Description
A comforting and flavorful one-dish meal featuring juicy chicken thighs baked over a bed of creamy rice infused with a savory blend of cream of chicken soup, chicken broth, and onion soup mix, all topped with luscious pats of butter for a rich finish.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken thighs or breasts
Rice and Soup Mixture
- 1 cup long-grain white rice (uncooked)
- 1 (10.5 oz) can cream of chicken soup
- 1 3/4 cups chicken broth
- 1 (1 oz) packet dry onion soup mix
Butter and Garnish
- 1/2 cup (1 stick) unsalted butter, sliced into pats
- Fresh parsley (optional, for garnish)
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish to prevent sticking.
- Layer the Rice: Spread the uncooked long-grain white rice evenly across the bottom of the prepared baking dish to create the base layer.
- Mix Soup and Broth: In a separate bowl, combine the cream of chicken soup and chicken broth thoroughly. Pour this flavorful mixture over the rice to hydrate it.
- Arrange Chicken: Place the boneless, skinless chicken thighs or breasts evenly on top of the rice and soup mixture to ensure even cooking.
- Add Onion Soup Mix: Sprinkle the dry onion soup mix evenly over the chicken and rice layer to add a savory depth of flavor.
- Top with Butter: Distribute the sliced pats of unsalted butter evenly across the surface to enrich the dish as it bakes.
- Cover and Bake: Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 45 minutes, allowing the flavors to meld and the rice to cook.
- Uncover and Finish Baking: Remove the foil and continue baking for an additional 15 to 20 minutes until the chicken is fully cooked and the rice is tender.
- Rest and Garnish: Let the dish rest for 5 minutes after baking. Garnish with fresh parsley if desired to add a touch of color and freshness before serving.
Notes
- Using chicken thighs will keep the meat juicier and more flavorful compared to breasts.
- Be sure to cover the dish tightly with foil during baking to trap steam and properly cook the rice.
- Adjust cooking time slightly if using thicker chicken pieces to ensure thorough cooking.
- For a lower fat option, you can use reduced-fat cream of chicken soup and less butter.
- Fresh parsley is optional but adds brightness and a pop of color to the final dish.
