Baked Chicken and Rice (Printer-Friendly)
Tender baked chicken thighs cooked with creamy, spiced rice for a hearty, cozy meal.
# What You'll Need:
→ Poultry
01 -
6 bone-in, skinless chicken thighs
→ Spices
02 -
1 teaspoon ground paprika
03 -
1 teaspoon garlic powder
04 -
1 teaspoon onion powder
05 -
1 teaspoon dried thyme
06 -
½ teaspoon kosher salt
07 -
¼ teaspoon ground black pepper
→ Dairy and Broth
08 -
10.5 ounces cream of chicken soup
09 -
1 cup low-sodium chicken broth
→ Grains
10 -
1 cup raw long-grain white rice
→ Garnish
11 -
Fresh parsley (optional)
# Steps to Follow:
01 -
Preheat oven to 375°F. Lightly grease a 9x13-inch casserole dish with nonstick cooking spray and set aside.
02 -
In a small bowl, mix together paprika, garlic powder, onion powder, dried thyme, kosher salt, and ground black pepper.
03 -
Pat chicken thighs dry with paper towels. Evenly sprinkle the seasoning blend over all sides of the chicken.
04 -
In a medium bowl, whisk together cream of chicken soup, chicken broth, and raw long-grain white rice until combined.
05 -
Pour the soup and rice mixture into the prepared casserole dish. Nestle the seasoned chicken thighs into the rice evenly. Cover the dish tightly with aluminum foil and bake for 35 minutes.
06 -
Remove foil and continue baking for an additional 10 to 15 minutes, or until the chicken reaches an internal temperature of 165°F and the skin is lightly browned.
07 -
Remove from oven and allow to rest for 5 to 10 minutes. Fluff the rice gently with a fork and garnish with fresh parsley if desired before serving.
# Extra Suggestions:
01 -
For crispier chicken, broil the casserole for a few minutes after baking. Bring chicken to room temperature before cooking for even doneness.
02 -
Avoid minute or short-grain rice to prevent gummy texture. Using foil during baking seals moisture and keeps rice tender.
03 -
Store leftovers in an airtight container refrigerated up to 3 days or frozen up to 3 months. Reheat covered to retain moisture.