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Top-down view of One-Pan Chicken and Rice Bake showing golden-brown chicken thighs nestled in fluffy rice with melted cheese bubbles.

One-Pan Chicken and Rice Bake: The Ultimate Cheesy Comfort Food

A creamy One-Pan Chicken and Rice Bake featuring golden seared chicken thighs and fluffy rice in a velvety cheddar sauce. Perfect for easy weeknight dinners with toasted rice edges and melted cheese bubbles.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 people
Course: Dinner, Main Course
Cuisine: American
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1.5 lbs Chicken Thighs boneless, skinless (680g)
  • 1.5 cups Long-Grain White Rice rinsed (300g)
  • 2 cups Chicken Broth (480ml)
  • 0.5 cup Heavy Cream (120ml)
  • 2 cups Sharp Cheddar Cheese freshly grated (226g)
  • 1 tsp Garlic Powder
  • 0.5 tsp Smoked Paprika

Equipment

  • 1 Large Skillet For searing chicken
  • 1 9x13 Rectangular Ceramic Baking Dish

Method
 

Preparation
  1. Season chicken with salt and pepper. Sear in a skillet with olive oil until golden-brown, about 4-5 minutes per side.
  2. Add rinsed rice to the skillet and sauté for 2 minutes to toast the edges.
  3. Combine broth, cream, and half the cheese with the rice. Transfer to a baking dish and nestle the chicken on top.
  4. Cover with foil and bake at 375°F (190°C) for 25 mins. Uncover, top with remaining cheese, and bake for 15 more mins until bubbly.

Notes

Always rinse the rice to ensure it stays fluffy.
Use freshly grated cheddar for the best melt.