Description
A simple one-dish baked chicken and rice recipe where tender chicken breasts cook over creamy seasoned rice for an easy, comforting family dinner.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 can (10.5 oz) cream of chicken soup
- 1 cup uncooked long grain white rice
- 1 packet dry onion soup mix (about 1 oz)
- 1 1/2 cups water
- 1/4 teaspoon black pepper (optional)
- 1 tablespoon chopped parsley (optional, for serving)
Instructions
- Preheat the oven to 350°F (175°C).
- Lightly grease a 9×13-inch baking dish.
- In the baking dish, combine the uncooked rice, cream of chicken soup, and water. Stir until evenly mixed.
- Place the chicken breasts on top of the rice mixture in a single layer.
- Sprinkle the dry onion soup mix evenly over the chicken and rice.
- Cover the dish tightly with aluminum foil.
- Bake for 1 hour and 15 minutes, or until the chicken reaches 165°F (74°C) internally and the rice is tender.
- Remove from the oven and let rest for 5–10 minutes before serving.
- Fluff the rice gently and garnish with parsley if desired.
Notes
- Keep the dish tightly covered so the rice cooks properly.
- Let the meal rest before serving so the rice absorbs remaining liquid.
- Chicken thighs can be used for a richer flavor.
- Add vegetables like peas or carrots for a complete one-pan meal.
- For extra flavor, add garlic powder or paprika.
- Prep Time: 5 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American Comfort Food
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 2 g
- Sodium: 980 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 95 mg
