blend of spices, it delivers comfort and heat in every bite. The smoky undertones and spicy kick make it irresistibly satisfying—perfect for weeknights when you need something easy but crave something big on taste.

The magic of this recipe lies in its simplicity: everything cooks in one pan, allowing the rice to soak up the savory juices from the seasoned chicken and sautéed onions. Not only does this deepen the flavor, but it also keeps cleanup to a minimum. Whether you’re feeding a hungry family or meal prepping for the week, this dish checks all the boxes for a reliable, spicy, and smoky comfort meal.

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Ingredients for this One-Pan Smoky Spicy Chicken & Rice Bake

• 1 ½ lbs boneless, skinless chicken breast, cut into bite-sized chunks
• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 1 cup long-grain white rice (uncooked)
• 2 ½ cups low-sodium chicken broth
• 1 tablespoon tomato paste
• 1 teaspoon smoked paprika
• ½ teaspoon cayenne pepper (adjust to taste)
• 1 teaspoon ground cumin
• ½ teaspoon chili powder
• Salt and black pepper to taste
• Optional garnish: chopped cilantro or green onions

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Step 1: Sauté the Aromatics and Chicken

Start by heating olive oil in a large, oven-safe skillet over medium heat. Add the chopped onions and cook until they’re soft and slightly caramelized, about 3–4 minutes. Stir in the minced garlic and cook for another minute until fragrant.

Now add the chicken pieces to the pan. Season them with salt, pepper, and half of the smoked paprika, cumin, and cayenne pepper. Cook until the chicken is no longer pink on the outside, about 5–6 minutes. It doesn’t need to be fully cooked through at this stage, as it will finish cooking in the oven.

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Step 2: Toast the Rice

Push the chicken slightly to the sides of the pan and add the uncooked rice in the center. Let it toast for 2–3 minutes, stirring occasionally. This adds a nice nutty flavor to the dish and helps the rice absorb the seasonings better.

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Step 3: Add the Liquid and Tomato Paste

Stir in the chicken broth and tomato paste, making sure the paste is well dissolved into the liquid. Mix everything evenly, ensuring that the rice is fully submerged. Sprinkle in the remaining spices—smoked paprika, cayenne, cumin, and chili powder—and give it a good stir to distribute the flavors.

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Step 4: Bake to Finish

Preheat your oven to 375°F (190°C). Cover the skillet tightly with foil or a lid and transfer it to the oven. Bake for 25–30 minutes or until the rice is tender and has absorbed all the liquid. If needed, uncover and bake for an additional 5 minutes to allow any excess moisture to evaporate.

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Step 5: Let it Rest and Serve

Remove the pan from the oven and let it rest, covered, for about 5 minutes. This helps the steam finish cooking the rice and keeps it moist. Fluff the rice with a fork, garnish with chopped cilantro or green onions if desired, and serve warm.

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Storage Instructions

This One-Pan Smoky Spicy Chicken & Rice Bake stores beautifully, making it ideal for meal prep or leftovers. Allow the dish to cool completely before storing.

• Refrigerator: Transfer leftovers to an airtight container and refrigerate for up to 4 days.
• Freezer: Store in a freezer-safe container for up to 2 months. To prevent the rice from drying out, add a splash of broth before reheating.
• Reheating: Warm in the microwave with a damp paper towel over the container to retain moisture, or reheat on the stove with a little broth in a covered skillet over medium heat until hot.

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Estimated Nutrition

Per serving (based on 4 servings total):

• Calories: 450
• Protein: 40g
• Carbohydrates: 35g
• Fat: 17g
• Saturated Fat: 3g
• Cholesterol: 95mg
• Sodium: 580mg
• Fiber: 2g
• Sugar: 3g

Note: Nutritional values may vary depending on exact ingredients used and portion size.

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Frequently Asked Questions

Can I use chicken thighs instead of breasts?

Yes, boneless, skinless chicken thighs work well and add extra juiciness due to their higher fat content.

Is it possible to make this dish vegetarian?

Absolutely! Swap the chicken for canned chickpeas or cubes of firm tofu and use vegetable broth instead of chicken broth.

How spicy is this dish?

It has a moderate kick from the cayenne and chili powder. You can easily adjust the heat by reducing or increasing those spices.

Can I use brown rice?

Yes, but it requires a longer cooking time (around 45–50 minutes) and more liquid (about 3 cups of broth). Pre-soaking the brown rice helps reduce the cook time.

What can I serve with this dish?

A crisp green salad, sautéed veggies, or a dollop of sour cream or Greek yogurt makes a great pairing.

Can I prepare this ahead of time?

Yes, you can assemble everything in the pan and refrigerate it (uncooked) for up to 24 hours before baking. Let it come to room temperature before placing it in the oven.

My rice came out undercooked, what went wrong?

This can happen if the pan wasn’t tightly covered or the oven temperature was too low. Ensure a tight seal and bake at the correct temperature.

Can I double the recipe?

Definitely! Use a larger skillet or baking dish, and adjust cooking times slightly—check for doneness around the 35–40 minute mark.

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