Easy Chicken and Rice Bake – One Dish Dinner

Some nights, you just need dinner to come together without a sink full of dishes. That's where this one dish chicken and rice bake comes in. It's a complete meal—protein, carbs, and veggies—all baked together in one pan, so you can spend less time cleaning and more time relaxing.

I first started making this on busy weeknights when my kids had activities and homework. The magic is in the layering: rice absorbs all the savory broth and chicken juices while it bakes, and the cheese melts into a golden crust that everyone fights over.

This isn't just a recipe; it's a lifesaver. You prep it in 15 minutes, pop it in the oven, and let it work its magic. The house smells amazing, and dinner is ready when you are.

About the Ingredients

1.5 lbs (680g) boneless, skinless chicken thighs

Use thighs for extra juiciness; you can substitute chicken breasts, but reduce baking time by 5 minutes.

1 cup (200g) long-grain white rice

Use regular long-grain, not instant; basmati or jasmine also work, but adjust liquid slightly.

1 can (10.5 oz / 298g) condensed cream of mushroom soup

Use cream of chicken if you prefer; for a lighter option, use a can of reduced-fat soup.

1 cup (240ml) chicken broth

Use low-sodium broth to control salt; you can also use water with a bouillon cube.

1 cup (150g) frozen peas and carrots

No need to thaw; you can use fresh vegetables, just chop them small and add with the rice.

1 cup (120g) shredded cheddar cheese

Sharp cheddar gives more flavor; you can use Monterey Jack or a blend.

1/2 cup (80g) chopped onion

Yellow or sweet onion; you can use 1 teaspoon onion powder if you're in a pinch.

2 cloves garlic, minced

Fresh garlic is best; you can use 1/2 teaspoon garlic powder.

1 teaspoon paprika

Smoked paprika adds a nice depth; regular is fine.

1/2 teaspoon dried thyme

Thyme pairs well with chicken; you can use 1 teaspoon fresh thyme leaves.

Salt and pepper to taste

Season generously; the rice needs it.

2 tablespoons olive oil

For searing the chicken; you can use any neutral oil.

Tips & Tricks

Don't skip browning the chicken

It adds flavor and helps seal in juices, but you don't need to cook it through.

• Make sure to spread the rice evenly in the pan so it cooks evenly; don't pile it up.
• If the top is browning too fast, cover the dish with foil for the last 10 minutes.
• Let the dish rest for 5 minutes after baking so the rice can absorb any remaining liquid.

Step-by-Step Instructions

1. Preheat and Prep

Preheat your oven to 375°F (190°C). Season the chicken thighs generously with salt, pepper, and 1/2 teaspoon of the paprika.

2. Sear the Chicken

In a large oven-safe skillet, heat the olive oil over medium-high heat. Add the chicken thighs and sear for 3-4 minutes per side until golden brown. Remove and set aside.

3. Sauté Aromatics

In the same skillet, reduce heat to medium and add the onion. Cook for 3-4 minutes until translucent. Add the garlic and cook for 30 seconds until fragrant.

4. Combine the Base

Add the rice, chicken broth, cream of mushroom soup, remaining paprika, thyme, and frozen peas and carrots. Stir well to combine, scraping up any browned bits from the bottom of the pan.

5. Arrange the Chicken

Nestle the seared chicken thighs into the rice mixture, skin side up. Bring the liquid to a gentle simmer.

6. Bake Covered

Cover the skillet with a lid or foil and transfer to the oven. Bake for 25 minutes.

7. Add Cheese and Finish

Remove the skillet from the oven, uncover, and sprinkle the shredded cheddar cheese over the top. Return to the oven uncovered and bake for 10-15 minutes more, until the cheese is melted and bubbly and the rice is tender. The internal temperature of the chicken should read 165°F (74°C).

8. Rest and Serve

Let the dish rest for 5 minutes before serving. Fluff the rice gently with a fork and serve directly from the skillet.

Delicious Variations

Vegetarian

Omit the chicken and use vegetable broth and cream of celery soup. Add extra vegetables like mushrooms and zucchini.

Spicy

Add 1/2 teaspoon of red pepper flakes or a diced jalapeño to the rice mixture for a kick.

Herb Lover

Stir in a handful of fresh parsley or dill before serving for a burst of freshness.

How to Store One Dish Meal Ideas: Hearty Chicken and Rice Bake

Frequently Asked Questions

Try this one dish chicken and rice bake this week—it's the perfect solution for busy nights. And remember, small steps count.

One Dish Meal Ideas: Hearty Chicken and Rice Bake

This one dish chicken and rice bake is a hearty, comforting meal with juicy chicken, fluffy rice, and a golden cheesy crust, all baked in a single pan for easy cleanup.

★★★★½ 4.8 (187 ratings)

15 minPrep time40 minCook time6Servings480 kcalCalories

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🧂 Ingredients

• 1.5 lbs (680g) boneless, skinless chicken thighs
• 1 cup (200g) long-grain white rice
• 1 can (10.5 oz / 298g) condensed cream of mushroom soup
• 1 cup (240ml) chicken broth
• 1 cup (150g) frozen peas and carrots
• 1 cup (120g) shredded cheddar cheese
• 1/2 cup (80g) chopped onion
• 2 cloves garlic, minced
• 1 teaspoon paprika
• 1/2 teaspoon dried thyme
• Salt and pepper to taste
• 2 tablespoons olive oil

📋 Instructions

1. 1Preheat and Prep — Preheat your oven to 375°F (190°C). Season the chicken thighs generously with salt, pepper, and 1/2 teaspoon of the paprika.
2. 2Sear the Chicken — In a large oven-safe skillet, heat the olive oil over medium-high heat. Add the chicken thighs and sear for 3-4 minutes per side until golden brown. Remove and set aside.
3. 3Sauté Aromatics — In the same skillet, reduce heat to medium and add the onion. Cook for 3-4 minutes until translucent. Add the garlic and cook for 30 seconds until fragrant.
4. 4Combine the Base — Add the rice, chicken broth, cream of mushroom soup, remaining paprika, thyme, and frozen peas and carrots. Stir well to combine, scraping up any browned bits from the bottom of the pan.
5. 5Arrange the Chicken — Nestle the seared chicken thighs into the rice mixture, skin side up. Bring the liquid to a gentle simmer.
6. 6Bake Covered — Cover the skillet with a lid or foil and transfer to the oven. Bake for 25 minutes.
7. 7Add Cheese and Finish — Remove the skillet from the oven, uncover, and sprinkle the shredded cheddar cheese over the top. Return to the oven uncovered and bake for 10-15 minutes more, until the cheese is melted and bubbly and the rice is tender. The internal temperature of the chicken should read 165°F (74°C).
8. 8Rest and Serve — Let the dish rest for 5 minutes before serving. Fluff the rice gently with a fork and serve directly from the skillet.

👨‍🍳 Chef's Note: For an extra golden crust, switch the oven to broil for the last 2-3 minutes of baking, but watch carefully to prevent burning.

Servings: 6

Cuisine: American

Course: Dinner

Nutrition (per serving): 480 kcal · 32g protein · 45g carbs · 20g fat

Written by Maya Okafor
Maya writes about sustainable living and practical zero-waste swaps for busy families. She focuses on small, budget-friendly changes that fit into real life.