By When you need an easy one-pot dinner that takes 5 minutes to prep and the whole family will love, you need this creamy chicken and rice! Throw all the ingredients in one oven-safe dish, bake it, mix it, and you're done. It's that easy!
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Cooking rice in bone broth is the ultimate hack for not only more protein but more flavor! So we thought, what could make it even easier to get a high protein chicken dinner on the table, knowing this? Well, a one-pot dinner where the rice and chicken all cook together! Just dump it in and let the oven do its thing.
The other thing about this recipe is the magic of the flavors. We're using Boursin cheese to keep the ingredient list short and the flavor vibes high! It takes 5 minutes to throw together, only uses 6 ingredients, and is always a hit with the toddler. Winner, winner, chicken dinner!
Craving Asian flavors instead? Try our curry chicken and rice with red curry paste, edamame, and coconut milk!
Jump to:
check the rice
Be sure to check the rice before you're done baking it. The rice takes the longest to cook and can be slightly hard before it's done.
Also, don't be alarmed if there's still a lot of liquid near the end of baking. The last 5 minutes of baking uncovered will help evaporate the liquid while the rice finishes cooking!
key ingredients & swaps
All substitutions are a 1:1 substitute unless otherwise noted. See the recipe card for quantities.
- Chicken thighs: When we tested this with chicken breasts initially, it was dry because the white meat is easy to overcook with the long cook time. So, boneless, skinless thighs are a non-negotiable.
- Brown rice: We like the bit of added fiber, but this does take longer to cook. If you use white rice, you can reduce the cook time by about 10 minutes.
- Chicken bone broth: Grab any kind you like! And if you have leftovers, use it to make bone broth pasta or our high protein Tuscan chicken (also great if you prefer chicken breast).
- Kidney beans: The best way to add more protein and fiber to this dish. Kidney beans are a bit stiffer, so they held up better than cannelini beans. Black beans, chickpeas or even vegetables such as carrots or celery will work too.
- The flavor makers: Grab a garlic and herb Boursin cheese and a pack of French onion soup mix. These will deliver a savory taste with the perfect amount of salt and flavors. You can also use the caramelized onion Boursin.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
step by step: tips to nail this recipe every time
- Stir the rice, bone broth, and seasoning first. Then add your chicken so that the rice is evenly coated.
- There will still be liquid! And that's ok, that's why we remove the lid and let the rice finish absorbing the liquid or evaporating. See photo above!
- Use a hand mixer to break up the chicken and mix in the cheese. This gets everything small and bite-sized!
quick recipe video
finish with herbs
Whenever we have a rich meal, I love finishing it with greens. Either parsley, chives, or even mixing in spinach after it's done baking.
the best pan to use
Since this is a one-pan dish, I find a casserole dish with an oven-safe lid, braiser, or Dutch oven works best. The chicken should have an inch or so between them, so a 12" or larger pan works best.
how to store & meal prep it
If you're lucky enough to have leftovers, here are some helpful tips on storing it and reheating.
- Fridge: This will keep in an airtight container for up to 5 days in the fridge. It can all be reheated together, so it's perfect for lunch prep!
- Freezer: You can freeze this once it's cooled completely for up to 3 months.
- Reheating: Reheat in the microwave, oven, or even the stove top with a lid, extra broth, or water to rehydrate it.
Recipe
creamy chicken and rice with bone broth
Ingredients
- 1.5 lbs chicken thighs (boneless and skinless)
- 1 cup brown rice (dry)
- 2 cups bone broth (chicken or beef)
- 15.5 oz kidney beans (canned, drained and rinsed)
- 5.3 oz boursin cheese (we use garlic and herb flavor)
- 1 oz onion soup & dip dry mix
Before you start!
If you make this recipe, please take a moment to leave us a review. We love to hear from you!
Instructions
- Preheat the oven to 325 degrees F.
- Add the 1 cup brown rice, 2 cups bone broth, 1 oz onion soup & dip dry mix, and 15.5 oz kidney beans to a braiser or oven-safe casserole dish (something big enough to spread the chicken in a single even layer). Mix these ingredients together, then nestle in 1.5 lbs chicken thighs evenly around and place the 5.3 oz boursin cheese in the center.
- Cover and bake for 1 hour and 15 minutes. There will likely still be liquid left so remove the lid and continue to bake for another 5 -15 minutes uncovered. The time it takes to bake uncovered will depend on the type of pan you use. We used a braiser, which is a shallow, wide dish, and it took 5-7 minutes to cook off the excess liquid. If you use a Dutch oven or a skinnier, deep dish, it can take up to 15 minutes.
- Remove from the oven, let cool, and enjoy! You can cut the chicken into pieces or shred it. We like to use a hand mixer to shred the chicken up.
Video
Notes
Looking for more information?
Additional substitution information can be found above in the substitution section of this post.
Nutrition Disclaimer
Nutritional information is an estimate and for informational purposes only.
Very filling but a couple of things:
- made this in stainless steel pan, and after an hr of cooking at 325° the chicken was still raw. We bumped the temp up to 425 and after another 45 mins it was finally ready
- we used 1 whole package of onion soup, but even then was a little too bland for us. Next time I would use 2 packets of soup mix
Thanks for letting us know! We tested this recipe 4 times and every time the chicken cooked before anything else which is why we went with boneless chicken thighs since they are more forgiving to being overcooked. So I'm very curious as to if you used bone in, chicken breast, or frozen? We will test it in a stainless steel pan but I can't imagine that pan would make that much of a difference from a ceramic braiser. For the seasoning packet, ours was veryyy salty so even one was way too much. Did you use the garlic and herb boursin too? And what seasoning pack did you use? I know they all vary. We used Lipton's French onion pack. Would really appreciate any help sorting through this! Thanks!
This is amazing! Thanks!
So happy to hear that!
We all loved it!
This is the first time I've ever left a recipe review EVER. This meal was easy and delicious and my super picky kids loved it and it's high in protein and it's high in fiber. You quite literally can't ask for more. I'm so happy to have a new go-to recipe for my family 🤗 thank you!!!!!!
That's amazing to here!!