Some of my favorite meals are the ones where everything comes together in one pan. As a busy mom, I’m always looking for dinners that are filling, flavorful, and easy enough to put together without having a sink full of dishes afterward. This chicken and rice is exactly that kind of meal.

The basmati rice cooks underneath with chicken broth, warm spices, and vegetables, while the seasoned chicken roasts right above it. As the chicken cooks, all those flavorful juices drip down into the rice, giving it even more flavor. It’s simple, comforting food that can feed the whole family.

You have your chicken, rice, and vegetables all together, so you really don’t need much else. And although it’s an easy dinner, when that big tray comes out of the oven with golden chicken sitting over colorful rice and vegetables, it looks like you spent much more time on it than you actually did.

Recipe

Easy One-Pan Chicken & Basmati Rice Dinner

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This Recipe Some of my favorite meals are the ones where everything comes together in one pan. As a busy mom, I’m always looking for dinners that are filling, flavorful, and easy enough to put together without having a sink full of dishes afterward.

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Ingredients

Basmati Rice

2 cups basmati rice
1/2 teaspoon salt
1/2 teaspoon freshly cracked black pepper
1 tablespoon Badia Complete Seasoning
1/2 teaspoon seasoning salt
1 teaspoon paprika
1/2 tablespoon garlic powder
1/2 teaspoon turmeric
Dash of cumin
1/2 cup olive oil melted butter, or ghee
4 cups chicken broth
or 2–3 chicken bouillon cubes dissolved in 4 cups water
2 cups frozen mixed vegetables

Seasoned Chicken

1 whole chicken cut into pieces, or your favorite combination of chicken thighs and legs
1 tablespoon Badia Complete Seasoning
1/2 tablespoon salt or to taste
1 teaspoon freshly cracked black pepper
1 teaspoon garlic powder
1 teaspoon paprika
1 tablespoon seasoning salt
1/4 cup extra-virgin olive oil

Instructions

Prepare the Rice

Preheat the oven to 375°F.
Wash and rinse the basmati rice several times until the water runs mostly clear. This removes the excess starch and helps give you fluffier, more separated grains.
Cover the rice with hot water and allow it to soak for about 15 minutes. Drain it well and transfer it to a deep baking dish or roasting pan.
Add the salt, black pepper, Badia Complete Seasoning, seasoning salt, paprika, garlic powder, turmeric, cumin, and olive oil, butter, or ghee.
Pour in the chicken broth. If you’re using bouillon instead, dissolve 2–3 cubes in 4 cups of water before adding it.
Mix everything gently until the seasonings are evenly distributed throughout the rice.
Add the frozen vegetables and gently mix again.
Cover the baking dish tightly with aluminum foil. Poke a few small holes in the foil to allow a little steam to escape.

Season the Chicken

Clean and prepare your chicken as you normally would, then pat it dry.
Place the chicken pieces in a large bowl or tray. Add the Badia Complete Seasoning, salt, black pepper, garlic powder, paprika, seasoning salt, and olive oil.
Massage everything thoroughly over the chicken, making sure each piece is well coated on all sides.

Bake

Arrange the seasoned chicken pieces directly on top of the foil-covered rice pan. This allows the chicken to roast while the rice steams underneath.
Bake at 375°F for approximately 1 to 1 1/2 hours, depending on the size and type of chicken pieces you’re using.
The chicken should be beautifully golden and fully cooked. For food safety, the thickest part should reach at least 165°F, without touching the bone.
Carefully remove the chicken and then remove the foil from the rice. Fluff the rice gently with a fork and mix the vegetables throughout.
Place the chicken back over the rice and serve everything hot.

Connie’s notes

Rinse and soak the rice. Rinsing removes excess starch, while a short soak helps the basmati rice cook more evenly.
Use a deep baking dish. The rice expands as it cooks, and you’ll also have broth and vegetables in the pan, so make sure there’s enough room.
Seal the foil well. The trapped steam is what cooks the rice. If too much steam escapes, the rice may stay firm.
Watch the salt. Complete seasoning, seasoning salt, chicken broth, and bouillon can all add salt, so adjust the extra salt accordingly.
Pat the chicken dry before seasoning. Removing excess moisture helps the seasoning stick and gives the chicken a better golden exterior.
Use chicken thighs and legs for an especially juicy result. They hold up well during the longer roasting time and add plenty of flavor.
For crispier chicken, broil it briefly once everything is cooked. Watch closely because the skin can brown quickly.
Let the dish rest for 5–10 minutes before fluffing the rice. This helps the remaining moisture settle evenly into the rice.
This is a great one-pan family dinner with seasoned chicken, fluffy basmati rice, and vegetables all cooked together with minimal cleanup.