Creamy Baked Chicken and Rice Recipe

If you love rich, comforting dinners that practically make themselves, you’re in for a treat: Creamy Baked Chicken and Rice is the ultimate weeknight hero you didn’t know you were missing. This cozy dish combines tender chicken breasts and fluffy rice, all baked together in a dreamy, savory sauce that keeps everything moist and flavorful. With a golden cap of melted mozzarella and a handful of fresh herbs, it’s as inviting on the eyes as it is irresistible on the fork. The best part? Toss everything together in one pan, let your oven do the work, and serve up a meal everyone will want seconds of.

Ingredients You’ll Need

This recipe is wonderfully straightforward, using just a handful of pantry and fridge staples that come together for major flavor payoff. Every ingredient has a job to do, from making the sauce silky to adding just the right pop of seasoning and color.

• Chicken breasts: Go for boneless, skinless to keep things lean and easy to slice—these become perfectly tender as they soak up the creamy sauce.
• White rice: Uncooked long-grain white rice bakes up fluffy and soaks in all the savory goodness, acting as the flavorful bed for your chicken.
• Chicken broth: This boosts the flavor of both the rice and the sauce, giving a rich, savory depth that water alone can’t provide.
• Heavy cream: Adds luscious creaminess, turning the liquid into a thick, delicious sauce during baking.
• Mozzarella cheese: Melts beautifully on top, forming a bubbly, golden layer that’s hard to resist.
• Garlic cloves: Freshly minced garlic brings aromatic warmth and a classic savory note to the cream sauce.
• Paprika: Adds gentle smokiness and brings an appetizing hint of color.
• Dried thyme: This earthy herb balances the richness, giving just the right amount of aromatic flavor.
• Salt and pepper: Essential for boosting every other flavor in the dish—don’t skip the final seasoning!
• Fresh parsley: A vibrant garnish that completes Creamy Baked Chicken and Rice with color and garden-fresh flavor.

How to Make Creamy Baked Chicken and Rice

Step 1: Preheat and Prep Your Baking Dish

Set your oven to 375°F (190°C) and grab a good-sized baking dish (about 9×13 inches). Giving your oven a head start ensures everything bakes evenly, and using the right pan size keeps the rice and chicken close enough to soak up all those creamy flavors together.

Step 2: Layer the Rice

Pour the uncooked rice straight into your baking dish and spread it out into an even layer. This way, it cooks up tender and soaks in the creamy sauce and chicken juices as it bakes—no need for pre-cooking or extra pans!

Step 3: Whisk Up the Creamy Sauce

In a medium bowl, whisk together the chicken broth, heavy cream, minced garlic, paprika, dried thyme, salt, and pepper. This is the secret to getting both the rice and chicken wonderfully moist and flavorful. Pour this luscious mixture all over the rice, ensuring every grain gets its share.

Step 4: Add the Chicken Breasts

Place the chicken breasts gently on top of the rice and cream mixture. Give them a sprinkle of extra salt and pepper so every bite is seasoned perfectly. For the best results, nestle them in so they get coated and stay juicy during baking.

Step 5: Cheese on Top

Now, shower the chicken with a generous layer of mozzarella cheese. This melts into a gooey, golden topping that’s truly irresistible, making this Creamy Baked Chicken and Rice even more tempting as it bakes.

Step 6: Bake Covered, Then Uncovered

Cover the dish snugly with foil and bake it in the oven for 35 minutes. The foil traps steam, helping the rice cook through and the chicken stay succulent. After 35 minutes, remove the foil and bake another 10-15 minutes until the chicken is cooked through (165°F/74°C) and the cheese is golden and bubbling.

Step 7: Finish With Fresh Parsley

Once it’s out of the oven, sprinkle fresh chopped parsley over the top. This not only adds a burst of lively green, but gives Creamy Baked Chicken and Rice a bright, fresh finish that balances all that cozy richness.

How to Serve Creamy Baked Chicken and Rice

Garnishes

A finishing flourish makes a world of difference. Besides parsley, try a light dusting of extra paprika for color, or a handful of thinly sliced scallions for a gentle oniony crunch. A final crack of black pepper just before serving adds both looks and flavor.

Side Dishes

Pair this hearty Creamy Baked Chicken and Rice with something light and fresh—a crisp green salad, roasted broccoli, or lemony asparagus are wonderful choices to keep things balanced. Warm dinner rolls or crusty bread are perfect for sopping up every last bit of that irresistible sauce.

Creative Ways to Present

For a cozy family-style meal, bring the whole bubbling dish to the table and serve straight from the pan. If you’re looking to impress, plate the chicken over a bed of rice with a drizzle of sauce and a few pretty parsley leaves. For gatherings, portion Creamy Baked Chicken and Rice into ramekins for an elegant, individualized presentation.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers, transfer them to an airtight container and pop them in the fridge. Creamy Baked Chicken and Rice keeps well for up to 3 days, making it a fantastic meal-prep option for busy lunches or easy dinners later in the week.

Freezing

To freeze, let the dish cool completely, then store portions in freezer-safe containers. Creamy Baked Chicken and Rice will keep for up to 2 months. For best results, thaw in the refrigerator overnight before reheating—this helps preserve the creamy texture and prevents the sauce from separating.

Reheating

You can reheat individual servings in the microwave or rewarm the entire dish in the oven. If using the oven, cover with foil and bake at 350°F (175°C) until hot and bubbly. If the sauce seems a bit thick, stir in a splash of extra broth or cream to bring back maximum creaminess.

FAQs

Can I use brown rice instead of white?

Absolutely, but brown rice needs a longer baking time and extra liquid. Add about 1/2 cup more broth and be prepared to bake covered for at least 60-70 minutes. Check that the rice is tender before removing from the oven.

Is it okay to use chicken thighs instead of breasts?

Yes, chicken thighs work wonderfully in Creamy Baked Chicken and Rice. They’re even juicier and bring more flavor. Follow the same method and ensure they’re cooked through—boneless thighs are easiest, but bone-in thighs just need a bit more time.

Can I add vegetables to this dish?

Definitely! Stir in chopped broccoli, peas, carrots, or even mushrooms with the rice before baking. Just make sure they’re cut small enough to cook through in the same time as the rest of the dish.

What cheeses can I use besides mozzarella?

Mozzarella is deliciously melty, but you can mix things up with cheddar, fontina, or Monterey Jack. For a tangier punch, try adding a touch of crumbled feta or a sprinkle of parmesan along with the mozzarella on top.

Is it possible to make Creamy Baked Chicken and Rice dairy-free?

You can substitute the heavy cream for a dairy-free alternative like coconut cream or cashew cream, and use a dairy-free cheese or leave it out. The result will be a slightly different flavor but still wonderfully satisfying!

Final Thoughts

If you’re searching for that golden, comforting dinner you’ll want to put on repeat, look no further than Creamy Baked Chicken and Rice. It’s simple, satisfying, and sure to become a staple at your table—so grab your ingredients and start baking up some mealtime magic tonight!

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