Easy Chicken Thighs and Rice Recipe
Chicken Thighs and Rice Casserole Recipe is a cozy, flavorful bake with juicy chicken thighs and perfectly fluffy rice, an easy oven-baked dinner that’s simple, comforting, and family-friendly.
Ingredients
For the Chicken Thighs
- 600 g Boneless Skinless Chicken Thighs
- ½ teaspoon Salt
- ¼ teaspoon Black Pepper Freshly ground
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1 teaspoon Smoked Paprika Powder
- 1 teaspoon Italian Seasoning
- 2 tablespoon Extra Virgin Olive Oil
For the Rice
- 2 tablespoon Extra Virgin Olive Oil
- 1 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 Powder
- 1 tablespoon Parsley Chopped
Instructions
- Preheat the oven to 375°F (190°C).
- In a large mixing bowl, toss chicken thighs with salt, pepper, garlic powder, onion powder, smoked paprika, and Italian seasoning until evenly coated.
- Heat 2 tablespoons of extra virgin olive oil in a large skillet over medium-high heat. Sear chicken for 5 minutes, turning to brown all sides. Remove and set aside.
- Add 2 tablespoons of extra virgin olive oil to the skillet. Sauté chopped onion for 4 minutes until soft. Stir in minced garlic and cook for 1 minute until fragrant.
- Pour in dry sherry, scraping up browned bits. Cook for 1–2 minutes until slightly reduced. Stir in chicken broth, salt, Italian seasoning, poultry seasoning, and paprika. Simmer gently, then remove from the heat. Stir in heavy cream until fully combined.
- Spread uncooked rice evenly in a casserole dish. Pour the stock mixture over the rice and stir gently to distribute. Arrange the seared chicken thighs on top.
- Cover with foil and bake in the oven at 375°F (190°C) for 35 minutes. Remove foil and bake 5 more minutes until rice is tender and liquid is absorbed.
- Let rest 5 minutes, fluff rice with a fork, garnish with chopped parsley, and serve warm.
Notes
Brown the Chicken Well: I like to give the chicken a few minutes on each side so it gets a nice golden crust; it makes every bite more flavorful.
Deglaze with Sherry: I always scrape up all those golden bits from the pan when I add the sherry; they melt into the sauce and add so much depth.
Cream Goes in Last: I stir the cream in after removing the pan from the heat so it blends in smoothly without curdling.
Rest Before Serving: I let the casserole sit for 5 minutes before fluffing the rice; this helps it finish absorbing the sauce and makes it easier to serve.
Check the Rice Before Serving: Sometimes I peek at the rice before fluffing, and if it’s still a little firm, I just cover it again and let it sit for a few more minutes; the steam always finishes the job.
Nutrition
Calories: 379kcal | Carbohydrates: 15g | Protein: 22g | Fat: 25g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.02g | Cholesterol: 130mg | Sodium: 913mg | Potassium: 380mg | Fiber: 1g | Sugar: 2g | Vitamin A: 728IU | Vitamin C: 3mg | Calcium: 73mg | Iron: 2mg