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Close-up of creamy rice and seared chicken breast in a white dish. (One-Pan Chicken and Rice Bake)

One-Pan Chicken and Rice Bake with Bubbling Toasted Cheese

This One-Pan Chicken and Rice Bake features juicy seared chicken breast over fluffy white rice in a velvety cream sauce, topped with bubbling cheddar and mozzarella cheese and fresh parsley for a comforting, easy-cleanup weeknight meal.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: American
Calories: 640
Ingredients Equipment Method Notes

Ingredients
  

Primary Ingredients
  • 1.5 lbs Chicken Breasts Sliced into thick strips
  • 2 cups Long-Grain White Rice Do not rinse
  • 1 cup Sharp Cheddar Cheese Shredded
  • 1 cup Mozzarella Cheese Shredded
  • 2 cups Chicken Broth Low sodium
  • 1 cup Heavy Cream For velvety texture
  • 2 tbsp Olive Oil For searing
  • 1 tsp Black Pepper Coarse cracked
  • 0.25 cup Fresh Parsley Finely chopped

Equipment

  • 1 9x13 inch white ceramic baking dish Rectangle shape preferred
  • 1 Large Skillet For searing the chicken

Method
 

Sear the Chicken
  1. Heat oil in a skillet over medium-high heat. Season chicken and sear until golden-brown edges and a light char appear (about 3-4 mins per side). Remove chicken.
Assemble and Bake
  1. In the baking dish, stir together the rice, chicken broth, and heavy cream. Nestle the seared chicken back into the liquid.
  2. Cover tightly with foil and bake at 375°F (190°C) for 25 minutes until rice is tender.
Cheese Finish
  1. Uncover, top with cheddar and mozzarella. Broil for 2-4 minutes until bubbling with toasted brown spots. Garnish with parsley and pepper.

Notes

Use block cheese for the best melt.
Allow the dish to rest for 5 minutes after baking to set the sauce.