Creamy Chicken Rice Bake

Name: Creamy Chicken Rice Bake
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6 servings
Ingredients: 2 cups uncooked white rice; 4 cups chicken broth; 1 lb chicken thighs, boneless and skinless, cut into chunks; 1 cup heavy cream; 1 cup frozen peas and carrots; 1 onion, diced; 3 cloves garlic, minced; 1 teaspoon dried thyme; Salt and pepper to taste; 1 cup shredded cheese (cheddar or mozzarella)

Highlighted under: From the Oven

I absolutely love how this Creamy Chicken Rice Bake brings comfort food to a whole new level! Every time I prepare it, the rich flavors meld beautifully, and I know I’m in for a treat. The combination of tender chicken, perfectly cooked rice, and a creamy sauce is simply irresistible. It’s an effortless dish that I can serve to my family on busy weeknights or during special gatherings. Trust me when I say it will quickly become one of your go-to recipes for its simplicity and satisfying taste.

Created by

Amber Walsh

Last updated on 2026-02-01T20:05:35.453Z

When I first made this Creamy Chicken Rice Bake, I was amazed at how the simplicity of the ingredients could create such depth of flavor. The key was allowing the chicken to marinate in the creamy sauce for a bit before baking, which ensured that every bite was bursting with taste. I also found that using chicken thighs instead of breasts added extra juiciness and richness.

Over the years, I've experimented with different herbs and spices, but I always return to the classic combination of garlic and thyme. It not only elevates the dish but also adds a fragrant aroma while it bakes. This recipe is one that brings smiles and full bellies, and I proudly share it with everyone!

Why You'll Love This Recipe
Satisfying combination of creamy textures and savory chicken
Perfect for a cozy family dinner or meal prep
Customizable with your favorite vegetables and seasonings

Choosing the Right Chicken

When making this Creamy Chicken Rice Bake, I recommend using boneless, skinless chicken thighs for their tenderness and flavor. Thighs remain juicy during cooking, helping the overall dish achieve that creamy texture while preventing dryness. If you prefer chicken breasts, you can substitute them, but be cautious not to overcook since they can dry out more easily. Cut the chicken into uniform chunks to ensure even cooking and a satisfying bite in every scoop.

For those looking to reduce fat content, consider using skinless chicken breast, but be aware that the dish may lose some of its richness. Alternatively, you can substitute the chicken with cooked, shredded rotisserie chicken. Simply add it to the skillet with the cream mixture at the end, reducing cooking time significantly, which can be a great time-saver during busy weeknights.

Perfecting the Rice

Using the right rice is crucial for achieving the perfect texture in this dish. I find that long-grain white rice holds up well during baking, absorbing the broth without becoming mushy. If you opt for brown rice, you’ll need to adjust the cooking time since it requires a longer cooking period. Add an additional cup of broth and simmer until tender before baking, ensuring that it doesn’t dry out in the final step.

To enhance the flavor of the rice, consider toasting it in the saucepan with a bit of oil for a few minutes before adding the broth. This technique brings out a lovely nutty flavor that complements the creamy sauce and savory chicken well. Just be careful not to let the rice burn; a translucent look is the goal before adding the liquid.

Ingredients

For the Bake

2 cups uncooked white rice
4 cups chicken broth
1 lb chicken thighs, boneless and skinless, cut into chunks
1 cup heavy cream
1 cup frozen peas and carrots
1 onion, diced
3 cloves garlic, minced
1 teaspoon dried thyme
Salt and pepper to taste
1 cup shredded cheese (cheddar or mozzarella)

Make sure all ingredients are fresh for the best taste!

Instructions

Prep the Rice

In a large saucepan, combine the rice and chicken broth. Bring to a boil, then reduce the heat, cover, and simmer for about 18 minutes or until the rice is tender and the liquid is absorbed.

Cook the Chicken

In a separate skillet, heat a splash of oil over medium heat. Add the diced onion and garlic, sautéing until translucent. Add the chicken chunks, cooking until browned, then mix in the cream, thyme, salt, and pepper.

Combine and Bake

Preheat your oven to 375°F (190°C). In a large mixing bowl, combine the cooked rice, chicken mixture, and frozen vegetables. Stir until well mixed, then transfer to a greased baking dish. Top with shredded cheese and bake for 25 minutes.

Let the dish cool for a few minutes before serving to allow the flavors to meld.

Pro Tips

For added flavor, consider marinating the chicken in the cream overnight. You can also incorporate different vegetables based on your preference or what's in season.

Serving Suggestions

This Creamy Chicken Rice Bake is satisfying enough to stand alone as a meal, but you can easily elevate it with a side salad or some crusty bread. A fresh arugula salad drizzled with a light vinaigrette pairs beautifully, adding a crisp contrast to the creaminess. If time allows, consider serving it with roasted vegetables for extra nutrition and a splash of color on your plate.

Presentation can be key for special occasions. Once it comes out of the oven, let it cool for about five minutes before serving. This resting time allows the cheese to set slightly, making it easier to serve. You can finish with fresh herbs like chopped parsley or chives for a pop of color and freshness.

Storage and Reheating Tips

This dish stores remarkably well. Once cooled, transfer any leftovers to airtight containers and refrigerate for up to three days. When reheating, I recommend doing so in the oven at 350°F (175°C) for about 20 minutes. Cover it with aluminum foil to prevent the cheese from browning too quickly. Microwave reheating is also an option; just be sure to stir it at intervals to heat evenly.

If you want to make this dish ahead of time, you can prepare it up to the baking step and freeze it. Wrap the baking dish tightly with plastic wrap and aluminum foil. When ready to eat, thaw it in the refrigerator overnight and bake it directly, adding a few extra minutes to the cooking time may be necessary if it's still cold.

Questions About Recipes

→ Can I use brown rice instead of white rice?

Yes, but you'll need to adjust the cooking time, as brown rice typically takes longer to cook.

→ What other vegetables can I add?

You can add bell peppers, mushrooms, or even spinach for more nutrition and flavor.

→ Is this dish freezer-friendly?

Absolutely! This Creamy Chicken Rice Bake can be frozen before or after baking for a convenient meal prep option.

→ How can I make this dish lighter?

You can use low-fat cream or Greek yogurt in place of heavy cream, as well as leaner cuts of chicken.