Chicken and Rice Bake
Elevate your weeknight dinner routine with this comforting and flavorful Chicken and Rice Bake. Tender, golden-brown chicken thighs are nestled on a bed of perfectly seasoned, creamy rice infused with the rich flavors of chicken broth, garlic, and sautéed onions. This one-pan dish is brought together with cream of mushroom soup for a luscious texture, while optional frozen peas add a pop of color and freshness. The recipe comes together effortlessly with just 15 minutes of prep, and the oven does the rest, making it a stress-free weeknight staple. Perfect for family dinners, this classic baked chicken and rice recipe is warm, hearty, and garnished with fresh parsley for an elegant final touch. Whether you're craving comfort food or looking to feed a crowd, this easy chicken and rice casserole is a guaranteed hit!
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Recipe Information
Ingredients
- 4 pieces Chicken thighs (bone-in, skin-on)
- 1 cup Uncooked long-grain white rice
- 2 cups Chicken broth
- 1 can (10.5 oz) Cream of mushroom soup
- 1 medium Yellow onion, diced
- 2 cloves Garlic, minced
- 2 tablespoons Butter
- 1 tablespoon Olive oil
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 0.5 teaspoons Dried thyme
- 0.5 cup Frozen peas (optional)
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Heat the olive oil in a large skillet over medium-high heat. Season the chicken thighs with salt, black pepper, and paprika. Sear the chicken for 3-4 minutes per side until golden brown. Remove the chicken and set aside.
In the same skillet, melt the butter. Add the diced onion and sauté for 3-4 minutes until softened. Add the minced garlic and cook for an additional 1 minute, stirring constantly.
Stir in the uncooked rice, toasting it lightly for 1-2 minutes to enhance the flavor.
In a medium mixing bowl, whisk together the chicken broth, cream of mushroom soup, dried thyme, salt, and black pepper.
Transfer the rice mixture to a 9x13-inch baking dish and spread it evenly. Pour the broth and soup mixture over the rice, stirring gently to combine.
Nestle the seared chicken thighs on top of the rice mixture. Cover tightly with aluminum foil.
Bake in the preheated oven for 45 minutes. If adding frozen peas, sprinkle them over the dish after 40 minutes of baking and return to the oven.
After 45 minutes, remove the foil and bake uncovered for an additional 10-15 minutes until the rice is tender and the chicken is fully cooked (internal temperature of 165°F/74°C).
Garnish with freshly chopped parsley before serving. Serve hot and enjoy!
Nutrition Facts
Calories |
2677 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 143.5 g | 184% | |
| Saturated Fat | 45.2 g | 226% | |
| Polyunsaturated Fat | 6.5 g | ||
| Cholesterol | 564 mg | 188% | |
| Sodium | 5232 mg | 227% | |
| Total Carbohydrate | 206.9 g | 75% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 18.8 g | ||
| Protein | 142.3 g | 285% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 448 mg | 34% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 2529 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
