DinnerMain Course

One-Pan Creamy Chicken And Rice Bake

Name: One-Pan Creamy Chicken And Rice Bake
Prep time: 15 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: american
Ingredients: 500 g boneless, skinless chicken breast cut into 2-3 cm bite-sized pieces; 3 tbsp butter; 1 pcs yellow onion finely chopped; 200 g cremini mushroom sliced; 2 clove garlic minced; 3 tbsp all-purpose flour; 720 ml chicken broth low-sodium recommended; 240 ml milk whole milk recommended; 1 tbsp soy sauce; 1 tsp salt; 0.5 tsp black pepper freshly ground; 1.5 cup long-grain white rice uncooked; 300 g broccoli cut into small florets; 100 g shredded cheddar cheese

A simple and satisfying one-pan meal featuring tender chicken and rice baked in a creamy mushroom sauce with broccoli and melted cheese. This hearty casserole is a complete dinner that comes together with minimal cleanup.

An original recipe by Forkin

Total time: 1 hr 5 min
Serves: 4
Difficulty: Easy
Per serving: 768 kcal

Allergen information: may contain gluten, milk, and soy. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

500 gboneless, skinless chicken breast, cut into 2-3 cm bite-sized pieces
3 tbspbutter
1 pcsyellow onion, finely chopped
200 gcremini mushroom, sliced
2 clovegarlic, minced
3 tbspall-purpose flour
720 mlchicken broth, low-sodium recommended
240 mlmilk, whole milk recommended
1 tbspsoy sauce
1 tspsalt
0.5 tspblack pepper, freshly ground
1.5 cuplong-grain white rice, uncooked
300 gbroccoli, cut into small florets
100 gshredded cheddar cheese

Equipment

large oven-safe skillet or dutch oven · whisk · oven · cutting board · knife

The method

Step by step

1
Preheat your oven to 190°C (375°F).
About 5 min
Cook’s note: Ensure your oven rack is in the middle position for even baking.
2
In a large, oven-safe skillet or Dutch oven, melt the butter over medium heat.
About 2 min
Cook’s note: If you don't have an oven-safe skillet, you can do these steps in a regular pan and transfer to a 9x13 inch baking dish before baking.
3
Add the chopped onion and cook for 3-4 minutes until it begins to soften.
About 4 min
4
Add the sliced mushrooms and cook until they release their moisture and start to brown, about 5-7 minutes.
About 7 min
Cook’s note: Don't overcrowd the pan; let the mushrooms get some nice color for better flavor.
5
Stir in the minced garlic and cook for 30 seconds until fragrant.
About 1 min
6
Sprinkle the flour over the vegetables and stir continuously for one minute to cook off the raw taste.
About 1 min
7
Gradually whisk in the chicken broth until smooth, then whisk in the milk.
About 2 min
Cook’s note: Whisking while pouring prevents lumps from forming in your sauce.
8
Stir in the soy sauce, salt, and black pepper, then bring the sauce to a gentle simmer until it thickens slightly.
About 3 min
9
Remove the skillet from the heat. Stir in the uncooked rice, broccoli florets, and the prepared chicken pieces until everything is evenly combined.
About 2 min
Cook’s note: Make sure the rice is fully submerged in the liquid to ensure it cooks evenly.
10
Sprinkle the shredded cheddar cheese evenly over the top of the mixture.
About 1 min
11
Cover the skillet with a tight-fitting lid or aluminum foil and bake for 45 minutes.
About 45 min
Cook’s note: The dish is done when the rice is tender, the liquid is mostly absorbed, and the chicken is cooked through.
12
Remove from the oven and let it rest, still covered, for 5 minutes before serving.
About 5 min
Cook’s note: Resting allows the last bit of liquid to be absorbed and makes the casserole easier to serve.

Per serving

Nutrition

71%Score

Calories: 768.1kcal
Protein: 59.5g
Carbs: 79.9g
Fat: 23.2g
Fibre: 4.3g
Sugar: 7.7g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftovers in an airtight container in the refrigerator.

Reheating

Reheat individual portions in the microwave, adding a splash of water or milk to loosen the sauce.