There’s something downright magical about the words “One-Pan Chicken and Rice Bake” — especially when your week has been a whirlwind of meetings, errands, and “What’s for dinner?” texts from hungry family members. If you’re looking for a cozy, crowd-pleasing dish that practically cooks itself, this is it.
Quick to prep, incredibly satisfying, and made with everyday pantry staples, this one-pan wonder is your new weeknight hero. Think creamy rice, tender chicken, and gooey cheddar cheese all in one bubbling casserole dish. Best part? Minimal cleanup.
Table of Contents
Why You’ll Love This One-Pan Chicken and Rice Bake
Here’s the scoop: you don’t need a culinary degree or three hours of free time to make something delicious. This One-Pan Chicken and Rice Bake takes just 15 minutes to throw together, and your oven does the rest. Plus, it feeds a hungry crew with zero complaints (yes, even from picky eaters).
Whether you’re cooking for your family or prepping comfort food for a friend in need, this dish always delivers.
Ingredients
- 3-4 thick-cut boneless skinless chicken breasts
- 1 1/2 cups white rice (uncooked)
- 1 1/2 cans cream of mushroom soup
- 3/4 cup water
- 2 1/2 cups milk
- 2 cups shredded cheddar cheese
- 1 packet onion soup mix
- 1/3 teaspoon paprika
- 1 teaspoon parsley (for garnish)
- Salt and black pepper, to taste
How to Make Discover this Creamy One-Pan Chicken and Rice Bake
Step 1: Preheat and Prep
Preheat your oven to 350°F. Lightly grease a 9×13-inch casserole dish with butter or cooking spray. This tiny step saves you from scrubbing later—trust me.
Step 2: Mix the Creamy Base
In a large bowl, whisk together the cream of mushroom soup, milk, water, and onion soup mix. Stir until smooth and just slightly thick.
Step 3: Layer It Up
Pour the uncooked rice into the prepared casserole dish and spread it evenly. Pour the soup mixture over the rice, making sure it’s fully coated. Give the dish a little shake to help everything settle.
Step 4: Add the Chicken
Place the chicken breasts on top of the rice and soup mix. Press them down slightly so they’re cozily tucked in. Sprinkle with paprika, salt, and pepper.
Step 5: Cover and Bake
Cover tightly with aluminum foil to lock in steam. Bake for 45 minutes.
Step 6: Cheese It!
Uncover and check the rice—it should be tender and most of the liquid absorbed. Sprinkle the cheddar cheese evenly over the top. Return to the oven, uncovered, for another 15 minutes.
Step 7: Let It Rest
Remove from oven and let it sit for 5-10 minutes (if you can wait). Garnish with parsley and serve hot.
Aneta’s Tips for the Best Chicken and Rice Bake
- Use thick-cut chicken breasts to keep them juicy. Thinner cuts may overcook.
- Don’t be shy with seasoning. Garlic powder, Italian herbs, or even a pinch of chili flakes can add a twist.
- Leftovers? This reheats like a dream. Add a splash of milk before microwaving to bring back that creamy texture.
A Little Kitchen Story
This recipe became my weeknight lifesaver after my twins started soccer practice three times a week. I needed something hearty, easy, and (most importantly) something they wouldn’t groan at. Now it’s a regular in our dinner rotation, and they ask for “that cheesy chicken bake” at least once a week.
FAQs About One-Pan Chicken and Rice Bake
Can I substitute the cream of mushroom soup?
Absolutely! Cream of chicken or cream of celery work just as well.
How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days. To reheat, add a little milk and warm it gently in the microwave or oven.
Can I use brown rice?
You can, but it takes longer to cook and may need extra liquid. Stick with white rice for best results.
Ready to Fall in Love with Dinner Again?
This One-Pan Chicken and Rice Bake is the weeknight comfort food you didn’t know you needed. Creamy, cheesy, and soul-soothing, it’s a simple yet satisfying meal that brings everyone to the table. Try it tonight—your oven (and your family) will thank you!
More Recipes to Try If You Loved This One-Pan Wonder
Looking to keep the cozy, creamy vibes going in your kitchen? After falling in love with this One-Pan Chicken and Rice Bake, here are a few more comforting favorites that pair beautifully with the same easygoing, family-friendly style:
- Craving more creamy casseroles? Don’t miss this luscious Creamy Chicken Pot Pie Orzo—it’s a hug in a bowl, packed with homestyle flavors.
- For a bold twist on Eastern European comfort food, try Chicken Paprikash. The smoky paprika sauce will win you over fast.
- Need a fast dinner with maximum flair? These Garlic Parmesan Chicken Tortellini bring cheesy pasta goodness to your weeknight game.
- If you loved the one-pan simplicity, you’ll adore this Crockpot Marry Me Chicken—easy, creamy, and the kind of recipe that might just get you a standing ovation (or at least clean plates!).
Let your next dinner adventure begin—your oven (and your family) will thank you again!
Print
One-Pan Chicken and Rice Bake
- Total Time: 1 hour 15 minutes
- Yield: 4–6 servings 1x
Description
This creamy One-Pan Chicken and Rice Bake is the ultimate comfort food—perfectly seasoned chicken, fluffy rice, and melted cheddar cheese in one cozy dish. Quick to prepare and a family favorite every time!
Ingredients
3–4 thick-cut boneless skinless chicken breasts
1½ cups white rice (uncooked)
1½ cans cream of mushroom soup
¾ cup water
2½ cups milk
2 cups shredded cheddar cheese
1 packet onion soup mix
⅓ teaspoon paprika
1 teaspoon parsley (garnish)
Salt and black pepper, to taste
Instructions
Preheat Oven: Set your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or nonstick spray.
Mix Sauce: In a large bowl, whisk together the cream of mushroom soup, milk, water, and onion soup mix until smooth.
Add Rice: Spread uncooked rice evenly in the dish. Pour the soup mixture over it. Shake gently to distribute evenly.
Add Chicken: Place chicken breasts on top of the rice mixture, pressing lightly to submerge slightly. Season with paprika, salt, and pepper.
Bake Covered: Cover tightly with foil and bake for 45 minutes.
Add Cheese & Bake Again: Uncover, sprinkle with cheddar cheese, and bake for another 15 minutes until bubbly and golden.
Rest & Serve: Let it sit for 5–10 minutes before serving. Garnish with parsley.
Notes
You can substitute cream of mushroom soup with cream of chicken or celery.
For a flavor twist, add garlic powder, Italian herbs, or a dash of chili flakes.
Leftovers can be stored in the fridge for up to 3 days. Add a splash of milk when reheating.
- Prep Time: 15 mins
- Cook Time: 60 mins
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 5 g
- Sodium: 870 mg
- Fat: 24 g
- Saturated Fat: 11 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 36 g
- Cholesterol: 110 mg