Make an EASY pantry-style meal with this Maple Chicken and Rice Bake, also easy to make gluten-free too!

Ready for a delicious comfort meal?  This Maple Chicken and Rice Bake is it! Chicken and Rice has always been a favorite of mine since I was a kid, but adding maple syrup to it just gives it a nice fall flavor.

Tips for Making Maple Chicken and Rice Bake:

This dish only uses a few simple ingredients. The first thing to do is to prepare your chicken breast. This is done using boneless, skinless chicken breast.

Chicken Thighs would work too.

If the chicken breast is thick, you can use the butterfly technique to cut them and place them into the dish. I use about 1 1/2 pounds of chicken breast or roughly 2 large chicken breasts. Then, I cut them in half lengthwise to place them in the dish.

Once you are ready to make this, it’s best to add in the given amount of water, 1 1/2 cups. Then, after about 30 minutes, check in on the chicken and mix up the rice. If it appears to be getting dry, another 1/2 cup of water or chicken broth can be added.

This bakes in about 45 minutes to 1 hour, the internal temperature of the chicken needs to be at least 165°F. This can be checked with a meat thermometer.

If the chicken is butterflied then it will cook closer to 45 minutes.

How do you make Gluten-Free Maple Chicken and Rice Bake?

This can be made gluten-free with one simple swap, use gluten-free cream of chicken soup.

I can find canned soup at my local Walmart, Sprouts, or Target, but you can also make homemade too.

This Homemade Cream of Chicken Soup works well for this recipe.

Are you ready for a wonderful meal? It’s time to try Maple Chicken and Rice Bake!

Created by: Kristy Still

Maple Chicken and Rice Bake

Course Main Course

Cuisine American

Servings 6 Servings

Maple Chicken and Rice Bake is a great easy meal for dinner!

Print Recipe

Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Ingredients

  

1x2x3x

• 1 1/2 Pounds Boneless, Skinless Chicken Breast Thawed
• 1/2 Tbsp Dried Rosemary
• 1/2 Cup Maple Syrup
• 1 Cup Quick Cooking White Rice
• 10.5 Can Cream of Chicken Soup Use Gluten Free if Needed
• 1 1/2 Cups Water

Instructions

• If the chicken breast is thick, it can be cut in half lengthwise using a butterfly method, see the notes.
• Preheat oven to 400°F.
• In a small bowl, mix the rosemary and maple syrup. Set aside.
• In a 9 x 13 baking dish, pour rice and water in to cover the bottom of the dish. Then, mix the cream soup in with the rice and water. Place chicken breast on top of the rice mixture, then pour the maple syrup mixture over the chicken.
• Bake the chicken in the oven for 45 minutes – 1 hour or until the liquid is soaked into the rice. Typically the rice will need to be stirred a bit toward the end of the cooking time to soak up some of the liquid. The internal temperature of the chicken should be 165°F.
• When checking in on the dish if it looks dry, add another 1/2 cup water or broth if needed.
• Carefully remove and serve the chicken with the rice.

Notes

Follow these instructions to butterfly the chicken breast.

If you do butterfly chicken breast, it will cook in about 45 minutes.  If you do not, and use thicker chicken breast, it will take close to an hour.  A meat thermometer is the best option for checking the chicken.  The internal temperature needs to be at least 165°F to be considered done.

Nutrition

Serving: 1Servings | Calories: 489kcal | Carbohydrates: 55g | Protein: 33g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 94mg | Sodium: 1901mg | Potassium: 3654mg | Fiber: 4g | Sugar: 30g | Vitamin A: 2190IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 1mg

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