Creamy Baked Chicken and Rice is a wholesome, one-pan meal that’s both comforting and satisfying. This classic dish combines tender chicken breasts, fluffy rice, and a rich, creamy sauce, all baked to perfection and finished with golden, melted mozzarella. It’s an ideal recipe for busy weeknights or cozy family dinners, offering minimal prep and maximum flavor.
Why You’ll Love This Recipe
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One-pan convenience for easy preparation and cleanup
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Creamy, savory flavor profile that pleases the whole family
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Balanced meal with protein, carbs, and dairy
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Customizable with vegetables or seasonings
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Comforting and hearty, perfect for cold days
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Simple ingredients that are pantry-friendly
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Bakes all together—no need to precook the rice
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Makes excellent leftovers
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Oven-baked for hands-off cooking
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Elegant enough for casual entertaining
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
4 boneless, skinless chicken breasts
1 cup (200g) uncooked white rice
2 cups (480ml) chicken broth
1 cup (240ml) heavy cream
1 cup (100g) shredded mozzarella cheese
2 garlic cloves, minced
1 tsp paprika
1 tsp dried thyme
Salt and pepper to taste
Fresh parsley for garnish
Directions
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Preheat your oven to 375°F (190°C).
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Spread the uncooked rice evenly across the bottom of a baking dish.
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In a mixing bowl, combine chicken broth, heavy cream, minced garlic, paprika, thyme, salt, and pepper. Stir until well blended, then pour the mixture over the rice.
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Arrange the chicken breasts on top of the rice mixture. Season them with additional salt and pepper.
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Sprinkle the shredded mozzarella cheese evenly over the chicken.
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Cover the baking dish with aluminum foil and bake for 35 minutes.
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Remove the foil and continue baking for an additional 10–15 minutes, or until the chicken is fully cooked and the cheese is golden and bubbling.
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Garnish with freshly chopped parsley before serving.
Servings and Timing
Servings: 4
Prep Time: 10 minutes
Cook Time: 45–50 minutes
Total Time: 55–60 minutes
Variations
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Add vegetables such as peas, carrots, or broccoli for added nutrition
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Use brown rice instead of white rice (adjust baking time accordingly)
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Substitute mozzarella with cheddar or Gruyère for a different cheese flavor
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Add a splash of white wine to the liquid for depth
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Try boneless chicken thighs instead of breasts for a juicier texture
Storage/Reheating
Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat individual portions in the microwave for 1–2 minutes, or place in the oven at 325°F (160°C) until heated through. Add a splash of broth or cream to restore moisture if needed.
FAQs
Can I use pre-cooked rice in this recipe?
It’s best to use uncooked rice so it can absorb the creamy broth during baking. Pre-cooked rice may become mushy.
Can I substitute the heavy cream?
Yes, you can use half-and-half or a mix of milk and sour cream, but the dish may be less rich.
How do I know when the chicken is done?
Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).
Can I add cheese directly into the rice mixture?
Yes, mixing some cheese into the rice adds more creaminess throughout the dish.
What if I want a crispier top?
Remove the foil earlier or place the dish under the broiler for 2–3 minutes after baking.
Can I make this ahead of time?
Yes, assemble the dish (without baking) and refrigerate it for up to 24 hours. Bake when ready.
Can I use chicken thighs instead of breasts?
Yes, boneless, skinless chicken thighs work well and may stay juicier.
Is it gluten-free?
Yes, this recipe is naturally gluten-free, but check the labels on broth and seasoning to ensure they are gluten-free.
Can I freeze this casserole?
Yes, allow it to cool completely, then freeze in an airtight container for up to 2 months. Thaw before reheating.
What can I serve with this dish?
A light green salad, steamed vegetables, or crusty bread pair nicely with this creamy casserole.
Conclusion
Creamy Baked Chicken and Rice is a comforting, satisfying dish that’s easy to prepare and sure to become a family favorite. With its rich flavors, tender chicken, and creamy rice base, it’s a complete meal in one pan that delivers both convenience and taste. Whether served on a busy weeknight or as a cozy Sunday dinner, this recipe offers delicious results every time.
Print
Creamy Baked Chicken and Rice
- Total Time: 55 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
This Creamy Baked Chicken and Rice is a comforting, all-in-one dinner made with juicy chicken breasts, tender rice, and a rich, cheesy cream sauce. Easy to prepare and perfect for busy nights, this oven-baked dish is a true weeknight lifesaver.
Ingredients
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4 boneless, skinless chicken breasts
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1 cup (200g) uncooked white rice
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2 cups (480ml) chicken broth
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1 cup (240ml) heavy cream
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1 cup (100g) shredded mozzarella cheese
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2 garlic cloves, minced
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1 tsp paprika
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1 tsp dried thyme
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Salt and pepper, to taste
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Fresh parsley, for garnish
Instructions
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Preheat Oven:
Preheat your oven to 375°F (190°C). -
Prepare the Dish:
Evenly spread the uncooked rice across the bottom of a lightly greased baking dish. -
Mix the Sauce:
In a mixing bowl, whisk together chicken broth, heavy cream, garlic, paprika, thyme, salt, and pepper. Pour this mixture evenly over the rice. -
Add Chicken:
Lay the chicken breasts on top of the rice mixture. Season with additional salt and pepper. Sprinkle shredded mozzarella over the top. -
Bake Covered:
Cover the dish tightly with foil and bake for 35 minutes. -
Bake Uncovered:
Remove foil and continue baking for another 10–15 minutes, or until the chicken is fully cooked and the cheese is golden and bubbly. -
Garnish and Serve:
Let sit for 5 minutes before serving. Garnish with freshly chopped parsley.
Notes
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You can substitute cream with half-and-half for a lighter version.
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Add veggies like peas, spinach, or mushrooms before baking for extra nutrition.
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Use chicken thighs for a juicier variation.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main Course / Casserole
- Method: Baking
