Creamy Chicken and Rice Bake Recipe

Name: Creamy Chicken and Rice Bake
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Yield: 4
Ingredients: 4 pieces bone-in, skin-on chicken thighs patted dry; 1.5 cups long-grain white rice uncooked; 10.5 oz cream of mushroom soup 1 can; 2 cups chicken broth; 0.5 cup whole milk; 1 medium yellow onion finely diced; 3 cloves garlic minced; 2 tbsp olive oil; 1 tsp paprika; 0.5 tsp garlic powder; 0.5 tsp onion powder; 0.5 tsp dried thyme; 1.5 tsp salt divided; 0.75 tsp black pepper divided; 2 tbsp fresh parsley chopped, for garnish

AI-generated · Verified on Apr 27, 2026

4 servings

15 min prep

55 min cook

70 min total

Dinner One-pan Chicken Casserole

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About

Tender chicken thighs nestle into a savory cream of mushroom rice that bakes to bubbly, golden perfection. A comforting one-pan dinner that practically makes itself in the oven.

Ingredients

4 pieces bone-in, skin-on chicken thighs (patted dry)
1.5 cups long-grain white rice (uncooked)
10.5 oz cream of mushroom soup (1 can)
2 cups chicken broth
0.5 cup whole milk
1 medium yellow onion (finely diced)
3 cloves garlic (minced)
2 tbsp olive oil
1 tsp paprika
0.5 tsp garlic powder
0.5 tsp onion powder
0.5 tsp dried thyme
1.5 tsp salt (divided)
0.75 tsp black pepper (divided)
2 tbsp fresh parsley (chopped, for garnish)

Equipment

9x13 baking dish
large skillet
measuring cups
tongs
aluminum foil
instant-read thermometer

Steps

1

Preheat Oven
preheat 15 min

Preheat your oven to 375°F (190°C). Allow at least 10–15 minutes for the oven to come fully up to temperature before the bake goes in. While the oven preheats, begin your prep in the next step.
2

Season the Chicken
prep 5 min

In a small bowl, combine the paprika, garlic powder, onion powder, dried thyme, 1 teaspoon of salt, and 0.5 teaspoon of black pepper. Pat the chicken thighs completely dry with paper towels, then rub the spice mixture evenly over all sides of each piece. Dry chicken skin will sear more effectively and yield crispier skin.
3

Sear the Chicken
cook 8 min

Heat the olive oil in a large skillet over medium-high heat until shimmering, about 1–2 minutes. Place the chicken thighs skin-side down and sear without moving them for 4–5 minutes, until the skin is deep golden brown and releases easily from the pan. Flip and sear the other side for 2 minutes, then transfer the chicken to a plate and set aside — it will finish cooking in the oven.
4

Sauté Aromatics
cook 5 min

In the same skillet with the remaining chicken drippings over medium heat, add the diced onion and cook for 3–4 minutes, stirring occasionally, until softened and translucent. Add the minced garlic and cook for another 30 seconds until fragrant. Season with the remaining 0.5 teaspoon of salt and 0.25 teaspoon of black pepper.
5

Mix the Rice Base
prep 5 min

To the skillet with the aromatics, add the cream of mushroom soup, chicken broth, and milk, stirring until the soup is fully dissolved and the mixture is smooth and well combined. Add the uncooked rice and stir to distribute it evenly through the liquid. Pour the entire rice and broth mixture into a greased 9x13 baking dish, spreading it into an even layer.
6

Assemble and Cover
prep 3 min

Nestle the seared chicken thighs skin-side up on top of the rice mixture, pressing them down slightly so they sit partly in the liquid. Cover the baking dish tightly with aluminum foil — a tight seal is essential to trap steam and cook the rice properly. The dish is now ready to go into the preheated oven.
7

Bake Covered
cook 35 min

Place the covered baking dish in the preheated 375°F oven and bake for 35 minutes. During this time the rice will absorb the liquid and the chicken will cook through. Do not lift the foil during this phase, as releasing the steam will disrupt the rice cooking.
8

Bake Uncovered to Finish
cook 18 min

Carefully remove the foil and return the dish to the oven for an additional 15–20 minutes, until the chicken skin is crispy and golden and an instant-read thermometer inserted into the thickest part of a thigh reads 165°F (74°C). The rice should be fully cooked, fluffy, and have absorbed all the liquid with slightly caramelized edges around the pan.
9

Rest
rest 5 min

Remove the baking dish from the oven and let it rest uncovered for 5 minutes before serving. This allows the juices in the chicken to redistribute and the rice to set up slightly, making it easier to serve cleanly.
10

Serve
serve

Scatter the freshly chopped parsley over the top of the dish for color and brightness. Serve each portion with one chicken thigh and a generous scoop of the creamy rice from the pan. Enjoy straight from the baking dish for easy cleanup.