Description
This flavorful baked chicken and rice casserole is a perfect one-pan meal. The creamy, buttery rice is perfectly seasoned and baked with juicy, tender chicken thighs. A comforting, easy-to-make dish your whole family will love.
Ingredients
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2 cups long grain white rice (basmati or jasmine preferred)
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1 medium white onion, diced
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6 tablespoons salted butter, melted
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2 tablespoons all-purpose flour
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5 cups chicken broth
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1 cup heavy cream
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1 teaspoon salt
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1/2 teaspoon black pepper
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5 to 6 chicken thighs, bone-in, skin-on
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2 teaspoons Italian seasoning
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1/2 teaspoon garlic powder
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1/2 teaspoon paprika
Instructions
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Preheat your oven to 375°F (190°C).
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In a large skillet, melt the butter over medium heat. Add the diced onion and sauté until softened, about 4-5 minutes.
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Stir in the flour and cook for 1-2 minutes, until it turns slightly golden. Gradually whisk in the chicken broth and heavy cream, ensuring no lumps form.
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Season with salt, pepper, Italian seasoning, garlic powder, and paprika. Stir until well combined.
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In a large baking dish, add the uncooked rice. Pour the creamy sauce mixture over the rice, making sure the rice is evenly covered.
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Place the chicken thighs, skin side up, on top of the rice mixture.
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Cover the dish with foil and bake in the preheated oven for 45 minutes.
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Remove the foil and bake for an additional 15-20 minutes, until the chicken is golden and cooked through, and the rice is tender.
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Let it rest for 5 minutes before serving. Garnish with fresh herbs, if desired.
Notes
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You can use bone-in skinless chicken thighs if preferred, but skin-on gives the dish more flavor.
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For a creamier casserole, you can add more heavy cream or cheese toward the end of baking.
- If the rice isn’t fully cooked after the initial baking, cover it back up with foil and bake for an additional 10-15 minutes.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Dish
- Method: Baking
- Cuisine: American