ClockPlayEmailInstagramLinkSMSTwitterYouTubeWhatsAppXSearchClockRight ArrowArrow DownCaret downCaret upCaret leftCaret rightHamburger MenuPop OutThumbs upThumbs up buySpeechAudio onReplayPlusMinusSad smiley faceNo resultsSwapMoreYour grocery bagSuccessShop Tasty MerchYour Cart (empty)Your CartFacebookPinterestEmailPrintSmsTwitterWhatsappCommentTips Highlights
Skip to Content
MealDinnerChickenHalalBudgetDairyHigh-ProteinUnder 1 HourOne-Pot or PanMeal PrepBig BatchDutch OvenWeeknightBakingEasyHealthyDairy-FreeComfort FoodNorth American

Zesty One-Pot Chicken Bake

This dish is a flavorful and easy way to create a hearty and delicious meal all in one pot! Tender chicken thighs are baked to juicy perfection with a medley of colorful veggies and seasoned with zesty lemon and basil. It's a perfect combination of flavors and textures that will leave your taste buds dancing and your family satisfied.

96% would make again
Zesty One-Pot Chicken Bake
Zesty One-Pot Chicken Bake

Ingredients

for 4 servings

  • 2 tablespoons McCormick® Zesty Spice Blend, divided
  • 1 tablespoon kosher salt, divided
  • ½ teaspoon freshly ground black pepper
  • 1 lb boneless, skinless chicken thighs (455 g)
  • 1 tablespoon vegetable oil
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, diced
  • 1 medium red bell pepper, seeded and diced
  • 3 cloves garlic, minced
  • 2 cups white long grain rice (400 g), such as basmati or jasmine
  • 4 cups chicken stock (960 mL)
  • 1 lemon, halved
  • fresh basil, large handful, thinly sliced

Nutrition Info

  • Calories 785
  • Fat 22g
  • Carbs 110g
  • Fiber 2g
  • Sugar 9g
  • Protein 45g

Estimated values based on one serving size.

Preparation

  1. Preheat the oven to 375˚F (190˚C).
  2. In a small bowl, combine 1 tablespoon of the Zesty spice blend, 1 teaspoon salt, and the pepper. Coat each piece of chicken evenly with seasoning blend. Set aside.
  3. In a 6-quart Dutch oven, heat the vegetable oil over medium-high heat. Working in batches, sear the chicken for 2-3 minutes on each side, until a golden brown crust forms. Transfer the chicken to a plate and set aside.
  4. Reduce the heat to medium. Add the butter, onion and garlic. Cook for 2 minutes, until the onion is translucent and fragrant.
  5. Add the rice and remaining tablespoon of Zesty spice blend, bell pepper and stir to coat with the butter and aromatics. Pour in the stock and stir to deglaze the pot. Add the remaining 2 teaspoons of salt. Bring to a low boil and cook for about 2 minutes.
  6. Arrange the chicken pieces on top of the rice. They may sink into the stock slightly, but that is okay.
  7. Cover the Dutch oven and transfer to the oven. Bake for 35 minutes, until the rice is cooked through, but not mushy, and the chicken temperature reaches 165˚F (75˚C).
  8. Remove the chicken from the pot. Squeeze the juice from a lemon half into the rice and fluff with a fork, allowing some steam to escape and halt additional cooking.
  9. Transfer the rice and chicken to plates and top with fresh basil. Cut the remaining lemon half into wedges and serve on the side.
  10. Enjoy!
  11. Cook smarter, not harder. Use our AI chef Botatouille on the Tasty app. Download now.

Related Recipes