Name: Baked Chicken and Rice Casserole
Prep time: 15 min
Cook time: 1 h 5 min
Total time: 1 h 20 min
Ingredients: 6 bone-in, skin-on chicken thighs; 1 cup long-grain white rice (uncooked); 2 1/4 cups chicken broth (hot); 1 small onion, diced; 2 cloves garlic, minced; 2 tablespoons butter; 1 teaspoon dried thyme or oregano; Salt and black pepper, to taste; Fresh parsley, chopped (for garnish)

Description

A cozy, all-in-one meal of tender chicken thighs baked on top of seasoned rice, this casserole is the ultimate comfort food. Everything cooks together in one dish, absorbing savory flavors for a delicious and easy dinner.

Ingredients

Scale

6 bone-in, skin-on chicken thighs
1 cup long-grain white rice (uncooked)
2 1/4 cups chicken broth (hot)
1 small onion, diced
2 cloves garlic, minced
2 tablespoons butter
1 teaspoon dried thyme or oregano
Salt and black pepper, to taste
Fresh parsley, chopped (for garnish)

Instructions

Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
In a skillet, melt butter and sauté diced onion until translucent. Add garlic and cook for 1 minute.
Spread uncooked rice in the baking dish. Pour in hot chicken broth.
Add sautéed onion and garlic over the rice. Season with herbs, salt, and pepper.
Season chicken thighs with salt and pepper, and place them skin-side up on top of the rice.
Cover tightly with foil and bake for 45 minutes.
Remove foil and bake uncovered for another 20–25 minutes, until chicken is golden and rice is tender.
Optional: Broil for 2–3 minutes for a crispier top.
Let rest for 5–10 minutes before serving. Garnish with parsley.