Sunday Chicken Rice Bake
Elevate your Sunday dinner with this comforting and hearty Sunday Chicken Rice Bake! Perfectly seasoned boneless, skinless chicken thighs are seared to golden perfection and nestled atop a bed of creamy, flavorful rice infused with chicken broth, cream of chicken soup, and a medley of aromatic herbs and spices like garlic, paprika, and thyme. This one-pan wonder bakes to tender, savory perfection with minimal prep time, making it an ideal weeknight meal or an easy dish to impress your family on a lazy Sunday. Customize it with a sprinkle of gooey cheddar cheese and finish with fresh parsley for a pop of color and flavor. It's a satisfying, no-fuss dinner that pairs well with a crisp green salad or roasted vegetables. Designed for simplicity and packed with cozy flavors, this chicken and rice bake is guaranteed to become a family favorite!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken thighs
- 1 cup white long-grain rice
- 2 cups chicken broth
- 1 10.5-ounce can cream of chicken soup
- 1 medium yellow onion, finely chopped
- 1 teaspoon garlic powder
- 0.5 teaspoon paprika
- 0.5 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 0.5 cup shredded cheddar cheese (optional)
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Rinse the chicken thighs and pat them dry with paper towels. Season both sides with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper.
In a large skillet, heat the olive oil over medium-high heat. Sear the chicken thighs for 2-3 minutes on each side, until golden brown. Remove them from the skillet and set aside. They do not need to be fully cooked at this stage.
In a mixing bowl, combine the rice, chicken broth, cream of chicken soup, chopped onion, garlic powder, paprika, dried thyme, the remaining 0.5 teaspoon salt, and 0.25 teaspoon black pepper. Mix well to ensure even distribution.
Pour the rice mixture into a 9x13-inch baking dish, spreading it out evenly.
Place the seared chicken thighs on top of the rice mixture.
Cover the baking dish tightly with aluminum foil to trap the steam.
Bake in the preheated oven for 45 minutes.
Remove the foil and bake for an additional 15 minutes, or until the rice is tender and the chicken is fully cooked (with an internal temperature of 165°F/74°C).
If using shredded cheddar cheese, sprinkle it evenly over the dish during the last 5 minutes of uncovered baking time, allowing it to melt.
Once done, remove the dish from the oven and let it rest for 5 minutes before serving.
Garnish with fresh parsley and serve warm. Enjoy your Sunday Chicken Rice Bake!
Nutrition Facts
Calories |
452 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.6 g | 33% | |
| Saturated Fat | 8.3 g | 41% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 126 mg | 42% | |
| Sodium | 1207 mg | 52% | |
| Total Carbohydrate | 20.1 g | 7% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 3.5 g | ||
| Protein | 35.0 g | 70% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 197 mg | 15% | |
| Iron | 2.8 mg | 15% | |
| Potassium | 532 mg | 11% | |
*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.
