Name: Best Baked Chicken and Rice Casserole
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 2 cups long grain white rice (basmati or jasmine preferred); 1 medium white onion, diced; 6 tablespoons salted butter, melted; 2 tablespoons all-purpose flour; 5 cups chicken broth; 1 cup heavy cream; 1 teaspoon salt; ½ teaspoon black pepper; 5 to 6 chicken thighs, bone-in, skin-on; 2 teaspoons Italian seasoning; ½ teaspoon garlic powder; ½ teaspoon paprika

Description

This Best Baked Chicken and Rice Casserole combines tender chicken thighs, aromatic rice, and a creamy, flavorful sauce for a comforting and satisfying one-pan meal. The rice is perfectly cooked in a rich broth and cream mixture, while the chicken gets golden and crispy on top. An easy, family-friendly dinner that will quickly become a favorite!

Ingredients

Scale

2 cups long grain white rice (basmati or jasmine preferred)
1 medium white onion, diced
6 tablespoons salted butter, melted
2 tablespoons all-purpose flour
5 cups chicken broth
1 cup heavy cream
1 teaspoon salt
½ teaspoon black pepper
5 to 6 chicken thighs, bone-in, skin-on
2 teaspoons Italian seasoning
½ teaspoon garlic powder
½ teaspoon paprika

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Instructions

Preheat the oven: Preheat your oven to 375°F (190°C).
Prepare the rice: In a large baking dish, spread the uncooked rice evenly.
Make the sauce: In a saucepan over medium heat, melt the butter. Add the diced onion and sauté for 3-4 minutes until softened. Stir in the flour and cook for 1-2 minutes to create a roux. Gradually add the chicken broth, whisking to prevent lumps. Add the heavy cream, salt, pepper, Italian seasoning, garlic powder, and paprika. Bring to a simmer and cook for about 3-4 minutes until the sauce thickens slightly.
Combine rice and sauce: Pour the sauce mixture over the uncooked rice in the baking dish and stir to combine.
Prepare the chicken: Rub the chicken thighs with a little olive oil or butter and season with salt, pepper, garlic powder, and paprika. Place the seasoned chicken thighs on top of the rice mixture.
Bake: Cover the dish tightly with aluminum foil and bake for 45-50 minutes, or until the chicken is cooked through and the rice is tender. Remove the foil during the last 10 minutes to allow the chicken skin to crisp up.

Serve: Once done, let it rest for a few minutes before serving. Optionally, garnish with fresh parsley for added color and flavor.

Notes

You can substitute chicken breasts for thighs if preferred, but thighs provide more flavor and moisture.
Make sure to keep the dish covered for most of the baking time to ensure the rice cooks properly.

If you’d like a crispier chicken skin, broil the chicken for a couple of minutes at the end of the baking time.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Main Dish
Method: Baking
Cuisine: American