Name: Creamy Chicken and Veggie Rice Bake
Prep time: 20 min
Cook time: PT-481926H20M15S
Total time: 40 min
Ingredients: Cooking spray; 3 tablespoons unsalted butter; 1 cup diced yellow onion (from 1 medium onion); 2 teaspoons kosher salt, divided; 3 tablespoons all-purpose flour; 1 3/4 cups low-sodium chicken broth; 1/2 cup whole or 2% milk; 3/4 teaspoon freshly ground black pepper, divided; 3/4 cup uncooked long-grain white rice; 3 cups frozen mixed vegetables (carrots, corn, peas, and green beans); 1 1/2 pounds boneless, skinless chicken thighs, trimmed of excess fat; 1/2 cup shredded cheddar cheese (4 ounces); Hot sauce, for serving

Description

Introducing the Creamy Chicken and Veggie Rice Bake – a perfect blend of comfort food and nutritional value. This dish features tender chicken thighs embedded in creamy sauce, alongside a colorful array of vegetables and rice, all under a delicious layer of melted cheddar cheese. It’s a simple, hearty meal ideal for busy weeknights or relaxed weekend dinners.

Ingredients

Scale

Cooking spray
3 tablespoons unsalted butter
1 cup diced yellow onion (from 1 medium onion)
2 teaspoons kosher salt, divided
3 tablespoons all-purpose flour
1 3/4 cups low-sodium chicken broth
1/2 cup whole or 2% milk
3/4 teaspoon freshly ground black pepper, divided
3/4 cup uncooked long-grain white rice
3 cups frozen mixed vegetables (carrots, corn, peas, and green beans)
1 1/2 pounds boneless, skinless chicken thighs, trimmed of excess fat
1/2 cup shredded cheddar cheese (4 ounces)
Hot sauce, for serving

Instructions

Prepare Oven and Baking Dish: Arrange a rack in the middle of the oven and heat to 375°F. Coat an 11×7-inch or 1.5-quart baking dish with cooking spray.
Sauté the Onion: Melt the unsalted butter in a large skillet over medium heat. Add the diced yellow onion and 1.5 teaspoons of kosher salt. Sauté until the onion is soft but not browned, about 3 to 5 minutes.
Make the Sauce: Sprinkle the all-purpose flour evenly over the sautéed onions, stirring constantly for 1 minute. Gradually pour in the chicken broth and milk, whisking to eliminate lumps. Add 1/4 teaspoon of the black pepper. Bring the mixture to a boil and stir until the sauce thickens—about 3 minutes.
Combine Ingredients in Baking Dish: Mix the uncooked rice and frozen vegetables in the prepared baking dish. Pour the thickened sauce over them, stirring to ensure even distribution.
Add Chicken: Season the chicken thighs with the remaining 1/2 teaspoon salt and 1/2 teaspoon black pepper. Nestle the chicken into the rice and vegetable mix. Cover the dish tightly with aluminum foil.
Bake: Bake covered for 1 hour, or until the rice is tender and the chicken’s internal temperature reaches 160°F.
Add Cheese and Finish Baking: Uncover, sprinkle evenly with shredded cheddar cheese, and return to the turned-off oven. Let it sit in the residual heat until the cheese melts, about 2 to 4 minutes.

Prep Time: 20 minutes
Cook Time: 1 hour and 5 minutes