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–+ servings

Creamy One-Pan Chicken and Rice Bake

Creamy rice and juicy chicken thighs bake together in one pan, then finish under melted cheddar. An easy one-pan chicken and rice bake.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings: 1
Course: Chicken, Main Course
Cuisine: American
Calories: 567
Ingredients Method Nutrition Notes

Ingredients
  

Chicken and Rice Base
  • 1 1/2 lb boneless, skinless chicken thighs
  • 1 cup uncooked long-grain white rice
  • 1 can (10.5 oz) condensed cream of chicken soup
  • 1 can (10.5 oz) condensed cream of mushroom soup
  • 1 3/4 cups chicken broth
  • 1/2 cup sour cream
  • 1/2 cup whole milk
Seasoning Blend
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp paprika
  • 1/2 tsp dried thyme
  • 1 tsp salt
  • 1/2 tsp black pepper
Cheesy Topping
  • 1 cup shredded cheddar cheese
  • 2 tbsp unsalted butter, cut into thin slices
  • 2 tbsp chopped fresh parsley for garnish

Method
 

Prep
  1. Preheat the oven to 375°F and lightly coat a 9-by-13-inch baking dish with nonstick cooking spray.
  2. In a large bowl, whisk together the condensed chicken soup, condensed mushroom soup, chicken broth, sour cream, whole milk, garlic powder, onion powder, paprika, dried thyme, salt, and black pepper until smooth.
  3. Add the long-grain white rice and stir until every grain is fully coated with the seasoned sauce.
  4. Pour the rice and sauce mixture into the prepared baking dish and spread it into an even layer.
Assemble and Bake
  1. Lay the chicken thighs in a single layer over the rice mixture and season lightly with additional salt and black pepper.
  2. Scatter thin slices of butter over the chicken and rice.
  3. Cover the dish tightly with aluminum foil, crimping the edges to keep the steam trapped.
  4. Bake covered for 50 minutes at 375°F.
  5. Remove the foil and sprinkle the shredded cheddar cheese evenly over the top.
  6. Bake uncovered for 10 to 15 more minutes, until the cheese is melted and bubbling, the rice is tender, and the chicken reaches 165°F on an instant-read thermometer.
Finish
  1. Rest the casserole for 5 minutes before serving.
  2. Garnish with fresh parsley and serve hot straight from the dish.

Nutrition

Calories: 567kcalCarbohydrates: 34gProtein: 36gFat: 30gSaturated Fat: 13gCholesterol: 139mgSodium: 1580mgFiber: 1gSugar: 3g

Notes

Seal the foil well so the rice absorbs steam and cooks evenly.
Store leftovers in a covered container in the fridge for up to 3 days and reheat until hot.
For a lighter twist, use low-fat milk, reduced-fat sour cream, or reduced-sodium chicken broth.
Freezing isn't recommended because the rice and creamy sauce can separate when thawed.
If you swap in boneless, skinless chicken breasts, check the temperature around 45 minutes to avoid dry meat.
Serve with a simple green salad or roasted California vegetables for a balanced dinner.
Use a 9-by-13-inch baking dish so the layers cook evenly; any smaller dish will make the rice too deep.

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