These chicken dump and bake dinners are easy, comforting, and perfect for busy weeknights. From creamy garlic chicken and potatoes and cheesy pasta bakes to chicken enchiladas, fajita rice, and Korean-inspired teriyaki and soy garlic rice, there is something here for every craving. You will also find spicy, creamy, tangy, and warmly seasoned options for family dinners, potlucks, or everyday cooking.

What makes these dinners special is how little work they take. You just dump everything into one baking dish, give it a stir, cover it, and let the oven do the rest. Some are soft and creamy, others are bubbly and golden on top, and several are filled with melted cheese, tender chicken, or savory sauce. Many of them can also be prepared ahead of time, making it easy to have dinner ready whenever you want a homemade meal.

You do not need advanced cooking skills or difficult ingredients to make these dinners. With simple instructions and a few helpful tips, each dish will come out delicious and beautiful. Choose one favorite or cook your way through all 13 recipes.

1. Creamy Garlic Chicken and Potato Bake

This creamy garlic chicken and potato bake is rich, cozy, and full of tender chicken in every bite. Sliced potatoes soak up the garlic cream sauce as they bake, while melted cheese on top turns golden and bubbly. It is perfect for a cold evening or served warm straight from the oven with a simple salad.

Ingredients

• 1 1/2 pounds boneless, skinless chicken breasts, cut into bite-size pieces
• 1 1/2 pounds Yukon Gold potatoes, thinly sliced
• 1 can (10.5 ounces) cream of chicken soup
• 1 cup heavy cream
• 1 cup low-sodium chicken broth
• 3 cloves garlic, minced
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 1/2 cups shredded mozzarella cheese, divided
• 2 tablespoons chopped fresh parsley, for topping

Instructions

1. Preheat the oven to 375°F and lightly grease a 9×13-inch baking dish. Greasing the dish first helps the potatoes release easily and makes cleanup much simpler.
2. Add the cream of chicken soup, heavy cream, chicken broth, minced garlic, garlic powder, onion powder, salt, and pepper to the baking dish. Whisk well until smooth.
3. Add the sliced potatoes and chicken pieces. Stir gently so the potatoes and chicken are tucked into the sauce and evenly coated.
4. Cover the dish tightly with aluminum foil. A tight seal traps steam, which helps the potatoes cook through without drying out.
5. Bake for 45 minutes, until the potatoes are almost tender and the chicken is cooked through. Do not lift the foil too early, because the steam needs time to work.
6. Remove the foil and stir gently, then sprinkle 1 cup of mozzarella over the top. Return the dish to the oven, uncovered.
7. Bake for 10-15 minutes more, until the potatoes are fully tender, the sauce is thick and bubbly, and the cheese is melted and lightly golden.
8. Let the bake rest for 10 minutes before serving. It will thicken slightly as it cools. Sprinkle with parsley and serve warm. Store leftovers in an airtight container in the refrigerator for up to 4 days.

2. Buffalo Chicken Pasta Bake

This buffalo chicken pasta bake is spicy, creamy, and full of tender chicken in every bite. Penne pasta soaks up the buffalo sauce and ranch as it bakes, while melted cheese on top turns bubbly and golden. It is perfect for game day or served warm with celery sticks and extra ranch.

Ingredients

• 12 ounces penne pasta, uncooked
• 1 1/2 pounds boneless, skinless chicken breasts, cut into bite-size pieces
• 1/2 cup buffalo sauce
• 1/2 cup ranch dressing
• 1 can (10.5 ounces) cream of chicken soup
• 2 cups low-sodium chicken broth
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups shredded cheddar cheese, divided
• 1/4 cup crumbled blue cheese, optional
• 2 tablespoons chopped green onions, for topping

Instructions

1. Preheat the oven to 375°F and lightly grease a 9×13-inch baking dish. The pasta will expand as it bakes, so a large dish gives it room to cook evenly.
2. Add the uncooked penne, buffalo sauce, ranch dressing, cream of chicken soup, chicken broth, garlic powder, onion powder, salt, and pepper to the baking dish. Stir well until the pasta is coated.
3. Add the chicken pieces and 1 1/2 cups of the cheddar cheese. Stir gently so the chicken is spread evenly through the pasta.
4. Cover the dish tightly with aluminum foil. Covering it first lets the pasta cook in the sauce without drying out on top.
5. Bake for 40 minutes, then remove the foil and stir the pasta well. Stirring halfway helps the pasta cook evenly and prevents dry spots.
6. Sprinkle the remaining 1/2 cup of cheddar and the blue cheese if using over the top. Return the dish to the oven, uncovered.
7. Bake for 10-15 minutes more, until the pasta is tender, the sauce is thick and bubbly, and the cheese is melted and lightly golden.
8. Let the bake rest for 10 minutes before serving. It will thicken as it cools. Sprinkle with green onions and serve warm. Store leftovers in an airtight container in the refrigerator for up to 4 days.

3. Chicken Enchilada Casserole

This chicken enchilada casserole layers tender chicken, soft tortillas, green enchilada sauce, and plenty of melted cheese. Every bite has a rich, savory flavor with a little tang and a bubbly, golden top. It is perfect for a family dinner or served warm with sour cream and rice.

Ingredients

• 1 1/2 pounds boneless, skinless chicken breasts, cut into bite-size pieces
• 1 can (19 ounces) green enchilada sauce, divided
• 1 can (15 ounces) black beans, drained and rinsed
• 1 cup frozen corn, thawed
• 1 small onion, finely diced
• 1 teaspoon cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 8 flour tortillas, cut into strips
• 2 cups shredded Monterey Jack cheese, divided
• 1/2 cup sour cream, for serving
• 1/4 cup chopped fresh cilantro, for topping

Instructions

1. Preheat the oven to 375°F and lightly grease a 9×13-inch baking dish. Toss the chicken pieces with the cumin, garlic powder, salt, and pepper in a bowl.
2. Spread 1/2 cup of green enchilada sauce in the bottom of the baking dish. This thin layer keeps the bottom tortillas from sticking.
3. Layer half of the tortilla strips over the sauce, then top with half of the chicken, half of the black beans, half of the corn, half of the onion, and 1 cup of cheese. Repeat the layers once more.
4. Pour the remaining enchilada sauce evenly over the top and sprinkle with the remaining cheese. Cover the dish tightly with aluminum foil.
5. Bake for 35 minutes, until the casserole is hot and bubbly and the chicken is cooked through. The foil helps the cheese melt evenly without browning too fast.
6. Remove the foil and bake for 10 minutes more, until the cheese is melted and lightly golden.
7. Let the casserole rest for 10 minutes so the layers set and slice cleanly.
8. Sprinkle with cilantro and serve warm with sour cream. Store leftovers in an airtight container in the refrigerator for up to 4 days.

4. Honey Mustard Chicken and Rice Bake

This honey mustard chicken and rice bake is sweet, tangy, and full of tender chicken in every bite. Honey and mustard give the rice a warm, golden flavor while melted cheese on top makes it extra cozy. It is perfect for a busy weeknight or served warm with steamed broccoli.

Ingredients

• 1 1/2 pounds boneless, skinless chicken breasts, cut into bite-size pieces
• 1 1/2 cups long-grain white rice, uncooked and rinsed
• 1/4 cup honey
• 1/4 cup Dijon mustard
• 2 cups low-sodium chicken broth
• 1 cup sour cream
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 1/2 cups shredded cheddar cheese, divided
• 2 tablespoons chopped fresh parsley, for topping

Instructions

1. Preheat the oven to 375°F and lightly grease a 9×13-inch baking dish. Whisk the honey, Dijon mustard, chicken broth, and sour cream in a bowl until smooth.
2. Add the uncooked rice, honey mustard mixture, garlic powder, onion powder, salt, and pepper to the baking dish. Stir well until evenly combined.
3. Add the chicken pieces and 1 cup of the cheddar cheese. Stir gently so the chicken is tucked into the rice mixture and covered with sauce.
4. Cover the dish tightly with aluminum foil. A tight seal traps steam and helps the rice cook through without drying out.
5. Bake for 45 minutes, until the rice is almost tender and the chicken is cooked through. Do not lift the foil too early, because the steam needs time to work.
6. Remove the foil and sprinkle the remaining 1/2 cup of cheddar cheese over the top. Return the dish to the oven, uncovered, for 10 minutes.
7. Bake until the cheese is melted and bubbly and the rice is fully tender. If the top looks pale, broil for 1-2 minutes, watching closely so it does not burn.
8. Let the casserole rest for 10 minutes before serving. It will thicken slightly as it cools. Sprinkle with parsley and serve warm. Store leftovers in an airtight container in the refrigerator for up to 4 days.

5. Chicken Fajita Rice Bake

This chicken fajita rice bake is bold, smoky, and full of peppers and onions in every bite. Seasoned chicken, soft rice, and melted cheese come together in one pan, with a little lime for brightness. It is perfect for fajita night or served warm with sour cream and tortilla chips.

Ingredients

• 1 1/2 pounds boneless, skinless chicken breasts, cut into bite-size pieces
• 1 1/2 cups long-grain white rice, uncooked and rinsed
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 small onion, sliced
• 1 packet (1 ounce) fajita seasoning
• 1 can (14.5 ounces) diced tomatoes, drained
• 2 cups low-sodium chicken broth
• 1 tablespoon lime juice
• 1/2 teaspoon salt
• 2 cups shredded Mexican-blend cheese, divided
• 1/2 cup sour cream, for serving

Instructions

1. Preheat the oven to 375°F and lightly grease a 9×13-inch baking dish. Toss the chicken pieces with the fajita seasoning in a bowl until evenly coated.
2. Add the uncooked rice, diced tomatoes, chicken broth, lime juice, and salt to the baking dish. Stir well until evenly combined.
3. Add the seasoned chicken, sliced peppers, sliced onion, and 1 1/2 cups of the cheese. Stir gently so everything is spread evenly through the rice.
4. Cover the dish tightly with aluminum foil. Covering it first lets the rice cook in the broth without drying out.
5. Bake for 45 minutes, until the rice is almost tender and the chicken is cooked through. Remove the foil and stir the rice well.
6. Sprinkle the remaining 1/2 cup of cheese over the top. Return the dish to the oven, uncovered.
7. Bake for 10 minutes more, until the rice is fully tender, the peppers are soft, and the cheese is melted and bubbly.
8. Let the bake rest for 10 minutes before serving. It will thicken as it cools. Serve warm with sour cream. Store leftovers in an airtight container in the refrigerator for up to 4 days.

6. Lemon Herb Chicken Orzo Bake

This lemon herb chicken orzo bake is bright, buttery, and full of tender chicken in every bite. Orzo pasta soaks up lemon, garlic, and Parmesan as it bakes, while fresh herbs add a clean, fresh flavor. It is perfect for a light dinner or served warm with crusty bread.

Ingredients

• 1 1/2 cups orzo pasta, uncooked
• 1 1/2 pounds boneless, skinless chicken breasts, cut into bite-size pieces
• 3 cups low-sodium chicken broth
• 4 tablespoons butter, melted
• 3 cloves garlic, minced
• Zest of 1 lemon
• 2 tablespoons fresh lemon juice
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup grated Parmesan cheese, divided
• 2 tablespoons chopped fresh parsley, for topping

Instructions

1. Preheat the oven to 400°F and lightly grease a 9×13-inch baking dish. Orzo cooks quickly, so a hotter oven helps it bake evenly without getting mushy.
2. Add the uncooked orzo, chicken broth, melted butter, garlic, lemon zest, lemon juice, Italian seasoning, salt, and pepper to the baking dish. Stir well until combined.
3. Add the chicken pieces and 1/2 cup of the Parmesan cheese. Stir gently so the chicken is spread evenly through the orzo.
4. Cover the dish tightly with aluminum foil. Covering it first lets the orzo cook in the broth and soak up the lemon butter flavor.
5. Bake for 25 minutes, then remove the foil and stir the orzo well. Stirring halfway helps the pasta cook evenly and prevents it from sticking.
6. Sprinkle the remaining 1/2 cup of Parmesan over the top. Return the dish to the oven, uncovered.
7. Bake for 10 minutes more, until the orzo is tender, the chicken is cooked through, and the sauce is creamy.
8. Let the bake rest for 5 minutes before serving. Sprinkle with parsley and serve warm with extra lemon if desired. Store leftovers in an airtight container in the refrigerator for up to 4 days.

7. BBQ Chicken Cornbread Bake

This BBQ chicken cornbread bake is smoky, sweet, and topped with golden cornbread in every bite. Tender BBQ chicken and beans bake under a fluffy cornbread crust that soaks up the sauce. It is perfect for a cozy family dinner or served warm with coleslaw.

Ingredients

• 1 1/2 pounds boneless, skinless chicken breasts, cut into bite-size pieces
• 1 cup BBQ sauce
• 1 can (15 ounces) black beans, drained and rinsed
• 1 cup frozen corn, thawed
• 1 small onion, finely diced
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 box (8.5 ounces) cornbread mix
• 1 large egg
• 1/3 cup milk
• 1 cup shredded cheddar cheese

Instructions

1. Preheat the oven to 375°F and lightly grease a 9×13-inch baking dish. Toss the chicken pieces with the BBQ sauce, garlic powder, salt, and pepper in a bowl.
2. Add the BBQ chicken, black beans, corn, and onion to the baking dish. Stir well until evenly combined.
3. Cover the dish tightly with aluminum foil. Covering it first lets the chicken cook through in the sauce without drying out.
4. Bake for 30 minutes, until the filling is hot and bubbly and the chicken is almost cooked through. Remove the foil and stir the filling well.
5. Whisk the cornbread mix, egg, and milk in a bowl until just combined. Do not overmix, because it can make the cornbread tough.
6. Spread the cornbread batter evenly over the hot filling, then sprinkle the cheddar cheese over the top.
7. Return the dish to the oven, uncovered, and bake for 18-20 minutes, until the cornbread is golden brown and a toothpick in the center comes out clean.
8. Let the bake rest for 10 minutes before serving. Serve warm. Store leftovers in an airtight container in the refrigerator for up to 4 days.

8. Chicken Parmesan Pasta Bake

This chicken Parmesan pasta bake is hearty, cheesy, and loaded with tomato sauce in every bite. Breaded-style chicken, penne, and melted mozzarella come together under a golden Parmesan top. It is perfect for a Sunday dinner or served warm with garlic bread and a salad.

Ingredients

• 12 ounces penne pasta, uncooked
• 1 1/2 pounds boneless, skinless chicken breasts, cut into bite-size pieces
• 1 jar (24 ounces) marinara sauce
• 1 cup water
• 1 teaspoon Italian seasoning
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup breadcrumbs
• 2 cups shredded mozzarella cheese, divided
• 1/2 cup grated Parmesan cheese
• 2 tablespoons chopped fresh basil, for topping

Instructions

1. Preheat the oven to 375°F and lightly grease a 9×13-inch baking dish. Toss the chicken pieces with the garlic powder, salt, and pepper in a bowl.
2. Add the uncooked penne, marinara sauce, water, Italian seasoning, and chicken to the baking dish. Stir well until the pasta is coated in sauce.
3. Add 1 1/2 cups of the mozzarella cheese and stir gently so the cheese is spread evenly through the pasta.
4. Cover the dish tightly with aluminum foil. Covering it first lets the pasta cook in the sauce and keeps the top from drying out.
5. Bake for 40 minutes, then remove the foil and stir the pasta well. Stirring halfway helps the pasta cook evenly.
6. Sprinkle the remaining 1/2 cup of mozzarella, the Parmesan, and the breadcrumbs over the top. Return the dish to the oven, uncovered.
7. Bake for 10-15 minutes more, until the pasta is tender, the sauce is bubbly, and the cheese is melted and lightly golden.
8. Let the bake rest for 10 minutes before serving. It will thicken as it cools. Sprinkle with basil and serve warm. Store leftovers in an airtight container in the refrigerator for up to 4 days.

9. Teriyaki Chicken and Rice Bake

This teriyaki chicken and rice bake is savory, slightly sweet, and full of tender chicken in every bite. Teriyaki sauce gives the rice a rich flavor while sesame seeds and green onions add color and crunch. It is perfect for a quick Asian-inspired dinner or served warm with steamed broccoli.

Ingredients

• 1 1/2 pounds boneless, skinless chicken thighs, cut into bite-size pieces
• 1 1/2 cups long-grain white rice, uncooked and rinsed
• 1/2 cup teriyaki sauce
• 2 cups low-sodium chicken broth
• 1 tablespoon soy sauce
• 1 tablespoon honey
• 2 cloves garlic, minced
• 1 teaspoon grated fresh ginger
• 1 cup shredded carrots
• 1 1/2 cups shredded mozzarella cheese, divided
• 2 green onions, sliced, for topping
• 1 teaspoon sesame seeds, for topping

Instructions

1. Preheat the oven to 375°F and lightly grease a 9×13-inch baking dish. Whisk the teriyaki sauce, soy sauce, honey, garlic, and ginger in a small bowl until smooth.
2. Add the uncooked rice, chicken broth, and teriyaki mixture to the baking dish. Stir well until the sauce is evenly mixed through the rice.
3. Add the chicken thigh pieces, shredded carrots, and 1 cup of the mozzarella cheese. Stir gently so the chicken is tucked into the rice and coated in sauce.
4. Cover the dish tightly with aluminum foil. A tight seal traps steam, which helps the rice cook through and keeps the chicken tender.
5. Bake for 45 minutes, until the rice is almost tender and the chicken is cooked through. Do not lift the foil too early, because the steam needs time to work.
6. Remove the foil and stir the rice gently, then sprinkle the remaining 1/2 cup of mozzarella over the top.
7. Return the dish to the oven, uncovered, for 10 minutes, until the cheese is melted and bubbly and the rice is fully tender.
8. Let the bake rest for 10 minutes before serving. It will thicken slightly as it cools. Sprinkle with green onions and sesame seeds and serve warm. Store leftovers in an airtight container in the refrigerator for up to 4 days.

10. Creamy Spinach Artichoke Chicken Bake

This creamy spinach artichoke chicken bake is rich, garlicky, and full of tender chicken in every bite. Spinach, artichokes, and cream cheese melt together into a cozy sauce, with Parmesan on top for a golden finish. It is perfect for a comforting dinner or served warm with crusty bread.

Ingredients

• 1 1/2 pounds boneless, skinless chicken breasts, cut into bite-size pieces
• 1 can (14 ounces) artichoke hearts, drained and chopped
• 2 cups fresh baby spinach, chopped
• 1 package (8 ounces) cream cheese, softened and cubed
• 1 cup sour cream
• 1 cup low-sodium chicken broth
• 2 cloves garlic, minced
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 1/2 cups shredded mozzarella cheese, divided
• 1/2 cup grated Parmesan cheese

Instructions

1. Preheat the oven to 375°F and lightly grease a 9×13-inch baking dish. The sauce will bubble as it bakes, so a deep dish keeps it from spilling over.
2. Add the cream cheese, sour cream, chicken broth, garlic, garlic powder, salt, and pepper to the baking dish. Whisk well until mostly smooth.
3. Add the chicken pieces, chopped artichokes, spinach, and 1 cup of the mozzarella cheese. Stir gently so everything is spread evenly through the sauce.
4. Cover the dish tightly with aluminum foil. Covering it first lets the chicken cook through in the sauce without the top drying out.
5. Bake for 35 minutes, until the filling is hot and bubbly and the chicken is almost cooked through. Remove the foil and stir the filling well.
6. Sprinkle the remaining 1/2 cup of mozzarella and the Parmesan cheese over the top. Return the dish to the oven, uncovered.
7. Bake for 10-15 minutes more, until the chicken is cooked through, the sauce is thick and creamy, and the cheese is melted and lightly golden.
8. Let the bake rest for 10 minutes before serving. It will thicken slightly as it cools. Serve warm. Store leftovers in an airtight container in the refrigerator for up to 4 days.

11. Chicken Taco Casserole

This chicken taco casserole is bold, cheesy, and full of taco flavor in every bite. Seasoned chicken, soft tortillas, salsa, and melted cheese come together in one pan, with a bubbly golden top. It is perfect for taco night or served warm with sour cream and guacamole.

Ingredients

• 1 1/2 pounds boneless, skinless chicken breasts, cut into bite-size pieces
• 1 packet (1 ounce) taco seasoning
• 1 can (15 ounces) black beans, drained and rinsed
• 1 cup salsa
• 1 cup frozen corn, thawed
• 1 small onion, finely diced
• 8 flour tortillas, cut into strips
• 2 cups shredded Mexican-blend cheese, divided
• 1/2 cup sour cream, for serving
• 1/4 cup chopped fresh cilantro, for topping

Instructions

1. Preheat the oven to 375°F and lightly grease a 9×13-inch baking dish. Toss the chicken pieces with the taco seasoning in a bowl until evenly coated.
2. Spread 1/2 cup of salsa in the bottom of the baking dish. This thin layer keeps the bottom tortillas from sticking.
3. Layer half of the tortilla strips over the salsa, then top with half of the chicken, half of the black beans, half of the corn, half of the onion, and 1 cup of cheese. Repeat the layers once more.
4. Pour the remaining salsa evenly over the top and sprinkle with the remaining cheese. Cover the dish tightly with aluminum foil.
5. Bake for 35 minutes, until the casserole is hot and bubbly and the chicken is cooked through. The foil helps the cheese melt evenly without browning too fast.
6. Remove the foil and bake for 10 minutes more, until the cheese is melted and lightly golden.
7. Let the casserole rest for 10 minutes so the layers set and slice cleanly.
8. Sprinkle with cilantro and serve warm with sour cream. Store leftovers in an airtight container in the refrigerator for up to 4 days.

12. Pesto Chicken Pasta Bake

This pesto chicken pasta bake is fresh, herby, and full of tender chicken in every bite. Penne pasta soaks up the basil pesto as it bakes, while melted mozzarella and cherry tomatoes add color and creaminess. It is perfect for a bright dinner or served warm with a green salad.

Ingredients

• 12 ounces penne pasta, uncooked
• 1 1/2 pounds boneless, skinless chicken breasts, cut into bite-size pieces
• 1/2 cup basil pesto
• 1 cup heavy cream
• 2 cups low-sodium chicken broth
• 1 cup cherry tomatoes, halved
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups shredded mozzarella cheese, divided
• 1/2 cup grated Parmesan cheese
• 2 tablespoons chopped fresh basil, for topping

Instructions

1. Preheat the oven to 375°F and lightly grease a 9×13-inch baking dish. The pasta will expand as it bakes, so a large dish gives it room to cook evenly.
2. Add the uncooked penne, pesto, heavy cream, chicken broth, garlic, salt, and pepper to the baking dish. Stir well until the pasta is coated.
3. Add the chicken pieces, cherry tomatoes, and 1 1/2 cups of the mozzarella cheese. Stir gently so the chicken and tomatoes are spread evenly through the pasta.
4. Cover the dish tightly with aluminum foil. Covering it first lets the pasta cook in the sauce without drying out on top.
5. Bake for 40 minutes, then remove the foil and stir the pasta well. Stirring halfway helps the pasta cook evenly and prevents dry spots.
6. Sprinkle the remaining 1/2 cup of mozzarella and the Parmesan cheese over the top. Return the dish to the oven, uncovered.
7. Bake for 10-15 minutes more, until the pasta is tender, the sauce is thick and creamy, and the cheese is melted and lightly golden.
8. Let the bake rest for 10 minutes before serving. It will thicken as it cools. Sprinkle with basil and serve warm. Store leftovers in an airtight container in the refrigerator for up to 4 days.

13. Soy Garlic Chicken and Rice Bake

This soy garlic chicken and rice bake is savory, slightly sweet, and full of tender chicken in every bite. Soy sauce and garlic give the rice a rich Korean-inspired flavor while melted cheese, carrots, and green onions add color and texture. It is perfect for a fun family dinner or served warm with kimchi on the side.

Ingredients

• 1 1/2 pounds boneless, skinless chicken thighs, cut into bite-size pieces
• 1 1/2 cups long-grain white rice, uncooked and rinsed
• 1/4 cup soy sauce
• 2 cups low-sodium chicken broth
• 2 tablespoons brown sugar
• 1 tablespoon sesame oil
• 3 cloves garlic, minced
• 1 teaspoon grated fresh ginger
• 1 cup shredded carrots
• 1 1/2 cups shredded mozzarella cheese, divided
• 2 green onions, sliced, for topping
• 1 teaspoon sesame seeds, for topping

Instructions

1. Preheat the oven to 375°F and lightly grease a 9×13-inch baking dish. Whisk the soy sauce, brown sugar, sesame oil, garlic, and ginger in a small bowl until the sugar dissolves.
2. Add the uncooked rice, chicken broth, and soy garlic mixture to the baking dish. Stir well until the sauce is evenly mixed through the rice.
3. Add the chicken thigh pieces, shredded carrots, and 1 cup of the mozzarella cheese. Stir gently so the chicken is spread evenly through the rice.
4. Cover the dish tightly with aluminum foil. A tight seal traps steam, which helps the rice cook through and keeps the chicken tender.
5. Bake for 45 minutes, until the rice is almost tender and the chicken is cooked through. Do not lift the foil too early, because the steam needs time to work.
6. Remove the foil and stir the rice gently, then sprinkle the remaining 1/2 cup of mozzarella over the top.
7. Return the dish to the oven, uncovered, for 10 minutes, until the cheese is melted and bubbly and the rice is fully tender.
8. Let the bake rest for 10 minutes before serving. It will thicken slightly as it cools. Sprinkle with green onions and sesame seeds and serve warm. Store leftovers in an airtight container in the refrigerator for up to 4 days.