One Dish Chicken Rice Bake
Satisfy your craving for comfort food with this effortless One Dish Chicken Rice Bake—a hearty, family-friendly meal that brings flavor and convenience to your dinner table. This fuss-free recipe combines tender, perfectly seasoned chicken breasts with creamy, flavorful rice cooked in a rich blend of chicken broth, cream of mushroom soup, and cream of chicken soup. Enhanced with a touch of garlic, onion powder, and paprika, this dish delivers layers of irresistible savory goodness in every bite. The best part? Everything bakes together in a single pan, cutting down on dishes while ensuring the rice soaks up all the delicious juices from the chicken. With just 15 minutes of prep time and a golden finish in the oven, this dish is perfect for busy weeknights or cozy family dinners. Garnish with fresh parsley for a pop of color and serve it straight out of the oven for a meal that’s sure to please.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 cup long-grain white rice
- 1.5 cups chicken broth
- 10.5 ounces condensed cream of mushroom soup
- 10.5 ounces condensed cream of chicken soup
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons unsalted butter
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with cooking spray or a small amount of oil.
In a medium bowl, combine the chicken broth, cream of mushroom soup, cream of chicken soup, onion powder, garlic powder, paprika, salt, and black pepper. Stir or whisk until smooth and well combined.
Pour the uncooked rice evenly into the prepared baking dish. Spread it out to cover the bottom in an even layer.
Pour the soup mixture over the rice, spreading it gently with a spatula to ensure the rice is covered evenly.
Lay the chicken breasts on top of the rice and soup mixture. Season the chicken with a pinch of additional paprika, salt, and pepper if desired.
Cut the unsalted butter into small cubes and scatter them evenly over the chicken breasts.
Cover the baking dish tightly with aluminum foil to trap in moisture and ensure even cooking.
Bake in the preheated oven for 50 minutes. Remove the foil and bake for an additional 10 minutes to allow the chicken and rice to brown slightly on top.
Check to ensure the chicken is fully cooked (internal temperature of 165°F or 74°C) and the rice is tender. If needed, return to the oven for an additional 5-10 minutes.
Remove from the oven and let rest for 5 minutes. Garnish with chopped fresh parsley, if desired, before serving.
Nutrition Facts
Calories |
2240 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.2 g | 112% | |
| Saturated Fat | 33.7 g | 168% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 677 mg | 226% | |
| Sodium | 7444 mg | 324% | |
| Total Carbohydrate | 102.7 g | 37% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 7.1 g | ||
| Protein | 239.6 g | 479% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 253 mg | 19% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 2597 mg | 55% | |
*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.
