Chicken · Easy
Easy Baked Chicken and Rice
This easy chicken and rice bakes together in one dish for a simple, comforting dinner with minimal hands-on effort. It's a family favorite that's ready in about an hour.
What you'll need
- 1.5 lbsboneless, skinless chicken thighs
- 1 teaspoon eachsalt, pepper, and paprika
- 1.5 cupslong-grain white rice, uncooked
- 3 cupschicken broth
- 1 can (10.5 oz)cream of chicken soup
- 1/2 teaspoongarlic powder
- 1/2 teaspoononion powder
- 2 tablespoonsbutter, cubed
- optionalfresh parsley, for garnish
Let's cook
- 1Preheat the oven to 375F and grease a 9x13-inch baking dish.
- 2Season the chicken thighs with salt, pepper, and paprika.
- 3In the baking dish, whisk together the chicken broth, cream of chicken soup, garlic powder, and onion powder.
- 4Stir in the uncooked rice, spreading it evenly in the dish.
- 5Nestle the seasoned chicken thighs on top of the rice mixture and dot with butter.
- 6Cover tightly with foil and bake for 40 minutes, then uncover and bake for another 10 minutes until the chicken is cooked through and the rice is tender.
- 7Let rest for 5 minutes, garnish with parsley, and serve.
Make it yours
- Add frozen peas and carrots for more vegetables.
- Use chicken breasts instead of thighs.
- Top with shredded cheese in the last 10 minutes of baking.
Good with
- Steamed broccoli
- A simple green salad
- Dinner rolls
Frequently asked questions
Good questions, answered.
Can I use brown rice instead?
Yes, but you'll need to increase the broth slightly and extend the covered baking time to about 55-60 minutes.
Why is my rice still crunchy?
Make sure the dish is tightly covered with foil to trap steam, and check that your oven temperature is accurate.
Keep cooking
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