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5 from 1 vote

One Pan Chicken and Rice

A simple chicken and rice recipe that takes just 10 minutes of prep time. Comfort food at it's best!
Prep Time10 mins
Cook Time1 hr 30 mins
Course: Main Course


  • 1 package dry onion soup mix (or use my Homemade Onion Soup Mix)
  • 10 oz. can cream of mushroom or cream of chicken soup (or use my Homemade Cream Soup)
  • 1 cup dry long grain rice* (we love basmati)
  • 1 1/4 cups water
  • 4 oz. sliced mushrooms, canned or fresh (optional)
  • season salt
  • 4 to 8 bone-in chicken legs, thighs or breast**


  • Mix first 5 ingredients, pour into a greased 9×13 baking dish.
  • Sprinkle chicken with season salt.
  • Place chicken pieces on top of rice mixture in dish. Cover with foil
  • Bake at 350° for 1 ½ hrs.


* If you prefer using brown rice, double the amount of water.  You may also need to uncover the dish for the last 20 min. of baking.  (I usually check on it at 1 hr. and 10 min. and if it looks pretty watery, I uncover.)
** You could probably use boneless chicken, you would likely just need to remove the chicken from the pan before the total baking time is over so that it doesn’t get over-baked.