Chicken · Spanish · 35 min
Chicken-Rice "Paella" Bake with Bell Pepper, Asparagus & Artichoke
- 35 min
- 2–6 servings
- 669 kcal / serving
This bake combines tender chicken with rice, artichokes, peppers, and asparagus for a hearty weeknight meal. The skillet-to-oven method concentrates flavor without a lot of fuss.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 1 (6 oz) jarartichoke hearts, marinated
- 1 small bunchasparagus
- ½ cupbasmati rice
- 8 fl ozchicken or vegetable broth
- 1 lbchicken thighs, boneless skinless
- 2 clovesgarlic
- ½ small bunchItalian (flat-leaf) parsley
- ½lemon
- 1 (8 oz) cantomato sauce
- 1yellow bell pepper
- ½ mediumyellow onion
- yellow bell peppers
- lemons
- yellow onions
From the pantry: black pepper, cayenne pepper, coriander, ground, extra virgin olive oil, oregano, dried, paprika, salt
Cookware
aluminum foil · can opener · chef's knife · citrus juicer (optional) · colander · cutting board · garlic press (optional) · measuring cups · measuring spoons · mixing bowls · oven mitts · stainless steel or cast iron skillet · stirring spoon · tongs
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: chicken thighs
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- 1 small bunchasparagus
- 2 clovesgarlic
- ½ small bunchItalian (flat-leaf) parsley
- ½lemon
- 1yellow bell pepper
- ½ mediumyellow onion
- yellow bell peppers
- lemons
- yellow onions
Meat & seafood
- 1 lbchicken thighs, boneless skinless
Pantry & dry goods
- ½ cupbasmati rice
- 8 fl ozchicken or vegetable broth
- 1 (8 oz) cantomato sauce
Sauces, oils & condiments
- 1 (6 oz) jarartichoke hearts, marinated
4 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| artichoke hearts, marinated | 1 (6 oz) jar | 2 (6 oz) jars | 3 (6 oz) jars |
| asparagus | 1 small bunch | 2 small bunches | 3 small bunches |
| basmati rice | ½ cup | 1 cup | 1 ½ cups |
| chicken or vegetable broth | 8 fl oz | 16 fl oz | 24 fl oz |
| chicken thighs, boneless skinless | 1 lb | 2 lb | 3 lb |
| garlic | 2 cloves | 4 cloves | 6 cloves |
| Italian (flat-leaf) parsley | ½ small bunch | 1 small bunch | 1 small bunch |
| lemon | ½ | 1 | 1 ½ |
| tomato sauce | 1 (8 oz) can | 2 (8 oz) cans | 3 (8 oz) cans |
| yellow bell pepper | 1 | 2 | 3 |
| yellow onion | ½ medium | 1 medium | 1 ½ medium |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Preheat the oven to 450°F and set up your mise en place for the vegetables and rice.
- Rinse the rice under cold water in a colander, then drain.
- Dice the bell peppers and trim the asparagus; set them in a bowl. Peel, halve, and thinly slice the onion, and mince the garlic; add these to the bowl with the peppers and asparagus.
- Pat the chicken thighs dry and season both sides with salt and pepper.
- Heat oil in a skillet over medium-high heat. Sear the chicken until golden on each side, about 2 minutes per side, then transfer to a plate and keep the skillet handy.
- Return the skillet to the stove on medium heat, add a little more oil if needed, and cook the vegetables and rice, stirring occasionally, until the vegetables start to soften, about 2 minutes.
- Pour in the broth and tomato sauce. Stir in the spices, then bring to a boil. Nestle the chicken back into the skillet with any juices, cover tightly with foil or a lid, and transfer to the oven.
- Bake until the rice has absorbed the liquid and the chicken is cooked through, about 15 minutes. Remove from the oven and drain the artichoke hearts; roughly chop them.
- Shave parsley leaves from the stems and mince. Slice lemons into wedges.
- When everything is cooked, stir in the artichokes and half of the parsley into the skillet; reserve the rest of the parsley for garnish. Serve with lemon wedges.
Two tips
- Prep the vegetables up to a day ahead and store them in the fridge to speed weeknight cooking.
- If you have pantry swaps, use either chicken or vegetable broth and finish with a squeeze of lemon and the remaining parsley for brightness.
Nutrition per serving
- Calories
- 669 kcal
- Protein
- 58 g
- Carbs
- 66 g
- Fat
- 21 g
- Fiber
- 11 g
- Sodium
- 439 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.