Make-Ahead Creamy Chicken and Rice (One-Pan) Recipe

Introduction

This Make-Ahead Creamy Chicken and Rice recipe is a comforting, one-pan meal perfect for busy weeknights. Tender chicken breasts bake atop a flavorful bed of rice infused with creamy broth and seasonings. It’s simple to prepare ahead and delivers a delicious, hearty dinner with minimal effort.

Ingredients

• 2 chicken breasts
• 1 cup rice
• 2 cups chicken broth
• 1 can (10.5 oz) cream of chicken soup
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 tablespoons butter
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon paprika

Instructions

1. Step 1: Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish with butter or cooking spray.
2. Step 2: Spread the uncooked rice evenly in the bottom of the prepared dish. Sprinkle the diced onion and minced garlic over the rice.
3. Step 3: Place the chicken breasts on top of the rice layer. Season the chicken with salt, pepper, and paprika.
4. Step 4: In a separate bowl, combine the chicken broth and cream of chicken soup, stirring until smooth. Pour this mixture evenly over the chicken and rice.
5. Step 5: Cover the baking dish tightly with foil and bake for 45 to 50 minutes, or until the rice is tender and the chicken is cooked through (internal temperature of 165°F or 74°C).
6. Step 6: Remove the foil and bake uncovered for an additional 5 to 10 minutes to allow the top to lightly brown. Let rest for a few minutes before serving.

Tips & Variations

• For extra flavor, sauté the onion and garlic in butter before layering them with the rice.
• Swap chicken breasts for thighs for juicier meat and more richness.
• Add frozen vegetables like peas or carrots on top before baking for a one-pan complete meal.
• Use brown rice, but increase cooking time and liquid accordingly.
• If you prefer a thicker sauce, stir in ¼ cup sour cream after baking.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven, adding a splash of broth if the rice seems dry. This dish does not freeze well due to the creamy texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dish the night before and bake it the next day?

Yes, you can assemble the dish in the baking pan, cover tightly, and keep it refrigerated overnight. Bake as directed, adding a few extra minutes to the cooking time if baking directly from cold.

What can I use if I don’t have cream of chicken soup?

You can substitute with homemade or store-bought cream sauce or a mixture of cream cheese and chicken broth to mimic the creamy texture and flavor.

Make-Ahead Creamy Chicken and Rice (One-Pan) Recipe

Print Recipe

★★★★★

5 from 400 reviews

This Make-Ahead Creamy Chicken and Rice recipe blends tender chicken breasts, fluffy rice, and a creamy sauce made from chicken broth and cream of chicken soup, baked together in one dish for an easy, comforting meal. Seasoned with onion, garlic, and paprika, it’s a perfect hassle-free dinner that requires minimal prep and cleanup.

• Author: Ria
• Prep Time: 10 minutes
• Cook Time: 1 hour 10 minutes
• Total Time: 1 hour 20 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Main Ingredients

• 2 large chicken breasts
• 1 cup long-grain white rice
• 2 cups chicken broth
• 1 can (10.5 oz) cream of chicken soup
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons butter, melted
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon paprika

Instructions

1. Preheat and Prepare Dish: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or non-stick spray to prevent sticking.
2. Layer Base Ingredients: Spread the uncooked rice evenly at the bottom of the prepared baking dish. Sprinkle the finely chopped onion and minced garlic evenly over the rice, distributing flavors throughout.
3. Arrange Chicken and Season: Place the chicken breasts on top of the rice mixture. Season the chicken generously with salt, pepper, and paprika for a balanced savory flavor and subtle smokiness.
4. Add Liquids: In a separate bowl, mix together the chicken broth and cream of chicken soup until smooth. Pour this mixture evenly over the chicken and rice, making sure all the rice is covered for even cooking and creaminess.
5. Cover and Bake: Cover the baking dish tightly with aluminum foil to trap steam and moisture. Bake for about 45 minutes to 1 hour, or until the rice is tender and the chicken reaches an internal temperature of 165°F (75°C).
6. Uncover and Brown: Remove the foil and bake uncovered for an additional 10 minutes to allow the top to lightly brown and the sauce to thicken slightly, enhancing flavor and texture.
7. Rest and Serve: Let the dish rest for 5 minutes before serving to allow the juices to redistribute and make serving easier.

Notes

• You can use bone-in chicken breasts if preferred; just increase baking time accordingly.
• For a lower sodium option, use low-sodium chicken broth and reduce added salt.
• Adding vegetables like peas or carrots can increase nutritional value and color.
• Leftovers can be stored covered in the refrigerator for up to 3 days.
• Ensure the baking dish is covered well to prevent rice from drying out during baking.

Keywords: creamy chicken and rice, one-pan chicken recipe, make-ahead chicken dinner, baked chicken and rice, comfort food, easy chicken bake