Dump-and-Bake Chicken and Rice
This Dump-and-Bake Chicken and Rice is the definition of convenience: no pre-cooking, no separate steps, no stress. Just combine everything in one baking dish, pop it in the oven, and let it work its magic. The result is tender, juicy chicken and perfectly cooked rice infused with rich, savory flavors — a cozy family-friendly dinner with minimal cleanup.
Perfect for busy weeknights, new cooks, or anyone who just doesn’t want to wash more than one dish!
Time:
Prep time: 5–10 minutes
Bake time: 50–60 minutes
Total time: ~1 hour 10 minutes
Serves: 4–6
Ingredients:
Main Ingredients:
4 bone-in, skin-on chicken thighs (or boneless, if preferred)
1 cup long-grain white rice (uncooked, not instant or quick-cooking)
2 1/4 cups chicken broth (or water + bouillon)
1 can (10.5 oz / 300g) cream of mushroom or cream of chicken soup (optional but adds creaminess)
1 small onion, finely chopped
1–2 cloves garlic, minced
1 tsp salt
1/2 tsp black pepper
1/2 tsp paprika
1/2 tsp dried thyme or Italian seasoning
1 tbsp olive oil or melted butter (optional, for extra richness)
Optional Add-ins:
1 cup frozen peas, carrots, or mixed vegetables
Chopped mushrooms or bell peppers
Shredded cheddar or Parmesan (to add on top in the last 10 minutes)
Instructions:
Preheat oven to 375°F (190°C).
Grease a 9×13-inch baking dish with nonstick spray or oil.
Dump and stir:
In the baking dish, mix together:
Uncooked rice
Chicken broth
Cream of soup (if using)
Onion, garlic, salt, pepper, paprika, and herbs
Any optional veggies you’d like to include
Add the chicken:
Pat the chicken dry, season with a pinch of salt, pepper, and paprika.
Place chicken on top of the rice mixture (skin side up if using skin-on).
Cover and bake:
Tightly cover the dish with aluminum foil.
Bake for 50 minutes.
Uncover and finish:
Remove foil and bake uncovered for 10–15 more minutes, or until chicken skin is golden and rice is tender.
(Optional: Sprinkle cheese on top before the final 10 minutes.)
Rest and serve:
Let sit for 5 minutes before serving.
Garnish with fresh parsley or a squeeze of lemon juice if desired.
Serving Suggestions:
Pair with a crisp green salad or steamed broccoli.
Add a dollop of sour cream or hot sauce for extra flavor.
Great with crusty bread or roasted vegetables on the side.
Tips for Best Results
Use long-grain white rice only:
Basmati or regular long-grain white rice works best for even cooking. Avoid brown rice (requires more liquid and time) or instant rice (it turns mushy).
Don’t skip the foil:
Tightly covering the dish ensures the rice steams properly and cooks through.
Add vegetables wisely:
Stir in frozen veggies directly — no need to thaw. Softer veggies like spinach or zucchini can be added in the last 15 minutes to avoid overcooking.
Check for doneness:
Chicken should reach an internal temperature of 165°F (74°C), and rice should be tender. If rice is underdone, recover and bake for another 5–10 minutes with a splash of broth.
Let it rest after baking:
Letting the dish sit for 5–10 minutes helps the rice firm up and makes serving easier.
Tasty Variations
Protein Swaps:
Boneless skinless chicken thighs or breasts: Just reduce baking time by 10 minutes and make sure not to overcook the chicken.
Sausage or kielbasa: Slice and mix into the rice before baking for a smoky, one-pan dinner.
Rotisserie chicken (pre-cooked): Stir into the rice halfway through baking to avoid drying it out.
Grain Alternatives:
Quinoa: Works well! Use the same ratio of 1 cup quinoa to 2 cups broth, and check for doneness after 40–45 minutes.
Cauliflower rice: Stir in in the last 10 minutes of baking — it doesn’t need long to cook.
Flavor Boosts:
Spice it up: Add a pinch of cayenne, red pepper flakes, or a spoonful of harissa.
Herb it up: Add chopped fresh thyme, rosemary, or basil before serving for brightness.
Lemon zest or juice: A little added before serving lifts the whole dish.
Cheesy Option:
Stir shredded cheddar, mozzarella, or Parmesan into the rice before baking — or sprinkle on top in the last 10 minutes.
Veggie-Packed Version:
Add 1–2 cups of chopped:
Broccoli
Bell peppers
Zucchini
Mushrooms
Tip: Harder vegetables should be chopped smaller so they cook evenly with the rice.
Q&A: Frequently Asked Questions
Q: Can I use brown rice instead of white rice?
A: Yes, but it requires more liquid and a longer cook time (about 75–90 minutes). Use 2.5–3 cups of broth and be sure to keep it tightly covered for the entire bake.
Q: Can I prep this ahead of time?
A: Definitely. You can assemble the entire dish a few hours ahead and store it in the fridge (covered). Just bring it to room temperature before baking or add an extra 10–15 minutes to the baking time.
Q: Can I make this without canned soup?
A: Yes! Replace it with a homemade mix of:
1/2 cup milk or cream
1 tbsp flour
1 tbsp butter
A pinch of garlic powder and onion powder
Whisk it together and mix into the broth.
Q: What if my rice isn’t fully cooked?
A: Oven temperatures vary. If the rice is undercooked after 60 minutes, re-cover the dish, add a splash more broth, and bake for another 10–15 minutes.
Nutrition Estimate (Per Serving – 1 of 6 servings):
Calories: ~400–450 kcal
Protein: 25–30g
Carbohydrates: 35–40g
Fat: 18–22g
Fiber: 2–3g
Sodium: ~600–800mg (varies with broth and soup used)
Tip: Reduce sodium by using low-sodium broth and soup.
Conclusion:
Dump-and-Bake Chicken and Rice is the ultimate easy comfort food: minimal prep, one pan, and maximum flavor. It’s the kind of recipe that’s endlessly adaptable to what you have on hand and always satisfying to serve. Whether you’re cooking for your family, prepping for the week, or just want a no-fuss dinner, this one’s a guaranteed hit.