🍗 Baked Chicken and Rice Casserole Recipe
🕒 Prep Time: 15 mins
🍳 Cook Time: 1 hr 15 mins
🍽 Serves: 6–8
✅ Ingredients:
For the Chicken:
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8 bone-in, skin-on chicken thighs
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2 tbsp olive oil
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1 tsp salt
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½ tsp black pepper
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1 tsp paprika
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1 tsp garlic powder
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½ tsp onion powder
For the Rice:
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2 cups long grain white rice (uncooked)
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4 cups chicken broth (or water + bouillon)
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1 cup red bell pepper, diced
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1 small onion, finely chopped
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2–3 cloves garlic, minced
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1 tbsp olive oil or butter
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Optional: ½ cup frozen peas or carrots
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Salt & pepper to taste
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Fresh parsley or cilantro for garnish
🔪 Instructions:
1. Preheat Oven
Preheat your oven to 375°F (190°C).
2. Prepare Chicken
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Pat chicken thighs dry with a paper towel.
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In a small bowl, mix the salt, pepper, paprika, garlic powder, and onion powder.
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Rub the chicken thighs all over with olive oil and the spice mix. Set aside.
3. Prepare the Rice
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In a large 9×13” baking dish, add:
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Uncooked rice
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Bell pepper, onion, and garlic
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Olive oil or butter
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A pinch of salt and pepper
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Stir everything evenly.
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Pour in the chicken broth, and mix lightly again.
4. Assemble
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Place the seasoned chicken thighs skin-side up on top of the rice mixture.
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Do not submerge the chicken — it should sit on top so it crisps up in the oven.
5. Bake
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Cover the dish tightly with foil.
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Bake for 45 minutes.
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Remove foil and bake for an additional 25–30 minutes, or until:
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Rice is tender and liquid is absorbed.
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Chicken skin is golden and crispy.
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Optional: Broil for 2–3 minutes for extra crispy skin.
6. Rest and Serve
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Let rest for 5 minutes before serving.
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Garnish with chopped fresh parsley or cilantro.
🍴 Tips:
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If using brown rice, increase liquid to 4.5–5 cups and cook time by 15–20 minutes.
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Add extra veggies like peas, zucchini, or spinach for variety.
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You can swap chicken thighs with drumsticks or boneless thighs (reduce cooking time slightly).
