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.
Table of Contents
Why make this recipe
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
- 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
Directions
- 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
- Creamy Chicken Orzo
- 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
Baked chicken with rice pilaf.
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
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: 607kcalCarbohydrates: 54gProtein: 29gFat: 30gSaturated Fat: 7gTrans Fat: 1gCholesterol: 142mgSodium: 1483mgPotassium: 602mgFiber: 2gSugar: 2gVitamin A: 3630IUVitamin C: 13mgCalcium: 54mgIron: 2mg
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Siobhan says
Just made this tonight. I used yellow rice it was a tad bit mushy but I think it's because it wasn't regular white rice which takes on more water than yellow rice.. it was awesome and will def be making this again. I didn't have chicken broth so I did have to use water but it still was very very flavorful and good.
Kathy says
Hi Siobhan,
I have not used yellow rice before but I'm sure a different type of rice would need some adjustments. Hopefully next time you can adjust the amount or use white rice. The chicken broth adds a lot of flavor too!
Thanks for you comment!
Kathy 🙂
Nadine says
The BEST chicken & rice recipe - hands down!!!! Thank you for sharing. Everything turned out perfectly & I made a side of brown gravy….hubby was happy, happy! 🙂
Kathy says
Thank you so much! Glad everyone enjoyed it!
Carrie says
This was so good. I didn't follow the recipe exactly but mostly. I was not disappointed at all.
I made this in a Dutch oven vs casserole dish with foil. I only cooked it for an hour because when I checked on it the water was absorbed, rice was a touch over cooked but not horribly. Next time I'll check it 15 minutes sooner.
The flavors were great, my husband went for a second serving and since having covid a year ago he's become such a picky eater.
I will be making this again and agian.
Kathy says
Hi Carrie,
Thanks for your comment! I'm glad your husband enjoyed it too. It must be hard when things just don't taste the same any longer.
Kathy 🙂
Kyle says
How long would this last if saved in the in the fridge?
Kathy says
Hi Kyle,
This should be used within 3-4 days.
Enjoy,
Kathy 🙂
Heather says
I want to make this with a hole chicken. But don't want the rice to get mushy any advice
Kathy says
Hi Heather,
If using a whole cut up chicken, you'll need to adjust the cooking time for the largest sized piece of chicken. The rice shouldn't get mushy.
Enjoy,
Kathy
Olivia says
I’m wondering how this would bake with brown rice; any suggestions?
Kathy says
Hi Olivia,
You'd need to do some tweaking of the recipe. Brown rice uses more liquid and takes a bit longer to cook. I haven't tried using brown rice so I am uncertain of the amount to use.
Kathy 🙂