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Close-up of roasted golden-brown chicken thighs on a bed of creamy rice with black pepper specks. (Dump and Bake Chicken and Rice)

Dump and Bake Chicken and Rice with a Creamy Herb Sauce

This Dump and Bake Chicken and Rice features roasted golden-brown chicken thighs over fluffy white rice in a savory ivory cream sauce. A perfect one-pan dinner speckled with herbs and cracked black pepper for maximum flavor.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 4 people
Course: Dinner, Main Course
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1.5 cups (285g) Long-grain white rice Rinsed
  • 2.5 cups (600ml) Chicken broth Low sodium preferred
  • 1 can (10.5oz / 300g) Cream of chicken soup Ivory sauce base
  • 1 tsp (2g) Dried oregano
  • 1 tsp (2g) Dried thyme
  • 0.5 tsp (1g) Cracked black pepper Fine speckled finish
  • 1.5 lbs (680g) Bone-in, skin-on chicken thighs Pat dry for crispiness
  • 1 tbsp (4g) Fresh parsley Finely chopped for garnish

Equipment

  • 1 White rectangular ceramic baking dish 9x13 inch preferred
  • 1 Aluminum foil

Method
 

Prepare the Base
  1. In a white ceramic baking dish, combine the rinsed rice, chicken broth, cream of chicken soup, dried oregano, dried thyme, and cracked black pepper. Whisk until the sauce is a smooth, ivory color.
Prepare the Chicken
  1. Pat chicken thighs dry. Season with salt and pepper. Place them skin-side up on top of the rice mixture so the skin remains exposed.
Bake to Golden Perfection
  1. Cover the dish tightly with foil and bake at 375°F (190°C) for 30 minutes.
  2. Remove the foil and bake for another 20-25 minutes until the chicken is golden-brown and the rice is tender.
  3. Sprinkle with fresh chopped parsley and extra cracked black pepper before serving.

Notes

Pat the chicken skin completely dry to ensure it browns properly.
Let the casserole rest for 10 minutes after baking to allow the sauce to set.