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This creamy chicken and rice skips the canned soup and still delivers a rich, cheesy, one-pan dinner. Tender chicken, soft rice, and a flavorful sauce bake together for a meal that’s simple but doesn’t taste like a shortcut.
Here’s Why This Recipe Works
Built-in flavor base: Sautéed onion, garlic, and tomato paste create depth before the liquid even hits the pan.
No canned soup needed: Butter and flour create the creamy base, so you get that cozy texture without relying on canned soup.
Oven-baked rice method: The rice bakes right in the broth, which gives it better flavor and a creamy texture.
Layered cheese finish: Parmesan melts into the base while cheddar on top gives you that gooey, lightly golden finish.
Ingredient Notes
Long-grain white rice: This is the best choice for this recipe. Short-grain rice can turn sticky, and brown rice needs more liquid and a longer cook time. If you want more help with basic rice prep, see my white rice recipe for stovetop and oven instructions.
Chicken thighs: Thighs stay tender and juicy as they bake with the rice. Chicken breast can work, but it’s easier to overcook and dry out.
Onion soup mix: This adds a concentrated boost of savory flavor. Any brand works, or you can use my homemade onion soup mix.
Chicken broth + milk: This combination gives the rice enough liquid to cook through while keeping the texture creamy. Using only broth won’t give you the same richness, and too much dairy can make it heavy.
Tomato paste: Just a small amount adds depth and balances the richness of the cheese and cream without making the dish taste like tomato.
Parmesan and cheddar cheese: Parmesan melts into the sauce for a savory base, while cheddar on top gives you that gooey, lightly golden finish.
Recipe Tips
Use a pan with a tight lid: If steam escapes, the rice won’t cook evenly. If your lid isn’t snug, add a layer of foil under it.
Don’t rush the simmer: Make sure the liquid is gently simmering before it goes into the oven. That gives the rice a head start so it cooks evenly.
Cut the chicken into small pieces: Smaller pieces cook faster and stay tender. Large chunks can end up dry by the time the rice is done.
Watch the salt level: Onion soup mix already brings a lot of salt. Season the chicken lightly so the final dish doesn’t go overboard.
Give it a few extra minutes if needed: If the rice is still a bit firm after baking, cover it and return it to the oven for 5 more minutes.
Let it rest before serving: Give it about 5 minutes after baking. The rice finishes absorbing liquid and the texture settles.
f you like this style of one-pan dinner, you might also like our lemony baked chicken thighs with rice or my chicken with rice and beans.
One Pot Baked Chicken and Rice
This is one of those one-pot dinners that earns a spot in your regular rotation. Everything cooks in the same pan, the sauce is made from scratch, and the end result actually tastes homemade instead of rushed. It’s simple, filling, and doesn’t leave you with a sink full of dishes.
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Creamy Chicken and Rice Bake
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Ingredients
- 1½ pounds
boneless skinless chicken thighs
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 1 onion, diced
- 2 garlic cloves, minced
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1½ cups long grain white rice
- 1 tablespoon tomato paste
- 3 tablespoons Onion soup mix, (homemade or store-bought)
- 1 teaspoon smoked paprika
- ½ teaspoon onion powder
- 2 cups chicken broth
- 1 cup milk, or half-and-half
- 1½ cups frozen peas and carrots
- ½ cup grated parmesan cheese
- 1 cup shredded cheddar cheese
- 2 to 3 green onions, chopped
Instructions
- Cut the chicken into bite-size pieces and season with salt and pepper. Set aside.
- Preheat the oven to 375°F. Heat the olive oil in a large oven-safe skillet or Dutch oven over medium heat. Add the diced onion and cook for 4 to 5 minutes until softened. Stir in the garlic and cook for 30 seconds.
- Add the chicken and cook for 3 to 4 minutes, stirring occasionally, until the outside is lightly browned (it does not need to be fully cooked).
- Add the butter and let it melt, then stir in the flour. Cook for 1 minute, stirring constantly.
- Pour in the chicken broth and milk, stirring well to smooth out the sauce.
- Add the rice, tomato paste, onion soup mix, smoked paprika, and onion powder. Stir well, scraping up any browned bits from the bottom of the pan. Bring to a gentle simmer.
- Cover tightly with a lid and transfer to the oven. Bake for 25 to 30 minutes, until most of the liquid is absorbed.
- Check the rice. If it’s still slightly firm, cover and return to the oven for another 5 minutes.
- Remove from the oven and stir in the frozen peas and carrots and Parmesan cheese.
- Sprinkle the shredded cheese over the top, cover loosely, and return to the oven for 5 minutes, just until the vegetables are heated through and the cheese is melted. Finish with chopped green onions before serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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