Description
This chicken and rice casserole is what comfort food dreams are made of – one pan, minimal prep, and it delivers crispy-topped chicken with perfectly seasoned rice every single time!
Ingredients
Scale
- 2 pounds (900g) bone-in, skin-on chicken pieces (thighs and drumsticks work best)
- 1½ cups (300g) long-grain white rice, rinsed and drained
- 2½ cups (600ml) chicken broth, low sodium preferred
- 1 medium onion, finely diced (about 1 cup)
- 2 medium carrots, diced (about ¾ cup)
- 2 celery stalks, diced (about ½ cup)
- 3 garlic cloves, minced (about 1 tablespoon)
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter, melted
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon paprika (smoked paprika adds extra flavor)
- ½ teaspoon garlic powder
- Salt and freshly ground black pepper, to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 350°F (175°C). Rinse rice until water runs clear. Pat chicken dry with paper towels and season with salt and pepper.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sear chicken skin-side down for 3-4 minutes until golden. Set aside.
- In the same skillet, sauté onion, carrots, and celery for 4-5 minutes until softened. Add garlic and cook 30 seconds more. Stir in thyme, oregano, paprika, and garlic powder.
- Transfer vegetables to a 9×13 inch baking dish. Add rice and stir to combine. Pour chicken broth over rice mixture and drizzle with melted butter.
- Arrange seared chicken skin-side up on top of rice. Cover tightly with foil and bake for 35 minutes.
- Remove foil and continue baking 15-20 minutes until chicken is crispy, internal temperature reaches 165°F (74°C), and rice has absorbed liquid.
- Let rest 10-15 minutes before serving. Garnish with fresh parsley.