Sunday Chicken Rice Bake

Elevate your Sunday dinner with this comforting and hearty Sunday Chicken Rice Bake! Perfectly seasoned boneless, skinless chicken thighs are seared to golden perfection and nestled atop a bed of creamy, flavorful rice infused with chicken broth, cream of chicken soup, and a medley of aromatic herbs and spices like garlic, paprika, and thyme. This one-pan wonder bakes to tender, savory perfection with minimal prep time, making it an ideal weeknight meal or an easy dish to impress your family on a lazy Sunday. Customize it with a sprinkle of gooey cheddar cheese and finish with fresh parsley for a pop of color and flavor. It's a satisfying, no-fuss dinner that pairs well with a crisp green salad or roasted vegetables. Designed for simplicity and packed with cozy flavors, this chicken and rice bake is guaranteed to become a family favorite!

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:60 mins

Total Time:75 mins

Servings: 4

Ingredients

• 4 pieces boneless, skinless chicken thighs
• 1 cup white long-grain rice
• 2 cups chicken broth
• 1 10.5-ounce can cream of chicken soup
• 1 medium yellow onion, finely chopped
• 1 teaspoon garlic powder
• 0.5 teaspoon paprika
• 0.5 teaspoon dried thyme
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons olive oil
• 0.5 cup shredded cheddar cheese (optional)
• 2 tablespoons fresh parsley, chopped (for garnish)

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Rinse the chicken thighs and pat them dry with paper towels. Season both sides with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper.

Step 3

In a large skillet, heat the olive oil over medium-high heat. Sear the chicken thighs for 2-3 minutes on each side, until golden brown. Remove them from the skillet and set aside. They do not need to be fully cooked at this stage.

Step 4

In a mixing bowl, combine the rice, chicken broth, cream of chicken soup, chopped onion, garlic powder, paprika, dried thyme, the remaining 0.5 teaspoon salt, and 0.25 teaspoon black pepper. Mix well to ensure even distribution.

Step 5

Pour the rice mixture into a 9x13-inch baking dish, spreading it out evenly.

Step 6

Place the seared chicken thighs on top of the rice mixture.

Step 7

Cover the baking dish tightly with aluminum foil to trap the steam.

Step 8

Bake in the preheated oven for 45 minutes.

Step 9

Remove the foil and bake for an additional 15 minutes, or until the rice is tender and the chicken is fully cooked (with an internal temperature of 165°F/74°C).

Step 10

If using shredded cheddar cheese, sprinkle it evenly over the dish during the last 5 minutes of uncovered baking time, allowing it to melt.

Step 11

Once done, remove the dish from the oven and let it rest for 5 minutes before serving.

Step 12

Garnish with fresh parsley and serve warm. Enjoy your Sunday Chicken Rice Bake!

Nutrition Facts

Serving size	(1505.2g)

Amount per serving	% Daily Value*
Calories	1403.1

Total Fat 56.9g	0%
Saturated Fat 16.7g	0%
Polyunsaturated Fat 1.7g
Cholesterol 524.4mg	0%
Sodium 4957.7mg	0%
Total Carbohydrate 90.2g	0%
Dietary Fiber 3.3g	0%
Total Sugars 14.3g
Protein 126.6g	0%

Vitamin D 101.2IU	0%
Calcium 357.2mg	0%
Iron 9.5mg	0%
Potassium 1960.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 37.1%

Protein: 36.7%

Carbs: 26.2%