Budget Chicken and Rice Bake: Easy $10 Family Dinner
This Budget Chicken and Rice Bake is a simple, one-dish dinner that’s perfect for busy weeknights. With just 15 minutes of prep, you get tender chicken and creamy, flavorful rice that the whole family will love, all for about $10.
- Prep Time: 15 minutes
- Cook Time: 1 hour 5 minutes
- Total Time: 1 hour 20 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Cuisine: American
Ingredients
Scale
- 1.5 lbs (about 680g) bone-in, skin-on chicken thighs
- 1 cup (200g) long-grain white rice
- 1 can (10.5 oz / 298g) condensed cream of mushroom soup
- 1 ½ cups (355 ml) low-sodium chicken broth
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- Salt and black pepper to taste
- 2 tablespoons olive oil
- Optional: fresh parsley, chopped for garnish
Instructions
- Preheat oven to 375°F (190°C). Pat chicken thighs dry with paper towels and season generously with salt, pepper, and ½ teaspoon paprika.
- Heat olive oil in a large skillet over medium-high heat. Sear chicken thighs skin-side down for 5-7 minutes until golden brown, then flip and cook for 3 more minutes. Transfer to a plate.
- Reduce heat to medium. In the same skillet, sauté chopped onion for 3-4 minutes until softened. Add minced garlic and cook for 1 minute until fragrant.
- Add uncooked rice to the skillet and stir for 1 minute to toast. Pour in chicken broth and cream of mushroom soup. Add dried thyme and remaining ½ teaspoon paprika. Stir until smooth and bring to a gentle simmer.
- Pour rice mixture into a 9×13-inch baking dish and spread evenly. Nestle seared chicken thighs skin-side up into the rice.
- Cover tightly with aluminum foil and bake for 45 minutes.
- Remove foil and bake for another 15-20 minutes until chicken is cooked through (internal temp 165°F / 74°C) and rice is tender.
- Let rest for 5-10 minutes before serving. Garnish with fresh parsley if desired.
Notes
Don’t skip searing the chicken—it adds flavor. Use long-grain white rice, not instant or brown rice. Resist peeking during the covered baking time. Let the dish rest before serving. If rice is still hard after covered baking, add ¼ cup warm broth, re-cover, and bake 10 more minutes.
Nutrition
- Serving Size: 1 serving (about 1/6
- Calories: 475
- Sugar: 2
- Sodium: 650
- Fat: 20
- Saturated Fat: 5
- Carbohydrates: 40
- Fiber: 1
- Protein: 30
Keywords: budget chicken and rice bake, easy family dinner, one-dish chicken and rice, creamy chicken and rice, $10 dinner