Easy Chicken Thighs and Rice Casserole Recipe - super delicious Rice Casserole Recipe with Baked Chicken Thighs & garlic and bacon infused flavor.

Easy Chicken Thighs and Rice Casserole




– 5 strips bacon chopped into tiny pieces – 2 tablespoons butter or oil, plus more for brushing chicken – 1 medium onion chopped – 3 cloves garlic finely chopped – 5 chicken thighs skinless & boneless – 1 1/2 cups long grain rice uncooked, rinsed – 4 cups homemade chicken broth Spices – 1 1/2 tablespoons Meat Seasoning or use your favorite poultry seasoning – 1 teaspoon smoked paprika or regular paprika – sea salt and pepper to taste

5 servings

1 hr 20 mins

Step 1

Heat a skillet over medium-high heat and add the chopped bacon to sauté for about 5 minutes until golden in color. No need to make them super crispy, otherwise they’ll burn as they continue baking.

Step 2

Drain the bacon grease, leaving about 1 Tablespoon inside the skillet. Add a Tablespoon of butter to the grease. You can also drain all the bacon grease and just use butter if you prefer. Add the chopped onion and sauté the onion with the bacon until it is soft, stirring a few times.

Step 3

Next, add the garlic and cook for about 1 minute, stirring a few times.

Step 4

Transfer the cooked bacon, onions, and garlic to a greased casserole dish and add in the rice. Set that aside for a minute.

Step 5

Mix all the spices in a small bowl. Rub half of the mixture on all sides of the chicken thighs and add the rest of the seasoning to the rice in the casserole dish.

Step 6

Pour the chicken broth into the casserole dish and stir everything to combine. Season with salt to taste.

Step 7

Place the chicken on top of the rice and cover the dish with aluminum foil. Bake in a preheated 400-degree oven for 45 minutes covered, then uncover for another 15-20 minutes until the liquid evaporates.

Step 8

Remove the casserole dish from the oven and enjoy! I like to serve mine with a sprinkling of fresh parsley for a pop of color.