Cheesy Chicken and Rice Bake

Cheesy chicken and rice is a warm-you-up dinner that lands on our table every time someone needs a little extra comfort. With just one pan and some simple steps, you end up with juicy chicken, cheesy sauce, and perfect rice all in one bite. This dish is pure family-pleaser and ideal for both casual weeknights and relaxed Sunday suppers. Every time it comes out of the oven golden and bubbly we know it is time to gather around.

The smell alone always brings people into the kitchen and I started making this when my youngest was a picky eater. Now it is the recipe everyone asks for after a long day or special celebration.

Gather Your Ingredients

• Boneless skinless chicken breasts: Use fresh or properly thawed for best texture. Choose plump even pieces for juiciness.
• Long-grain white rice: Absorbs all the savory sauce. Avoid short-grain or instant to keep rice from turning mushy.
• Low-sodium chicken broth: Gives rice flavor as it cooks while keeping it from becoming too salty. Look for broth with no additives.
• Shredded sharp cheddar cheese: Melts for extra creamy results. Freshly grated cheese is worth the effort for ultimate meltiness.
• Sour cream: Rounds out the sauce and adds a tangy lift. Choose full-fat for the richest bite.
• Garlic powder: Offers classic savoriness and depth. Fresh is not needed since this blends into the sauce.
• Onion powder: Boosts flavor without extra chopping. Stick to granulated for the best distribution.
• Black pepper: Brings subtle heat and balances out the richness. Use freshly cracked for an extra kick.

How to Make It

Preheat and Prepare the Pan:

Set your oven to 375°F and generously coat a large baking dish with nonstick spray. This keeps the rice from sticking later and helps clean-up go quickly.

Season the Chicken:

Sprinkle both sides of the chicken breasts with garlic powder onion powder black pepper and an even pinch of salt. Arrange them in the prepared baking dish so they fit snugly in a single layer but do not overlap.

Add the Rice:

Pour the uncooked long-grain rice over and around the chicken. Gently shake the dish so the rice settles into the gaps without burying the chicken completely.

Mix and Pour the Sauce:

In a medium mixing bowl whisk together the chicken broth shredded sharp cheddar cheese and sour cream until smooth and creamy. Slowly pour the mixture evenly over the rice and chicken making sure every bit is covered with sauce.

Seal and Bake:

Tightly cover the baking dish with aluminum foil. This creates steam that helps cook the rice evenly. Bake on the center rack for 40 to 45 minutes without lifting the foil.

Uncover and Finish Baking:

Carefully remove the foil return the dish to the oven and bake for an additional 10 to 15 minutes. The top should become golden and bubbly and any remaining liquid will absorb into the rice.

Check for Doneness and Serve:

Test that the chicken is cooked through with a thermometer or by slicing to check for clear juices. Let the dish rest for 5 minutes before serving to help the flavors settle.

Cheddar cheese is what really makes this meal homey for me. I still remember how my brother would sneak extra cheese on top before it went in the oven and somehow it tasted even better that way. Brings back memories of birthday sleepovers and family movie nights without fail.

Flavor Boosters

Try Monterey Jack or Colby cheese for a milder flavor or stir in fresh peas, thin asparagus, or small cubed butternut squash depending on the season. Fresh herbs like chives or parsley sprinkled over the top add color and a lift of freshness to the finished dish.

Serving Suggestions

Round out the meal with roasted green beans, a crisp salad, or steamed broccoli. A squeeze of lemon juice just before serving brightens up the flavors and cuts the richness. Leftovers make great filling for wraps or pressed sandwiches too.

Creative Twists

You can use boneless skinless chicken thighs for extra moist results or swap in brown rice for more fiber — just add extra broth and extend baking. Make it freezer-friendly by preparing up to the baking step and freezing for make-ahead convenience.

This recipe is simple enough for busy weeknights and special enough to start a tradition. The leftovers are just as good, so you might want to make extra!

Common Questions About the Recipe

→ Can I use brown rice instead of white rice?

Brown rice can be used, but adjust the liquid and baking time as it takes longer to cook and may need extra broth.

→ What are some tasty vegetable additions?

Try adding peas, broccoli florets, diced carrots, or bell peppers for extra nutrition and color in the dish.

→ Is it possible to use different cheese?

Yes, feel free to substitute cheddar with mozzarella, Monterey Jack, or a blend to suit your taste preferences.

→ How should leftovers be stored and reheated?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.

→ Can this be made ahead of time?

You can assemble the dish a day in advance, cover, and refrigerate. Add a few extra minutes to baking time when ready to cook.