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Easy $10 Chicken and Rice Bake: Guest-Favorite Dinner

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A budget-friendly, comforting chicken and rice bake that feeds a crowd for about $10. Perfect for entertaining, this dish features tender chicken thighs, creamy rice, and rich savory flavor.

Ingredients

Scale
  • 2 pounds (900g) boneless, skinless chicken thighs
  • 1 ½ cups (300g) long-grain white rice
  • 1 medium yellow onion, finely diced
  • 4 cloves garlic, minced
  • 3 cups (720ml) low-sodium chicken broth
  • 1 can (10.5 oz / 298g) condensed cream of mushroom soup
  • 2 tablespoons (30ml) olive oil
  • 1 teaspoon paprika
  • 1 teaspoon dried thyme
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • Salt and black pepper, to taste
  • 2 tablespoons (28g) unsalted butter, cut into small pieces
  • Fresh parsley, chopped (for garnish)
  • 1 cup frozen peas or mixed vegetables (optional)
  • ½ cup shredded cheddar cheese (optional)
  • ¼ cup grated Parmesan (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Pat the chicken thighs dry with paper towels and season both sides generously with salt, pepper, and a sprinkle of paprika.
  2. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once shimmering, add the chicken thighs in a single layer. Sear for 4-5 minutes per side until golden brown. Transfer to a plate and set aside.
  3. Reduce heat to medium and add the remaining 1 tablespoon of olive oil. Add the diced onion and cook for 3-4 minutes until translucent. Add the minced garlic and cook for another 30 seconds until fragrant.
  4. Add the rice to the skillet with the onions and garlic. Stir constantly for 2 minutes until the rice becomes slightly translucent at the edges and crackles.
  5. In a medium bowl, whisk together the chicken broth, cream of mushroom soup, paprika, thyme, garlic powder, onion powder, and ½ teaspoon of black pepper until smooth.
  6. Spread the toasted rice mixture evenly across the bottom of a 9×13-inch baking dish. Pour the broth-soup mixture over the rice and stir gently.
  7. Nestle the seared chicken thighs into the rice mixture, pushing them down slightly so they are partially submerged.
  8. Dot the top of the dish with the small pieces of butter.
  9. Cover the baking dish tightly with aluminum foil. Bake for 35 minutes.
  10. After 35 minutes, carefully remove the foil. If adding frozen peas or vegetables, sprinkle them in now. Return to the oven, uncovered, and bake for another 10-15 minutes until the chicken is golden and the rice is fully cooked.
  11. Check for doneness: chicken should register 165°F (74°C) on an instant-read thermometer, and rice should be tender but not mushy. If rice is still firm, cover and bake for another 5-10 minutes.
  12. Let the dish rest for 5-10 minutes before serving. Garnish with fresh parsley and serve directly from the baking dish.

Notes

For best results, toast the rice before baking. Use long-grain rice to avoid mushiness. The dish can be assembled up to 24 hours in advance and refrigerated; add 10-15 minutes to covered baking time if starting from cold. Leftovers keep for up to 4 days in the refrigerator or freeze for up to 3 months.

Nutrition

Keywords: chicken and rice bake, budget-friendly dinner, easy chicken recipe, comfort food, casserole, guest-favorite, $10 meal

Find it online: https://forkifyfun.com/easy-10-chicken-and-rice-bake-guest-favorite-dinner/