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.
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.
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 (9x13)
- 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 ½ hours
My casserole dish was just a tad small for this casserole. I used an 8x11 and it was filled to the top! A 9x13 inch casserole dish is a better size.
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.
More great casseroles
- Ham and Rice Casserole
- Ham Tetrazzini
- Chicken, Rice and Broccoli Bake
- Baked Chicken Pasta
- Quinoa Enchilada Bake
- Green Chili Enchiladas
- Chicken Sheet Pan Dinner
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!
Baked Chicken and Rice
Equipment
Ingredients
Chicken
- 6 chicken thighs - bone in (skin removed)
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon paprika
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon dried thyme
Rice
- 2 cups long grain rice
- 2 tablespoons olive oil
- ½ medium sized onion (finely diced)
- 2 carrots (finely diced)
- 1 stalk celery (finely diced)
- 1 clove garlic (finely minced)
- ½ teaspoon salt
- ½ teaspoon pepper
Casserole
- 4 cups chicken broth
- 2 bay leaves
- ½ teaspoon salt (if using unsalted chicken broth)
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
- 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.
Iris Cox says
Thank you! The aroma filled the house on a cold snowed in day! Any advice on freezing and / or reheating??
Kathy says
Hi Iris,
After cooking, allow chicken and rice to cool and then place in a freezer container and then into the freezer. You can easily portion out meals in the size you need.To use, thaw chicken and rice first and then reheat in a microwave or in the oven. For the oven, place in a casserole dish and cover with foil. Place in a 350 degree oven until heated through. Time will vary depending on how many servings you are reheating.
Stay warm and enjoy the snow!
Kathy
Erin says
I don't see an amount for the onion, or did I happen to miss it somewhere. 🙂
Kathy says
Oh my goodness! You are correct, somehow I have left out the onion! I try to double and triple check everything, but sometimes something can get left out. You need about 1/2 of a medium sized onion. I'll make certain to make the correction now!
Thank you,
Kathy
Jewel Farris says
Sounds delicious!! My husband is reading over the recipe right now. We will probably reduce the recipe to half. Thanks so much!
Kathy says
Thank you!
Enjoy 🙂
Ellie Woods says
I have picky people that won’t eat thighs, has anyone done this with chicken breasts?
Kathy says
Hi Ellie,
I have only made with thighs, but breasts will work too. The baking time will vary depending on the size of the breast and if they are boneless or bone in. Just keep an eye on the temperature of the breasts so they don't become too dry.
Priya says
Just made this recipe for lunch today, I'd had it bookmarked for a few days and was dying to try it out!! Is is OMG so deliciously flavorful!! Thank you sooooo much Kathy for such a perfect recipe!! This is definitely going to be added to my list of regular recipes to make!
Kathy says
Thank you! I appreciate you leaving a comment and letting me know how much you loved it! 🙂
Rhonda says
Sounds Great and I am going to make it today. Sounds like allot of rice for 2 people. Could it be cut to 1 cup rice and 2 cups broth? I only have boneless skinless thighs that should work too.
Kathy says
Hi Rhonda,
Yes, you can cut this recipe down to serve just 2 people. Just keep your rice and water ratios the same. Skinless thighs are totally great. Let me know how it turns out!
Kathy 🙂
Valentina says
Such a fabulous dinner. love that it finishes in one pan and it's so comforting and flavorful. 🙂 ~Valentina
Kathy says
Once it's in the oven all you have to do is wait for it to cook!
David @ Spiced says
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!
Kathy says
There's nothing quite like the foods that take us home - especially when they are delicious!