Chicken Thighs and Rice Casserole
This chicken thigh and rice casserole combines juicy boneless skinless chicken thighs with seasoned long grain white rice in a creamy broth. It's an easy baked dinner that's comforting, flavorful, and perfect for busy weeknights.
Ingredients
For the Chicken Thighs
- 600 g boneless skinless chicken thighs
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon Italian seasoning
- 2 tablespoon extra virgin olive oil
For the Rice
- 2 tablespoon extra virgin olive oil
- 1 medium onion chopped
- 4 cloves garlic minced
- 60 ml dry sherry
- 375 ml chicken broth
- 180 ml heavy cream
- 200 g long grain white rice basmati rice
- 1 teaspoon salt
- 1 tablespoon Italian seasoning
- 1 tablespoon poultry seasoning Old Bay Chicken Seasoning
- 1 teaspoon paprika
- 1 tablespoon chopped fresh parsley
Instructions
- Preheat the oven to 375°F / 190°C (350°F convection / 180°C fan).
- In a large bowl, season 600 g boneless skinless chicken thighs with ½ tsp salt, ¼ tsp freshly ground black pepper, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp smoked paprika, and 1 tsp Italian seasoning.
- Heat 2 tbsp extra virgin olive oil in a large skillet over medium-high heat. Sear the chicken thighs for about 5 minutes, turning to brown all sides. Remove and set aside.
- Add the remaining 2 tbsp extra virgin olive oil to the skillet. Add 1 medium onion, chopped, and cook for about 4 minutes until softened. Stir in 4 cloves garlic , minced, and cook for 1 minute until fragrant.
- Pour in 60 ml dry sherry and scrape up any browned bits from the bottom of the pan. Cook for 1–2 minutes until slightly reduced. Stir in 375 ml chicken broth, 1 tsp salt, 1 tbsp Italian seasoning, 1 tbsp poultry seasoning (or Old Bay Chicken Seasoning), and 1 tsp paprika. Simmer gently, then remove the pan from the heat and stir in 180 ml heavy cream until combined.
- Spread 200 g long grain white rice evenly in a casserole dish. Pour the broth mixture over the rice and stir gently to combine.
- Arrange the seared chicken thighs on top of the rice mixture. Cover tightly with foil and bake for 35 minutes.
- Remove the foil and bake for 5 more minutes, or until the rice is tender and the chicken reaches an internal temperature of 165°F / 74°C. Let the casserole rest for 5 minutes. Sprinkle with 1 tbsp chopped fresh parsley, fluff the rice with a fork, and serve warm.
Notes
Sear the Chicken Well: I like to brown the chicken thighs before baking because it gives the casserole a deeper flavor and makes the rice taste better.
Cover the Dish Tightly: Make sure the foil is sealed well so the rice can steam properly and cook evenly.
Use Long Grain White Rice: Long grain white rice is what I use because it stays fluffy and absorbs the creamy broth without turning too soft.
Let It Rest Before Serving: Let the casserole sit for 5 minutes before adding the parsley and fluffing the rice, so everything settles nicely.
Storage: I keep leftovers in an airtight container in the fridge for up to 3 days.
Nutrition
Calories: 380kcal | Carbohydrates: 15g | Protein: 22g | Fat: 25g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.02g | Cholesterol: 130mg | Sodium: 913mg | Potassium: 387mg | Fiber: 1g | Sugar: 2g | Vitamin A: 892IU | Vitamin C: 3mg | Calcium: 74mg | Iron: 2mg
