Chicken/ Main Dish

Baked Chicken and Rice

January 4, 2021

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Savory baked chicken and rice is a casserole dish baked with rice pilaf and seasoned chicken thighs. This tasty casserole is perfect for family dinners or for serving to guests.

Rice pilaf topped with a cooked chicken thigh on a white plate.

This chicken and rice casserole is a combination of a dish that my mother used to make and rice pilaf that was made in a restaurant I used to work in many moons ago. It’s the best of those two dishes and it tastes fabulous!

The rice cooks entirely while baking in the oven. It absorbs all the flavors from the chicken broth and the seasonings on the chicken itself. There’s no canned soup in this recipe – and if you use homemade chicken broth, there are no processed ingredients at all.

Don’t be intimidated by the long list of ingredients and the lengthy cook time. This casserole comes together easily and once it’s in the oven, you have very little to do. The oven does all the work.

A display of white rice, raw chicken, carrots, celery onion and parsley on a white surface.

Key Ingredients

A complete list of ingredients and measurements can be found below. Just scroll to the bottom!

  • Chicken – thighs work best in this recipe. I used bone-in thighs and removed the skin
  • Rice – long grain rice
  • Chicken broth – homemade or store bought
  • Onion – finely diced
  • Carrots – finely diced
  • Celery – finely diced
  • Olive oil
  • Seasonings – salt, pepper, garlic powder, onion powder, paprika and bay leaves

Directions

A complete list of instructions is available below! Just scroll to the bottom!

  • Remove skin from chicken
  • Combine seasonings and rub onto both sides of chicken. Set aside
  • Sauté onions, carrots and celery in a hot pan with a bit of olive oil
  • When the veggies are soft, add garlic and stir
  • Add an additional tablespoon of olive oil and stir in rice. Keep stirring until every grain of rice is coated with olive oil.
  • Remove from pan and add to a lightly greased casserole dish (9×13)
  • Place seasoned chicken thighs on top of the rice mixture
  • Carefully pour the chicken broth into the casserole
  • Add bay leaves
  • Cover tightly with foil and place in a preheated 350 degree oven for 1 1/2 hours

My casserole dish was just a tad small for this casserole. I used an 8×11 and it was filled to the top! A 9×13 inch casserole dish is a better size.

A casserole dish filled with chicken broth and skinless chicken thighs.

Tips

  • Remove skin from chicken thighs. I buy with the skin on because they are cheaper than with the skin already removed. The skin can easily be pulled off by hand.
  • Place casserole dish on a baking sheet (or cookie sheet) to catch any overflow. Even with using a smaller casserole dish, my dish did not overflow. However, when placing in the oven, I did jiggle too much and had a bit of broth drip onto the baking sheet. The baking sheet is much easier to clean than the oven!
  • Keep the casserole dish sealed with the foil until the final few minutes of cooking.
  • Don’t be worried if you check your casserole and it seems like the rice isn’t cooking! The rice is slow to cook in the oven and will expand and absorb the liquid towards the end of the cooking time.
  • Remove bay leaves before serving
  • This recipe can be easily reduced to feed a smaller crew. Add as many chicken thighs as desired and maintain rice to liquid proportions at 1 part rice to 2 parts liquid. Baking time will decrease with less liquid and chicken.
Baked chicken casserole with rice in a glass casserole dish.

More great casseroles

If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop

Be sure to check out all my main dish recipes!

Rice pilaf topped with a cooked chicken thigh on a white plate.

Baked Chicken and Rice

Kathy
Baked chicken with rice pilaf.
5 from 3 votes
Prep Time 30 mins
Cook Time 1 hr 40 mins
Resting Time 10 mins
Total Time 2 hrs 20 mins
Course Main Dish
Cuisine American
Servings 6 people
Calories 603 kcal

Ingredients
  

Chicken

Rice

  • 2 cups long grain rice
  • 2 tablespoons olive oil
  • 2 carrots (finely diced)
  • 1 stalk celery (finely diced)
  • 1 clove garlic (finely minced)
  • ½ teaspoon salt
  • ½ teaspoon pepper

Casserole

Instructions
 

Chicken

  • Combine salt, pepper, paprika, garlic powder, onion powder and dried thyme
  • Rub spice mixture onto both sides of chicken. Set aside.

Rice

  • Add one tablespoon of olive oil to a hot sauce pan.
  • Sauté onions, carrots and celery together until softened (3-5 minutes)
  • Add garlic and stir for about 30 seconds. Turn heat to low.
  • Add additional tablespoon of olive oil and add rice. Stir until every grain of rice is covered with the olive oil.

Casserole

  • Spray casserole dish with a nonstick spray. Pour rice mixture into bottom of casserole dish.
  • Place chicken thighs on top of rice
  • Carefully pour chicken broth around chicken thighs
  • Sprinkle broth with salt (if using unsalted chicken broth) and add bay leaves
  • Cover tightly with foil and place casserole on a baking sheet
  • Place in preheated 350 degree oven for 1 hour
  • After one hour, carefully pull out rack with baking sheet and casserole dish. Remove foil to check on rice. Use a spoon and carefully stir or push rice down so the rice on top makes contact with any remaining liquid. Replace foil return to oven for an additional 30 minutes.
  • Remove foil and continue baking for 10 minutes to allow chicken to brown slightly and the top of the rice to crisp.
  • Remove from oven and gently place foil over top of casserole. Let set for 10 minutes. Remove bay leaves and serve.

Notes

Tips
  • Remove skin from chicken thighs. I buy with the skin on because they are cheaper than with the skin already removed. The skin can easily be pulled off by hand.
  • Place casserole dish on a baking sheet (or cookie sheet) to catch any overflow. Even with using a smaller casserole dish, my dish did not overflow. However, when placing in the oven, I did jiggle too much and had a bit of broth drip onto the baking sheet. The baking sheet is much easier to clean than the oven!
  • Keep the casserole dish sealed with the foil until the final few minutes of cooking.
  • Don’t be worried if you check your casserole and it seems like the rice isn’t cooking! The rice is slow to cook in the oven and will expand and absorb the liquid towards the end of the cooking time.
  • Remove bay leaves before serving
  • This recipe can be easily reduced to feed a smaller crew. Add as many chicken thighs as desired and maintain rice to liquid proportions at 1 part rice to 2 parts liquid. Baking time will decrease with less liquid and chicken.

    Nutrition

    Serving: 1thigh and riceCalories: 603kcalCarbohydrates: 53gProtein: 29gFat: 30gSaturated Fat: 7gCholesterol: 142mgSodium: 1483mgPotassium: 575mgFiber: 2gSugar: 1gVitamin A: 3622IUVitamin C: 13mgCalcium: 48mgIron: 2mg
    Keyword Baked Chicken and Rice, Chicken and Rice Casserole
    Tried this recipe?Leave a comment and let me know what you think.

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    4 Comments

  • Reply
    Valentina
    January 14, 2021 at 1:27 pm

    5 stars
    Such a fabulous dinner. love that it finishes in one pan and it’s so comforting and flavorful. 🙂 ~Valentina

    • Reply
      Kathy
      January 14, 2021 at 6:53 pm

      Once it’s in the oven all you have to do is wait for it to cook!

  • Reply
    David @ Spiced
    January 5, 2021 at 4:42 am

    5 stars
    This looks fantastic, Kathy! I love how the rice cooks in the oven, and I can only imagine the flavor here. This reminds me of a dish my Mom used to make, but I haven’t had it in years. I’m totally putting this on the list to make – it’s perfect for the post-holiday meal planning!

    • Reply
      Kathy
      January 5, 2021 at 4:54 am

      There’s nothing quite like the foods that take us home – especially when they are delicious!

    Leave a Reply

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