Ingredients
2 cups long grain white rice (basmati or jasmine preferred)
1 medium white onion, diced
6 tablespoons salted butter, melted
2 tablespoons all-purpose flour
5 cups chicken broth
1 cup heavy cream
1 teaspoon salt
1/2 teaspoon black pepper
5 to 6 chicken thighs (bone-in, skin-on)
2 teaspoons Italian seasoning
1/2 teaspoon garlic powder
1/2 teaspoon paprika
Instructions
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Preheat your oven to 375°F (190°C).
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In a large baking dish, combine rice, onion, melted butter, flour, chicken broth, heavy cream, salt, pepper, Italian seasoning, garlic powder, and paprika. Stir until everything is evenly distributed and the rice is coated.
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Season the chicken thighs with salt, pepper, garlic powder, and Italian seasoning. Place the seasoned thighs on top of the rice mixture.
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Cover the baking dish with foil and bake for 45 minutes.
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Uncover and bake for an additional 20-25 minutes or until the chicken reaches an internal temperature of 165°F (74°C) and the rice is tender.
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Let the casserole rest for 5 minutes before serving.
Notes
Feel free to add vegetables like peas, carrots, or spinach for added color and nutrition.
For a cheesy version, sprinkle shredded cheese over the chicken during the last 10 minutes of baking.
The casserole can be made ahead of time and refrigerated uncooked for up to 24 hours. Add extra cooking time if baking straight from the fridge.
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave.
- Prep Time: 10 minutes
- Cook Time: 70 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 6 servings
- Calories: 550 kcal
