Easy Baked Chicken and Rice! A family staple. Everything goes in the pan, even the uncooked rice. We flavor ours up with lemon and a few veggies and a little sprinkle of panko for a crispy chicken exterior.
I think every family has a version of this recipe in their recipe box. Most use a canned cream soup, but not this recipe. No canned soup in this Baked Chicken and Rice Casserole. Only simple fresh ingredients.
How to make Baked Chicken and Rice Casserole:
We added onion, carrot and celery to to the uncooked rice for some much appreciated extra flavor and texture. A bit of lemon zest and some garlic as well.
We tossed the SKINLESS BONE IN chicken thighs in a bit of paprika, garlic powder, salt and pepper. Keeing it simple for a fresh flavor.
Removing the skin will keep your rice from getting that greasy texture we are not fond of…not to mention it cuts down on the fat and calories. Bone in will assure the chicken is done at the same time as the rice and remains super tender.
How do I keep my rice fluffy when making chicken and rice casserole:
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- Heat the liquic before you pour it over the rice. Microwave for 2 minutes or heat in a pan until just simmering. It gives the rice a head start and will guarantee fluffy rice every time.
Now nestle the chicken on top of the rice, veggie and hot broth/water.
OUR SECRET TO MAKING CRISPY CHICKEN: Because you cover this dish with foil, in order for the rice to cook, it’s hard to get that crispy exterior we love on chicken. We mix panko crumbs with a bit of olive oil and sprinkle on top of the chicken. During the last few minutes of cooking, you can turn the broiler on and brown them up even more if you like.
Cover and bake for 30 minutes. Remove the foil and bake an additional 15 minutes or until the chicken is a perfect 165 degrees internally and the rice is cooked. It’s okay if there is a bit of liquid left in the pan. It will be absorbed into the rice in no time as it cools.
Fluff up the rice and serve!
MORE EASY CHICKEN RECIPES WE KNOW YOU WILL LOVE –
- Thai Coconut Curry Skillet Dinner – all the Thai flavors we love in one pan.
- Chicken and Zucchini – a great use of all that summer zucchini.
- Chicken and Pasta Casserole – a family favorite using simple ingredients.
- Greek Chicken Sheet Pan Dinner – all the veggies and chicken on one pan.
Let’s EAT!
Kathi & Rachel
What do you think about this recipe?Have questions?Comment below!Don’t forget to like us on Facebook, and connect with us on Instagram and tag your @Laughingspatula recipes with #laughingspatula,while you’re at it…We love to see your pics!
Easy Chicken and Rice
Ingredients
- 6-8 bone in chicken thighs with skin removed drumsticks work as well or a combo of both
- 1/2 cup white onion, chopped
- 1 carrot, chopped
- 1 celery rib, chopped
- 2 cloves garlic, minced
- 1 lemon, zested and juiced
- 1 tablespoon butter, melted
- 1 1/2 cups long grain rice
- 2 cups chicken stock we use low sodium
- 3/4 cups water
for chicken:
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/3 cup panko crumbs optional
- 2 teaspoons olive oil optional
Instructions
- Preheat oven to 350 degrees. Spray a 9 x 13 pan with non stick spray.
- To the baking pan, add: uncooked rice, onion, carrot, celery, garlic, lemon zest and juice of lemon, 1/2 teaspoon salt, 1/4 teaspoon pepper and melted butter.
- Toss skinned, bone in chicken thighs with 1 tablespoon olive oil, paprika, garlic powder, salt and pepper.
- Combine chicken stock and water in large microwave safe container and heat on high for two minutes. (I find a 4-6 cup glass measuring cup works great for this).
- Pour hot liquid over rice and vegetable mixture and stir.
- Nestle seasoned chicken onto rice and broth mixture.
- OPTIONAL: Combine 2 teaspoons olive oil and 1/3 cup panko crumbs and sprinkle on top of chicken.
- Cover with foil and bake 30 minutes. Remove foil and continue to cook for another 15-20 minutes or until chicken is 165 degrees and rice is tender. (It is okay if a bit of liquid remain on top of the rice, it will absorb quickly when you take it out of the oven.)
- Fluff rice and serve!
Earlyne says
I made this tonight for supper using chicken drumsticks. I cooked it for at least 1 1/2 hrs. I also used wild and long rice. Very delicious recipe. My husband and I both loved it. Planning on having the left overs tomorrow night.
Kathi & Rachel says
Wild rice is going to take quite a bit longer to cook and absorb the liquid.
Aimee says
Can I use jasmine rice instead? If so how much liquid do I use?
Kathi & Rachel says
Hi Aimee – Jasmine would be delicious and no need to change liquid in recipe.
Amy says
I doubled the celery (we like it) and used 2 lbs of boneless, skinless chicken thighs without the panko topping. The rice got a bit overdone so next time I’ll put the boneless thighs in after about 20-25 min. Served it with roasted broccoli. Great for planned leftovers! Thanks for a tasty recipe!
Kayla says
Can this be made with brown rice? What would be the time/ amount of chicken stock?
LaughingSpatula.com says
Hi Kayla – great question! I have updated the recipe notes to reflect: If using brown rice: Increase chicken stock to 3 cups and cooking time to 60 minutes. Thank you!
Kayla Strebel says
Thank you!
Tinetta says
Can this be modified with chicken breasts?? My family doesn’t care for the thighs.
Kathi @ LaughingSpatula.com says
You bet! Put the rice mixture in the oven without the chicken. Cover the pan with foil, bake 30 minutes. Remove foil, add chicken, leaving foil cover off and bake additional 20 minutes. I’ll update the recipe card…thanks for the note!
Shails says
Hello, just wondering what type of time one would use if using mixed rice like wild rice?
Kathi @ LaughingSpatula.com says
I would add another 10-15 minutes during the covered cooking time.