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Close up shot of golden-brown chicken thighs on a bed of creamy ivory rice. (Dump and Bake Chicken and Rice)

Dump and Bake Chicken and Rice: The Ultimate Creamy One-Pan Dinner

This Dump and Bake Chicken and Rice features fluffy white rice in a thick, ivory cream sauce topped with golden-brown seared chicken thighs. A foolproof, one-pan dinner perfect for busy weeknights and Pinterest-worthy presentation.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 people
Course: Dinner, Main Course
Cuisine: American
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1.3 lbs Chicken Thighs boneless, skinless (600g)
  • 2 tbsp Unsalted Butter 30g
  • 2 cups Long-Grain White Rice 370g
  • 3 cups Chicken Broth 710ml
  • 0.5 cup Heavy Cream 120ml
  • 1 tsp Dried Parsley Flakes Garnish
  • 0.5 tsp Cracked Black Pepper Coarse
  • 1 tsp Kosher Salt To taste

Equipment

  • 1 White rectangular ceramic baking dish 9x13 inch preferred
  • 1 Large Skillet For searing chicken

Method
 

Prep and Sear
  1. Season chicken thighs with salt and pepper. In a large skillet over medium-high heat, melt butter and sear chicken for 3-4 minutes per side until golden-brown with roasted edges.
  2. In a 9x13 white ceramic baking dish, combine long-grain white rice, chicken broth, and heavy cream. Stir to create an ivory-colored sauce base.
Bake
  1. Nestle the seared chicken on top of the rice mixture. Sprinkle with half of the parsley. Cover tightly with foil.
  2. Bake at 375°F (190°C) for 30 minutes. Remove foil and bake for 10-15 more minutes until liquid is absorbed and rice is fluffy.

Notes

Rinse the rice before using to ensure it stays fluffy and doesn't get gummy.
Let the dish rest for 5 minutes after baking to allow the sauce to set perfectly.