Chicken and Rice Bake is a cozy, all-in-one meal that brings together tender chicken pieces, fluffy rice, and a mix of comforting flavors baked to perfection. It’s the kind of dish that smells amazing as it cooks and fills your kitchen with warmth. The rice soaks up all the savory juices from the chicken, making every bite soft and flavorful.
I love making this dish when I want something that feels like a home-cooked hug but without too much fuss. It’s easy to prepare ahead of time and pop in the oven, which means less time spent cooking and more time enjoying the meal. Sometimes I add a sprinkle of cheese on top or a handful of your favorite veggies to make it even heartier.
My favorite way to eat Chicken and Rice Bake is straight from the dish, with a simple side salad or steamed green beans. It’s a recipe that makes weeknight dinners feel special and always brings everyone to the table with a smile. If you’re looking for a warm, satisfying meal that just works, this is definitely one to try.
Key Ingredients & Substitutions
Chicken: I like using boneless thighs for juiciness, but breasts work well too if you prefer leaner meat. You can also try chicken drumsticks or pre-cooked rotisserie chicken to save time.
Rice: Long-grain white rice is great for this bake because it cooks evenly. If you want, use jasmine or basmati for a different aroma. Avoid quick-cook or instant rice, as they may turn mushy.
Cheese: Cheddar adds a nice sharpness, but feel free to swap it with Monterey Jack or mozzarella for a milder, gooier finish. For dairy-free options, try vegan cheeses or skip it entirely and add extra herbs.
Broccoli: Fresh or frozen both work well. If broccoli isn’t your favorite, swap it for green beans, peas, or chopped bell peppers to add color and texture.
Sour Cream or Greek Yogurt: These add creaminess to the rice. Greek yogurt is thicker and tangier. For dairy-free versions, plain coconut yogurt works fine too.
How Do I Make Sure the Chicken Stays Juicy and the Rice Cooks Perfectly?
This dish depends on cooking chicken and rice together without drying out the chicken or leaving rice undercooked. Here are some tips:
- Brown the chicken first: This seals in moisture and gives beautiful color and flavor. Don’t cook fully—just 2-3 minutes per side.
- Use enough liquid: The chicken broth cooks the rice. Measure carefully because too little makes rice dry, too much makes it mushy.
- Cover tightly while baking: Cover the dish with foil to trap steam. This helps rice cook through and keeps chicken tender.
- Rest after baking: Let the dish sit 5 minutes off heat. It helps the rice absorb any leftover liquid and firms up the chicken.
- Check internal temperature: Use a meat thermometer to confirm chicken reaches 165°F/74°C for safety and juiciness.
Equipment You’ll Need
- 9×13-inch baking dish – Perfect size for even baking and easy serving.
- Large skillet – For browning chicken and sautéing vegetables, which adds flavor.
- Mixing bowl – To combine rice, broth, sour cream, and seasonings easily.
- Measuring cups and spoons – To keep ingredients precise for best results.
- Aluminum foil – For covering the dish while baking to keep everything moist.
Flavor Variations & Add-Ins
- Cheese swap: Use Monterey Jack or mozzarella for a different melt and flavor. Vegan cheese works too.
- Veggie swaps: Try chopped bell peppers, peas, or spinach if you prefer different greens or colors.
- Spice it up: Add chili powder, cumin, or smoked paprika for a kick of flavor.
- Extra protein: Mix in cooked shrimp, sausage, or leftover cooked chicken for extra heartiness.
Chicken and Rice Bake
Ingredients You’ll Need:
For The Bake:
- 4 boneless, skinless chicken thighs or breasts
- 1 1/2 cups long grain white rice, uncooked
- 3 cups chicken broth (low sodium preferred)
- 1 cup shredded cheddar cheese (divided)
- 2 cups broccoli florets (fresh or frozen)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup sour cream or Greek yogurt
- 1 tbsp olive oil
- 1 tsp paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried thyme (optional)
- Fresh parsley, chopped for garnish
How Much Time Will You Need?
This meal takes about 15 minutes to prepare and around 1 hour to bake, including resting time. Mostly, you’ll be waiting for the chicken and rice to cook together, so it’s perfect for setting up in advance and relaxing until dinnertime!
Step-by-Step Instructions:
1. Preheat Oven and Prepare Chicken:
Start by heating your oven to 375°F (190°C). In a large skillet, warm 1 tablespoon of olive oil over medium heat. Season the chicken with salt, pepper, and paprika. Brown the chicken pieces for 2-3 minutes on each side until golden but not fully cooked. Once browned, remove from the skillet and set aside.
2. Cook Onions and Garlic:
In the same skillet, add chopped onion and minced garlic. Sauté for 3-4 minutes until they become soft and smell fragrant. This adds great flavor to your dish.
3. Mix the Rice and Sauce:
In a large bowl, combine the uncooked rice, chicken broth, sour cream (or Greek yogurt), half the shredded cheddar cheese, sautéed onions and garlic, salt, pepper, and dried thyme if you’re using it. Mix everything well so it’s evenly combined.
4. Assemble the Bake:
Grease a 9×13-inch baking dish. Spread the broccoli florets evenly on the bottom. Pour the rice mixture right over the broccoli, then place the browned chicken pieces on top, pressing gently into the rice.
5. Bake Covered and Then Uncovered:
Cover the dish tightly with aluminum foil. Bake for 45 minutes, allowing the rice to cook and absorb the broth. Then remove the foil, sprinkle the remaining cheddar cheese on top, and bake uncovered for another 10-15 minutes until the cheese melts and turns slightly golden and the chicken reaches an internal temperature of 165°F (74°C).
6. Rest and Serve:
Once baked, take your dish out and let it rest for 5 minutes. This helps the flavors settle and makes the dish easier to serve. Finish by sprinkling fresh chopped parsley on top and enjoy your warm, comforting meal!
Can I Use Frozen Chicken for This Recipe?
Yes! Just make sure to fully thaw the chicken in the refrigerator overnight before starting. Pat it dry with paper towels to avoid excess moisture that can affect browning.
Can I Substitute the Broccoli With Other Vegetables?
Absolutely! You can use green beans, peas, bell peppers, or spinach instead. Just keep in mind that cooking times might vary slightly depending on the vegetable’s water content.
Is It Okay to Use Brown Rice Instead of White Rice?
You can use brown rice, but it will require a longer baking time and more liquid. I recommend pre-cooking the brown rice partially or baking covered for 60-70 minutes to ensure it’s tender.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently in the oven or microwave until heated through, adding a splash of broth if the rice seems dry.
