Description
A cozy, all-in-one meal, this Baked Chicken and Rice Casserole pairs juicy, seasoned chicken with tender, flavorful rice all cooked together in one dish. It’s easy, satisfying, and perfect for any day of the week.
Ingredients
- 6 bone-in, skin-on chicken thighs
- 1 cup long-grain white rice
- 2 1/2 cups chicken broth
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 2 tablespoons butter
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika (plus more for sprinkling)
- 1/2 teaspoon dried thyme
- 2 tablespoons chopped fresh parsley (for garnish)
Instructions
- Preheat oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- In a skillet, melt butter over medium heat. Sauté onion until soft, about 4-5 minutes. Add garlic and cook 30 seconds.
- Spread uncooked rice evenly in the baking dish. Add onion and garlic mixture, then pour in chicken broth.
- Stir in salt, pepper, paprika, and thyme.
- Pat chicken thighs dry, season with salt, pepper, and a bit more paprika.
- Place chicken thighs skin-side up over the rice mixture.
- Cover tightly with foil and bake for 45 minutes.
- Remove foil and bake an additional 20-25 minutes, until chicken is golden and rice is tender.
- Let rest for 5-10 minutes. Garnish with fresh parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 65 minutes