Chicken Thighs and Rice
Chicken Thighs and Rice is an easy family dinner made with juicy boneless chicken thighs baked over flavorful rice with bacon, onion, garlic, and simple seasonings. Everything cooks together in one casserole dish for a cozy, delicious dinner!
Servings: 6 servings
Calories: 505kcal
Equipment
Ingredients
- 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 ½ cups jasmine rice uncooked, rinsed
- 4 cups chicken broth homemade or store bought
Spices
- 1 ½ tablespoons Meat Seasoning or Montreal Steak Spice
- 1 teaspoon smoked paprika or regular paprika
- sea salt and pepper to taste
Instructions
- Preheat the oven. Preheat the oven to 400°F. Grease your casserole dish and set it aside.
- Cook the bacon. Heat a large skillet over medium-high heat. Add the chopped bacon and cook for about 5 minutes, or until lightly golden. The bacon doesn't need to be extra crispy because it will continue cooking in the oven.
- Sauté the onion and garlic. Drain most of the bacon grease, leaving about 1 tablespoon in the skillet. Add 1 tablespoon butter and the chopped onion. Sauté until the onion is soft. Add the garlic and cook for about 1 minute, stirring frequently.
- Add the rice. Transfer the bacon, onion, and garlic mixture to the prepared casserole dish. Add the rinsed uncooked rice and spread it evenly across the bottom.
- Season the chicken and rice. Combine the seasonings in a small bowl. Rub half of the seasoning mixture over both sides of the chicken thighs. Sprinkle the remaining seasoning over the rice.
- Add the broth. Pour the chicken broth into the casserole dish and gently stir the rice mixture to combine. Taste the broth and adjust the salt if needed.
- Add the chicken. Arrange the seasoned chicken thighs in a single layer over the rice.
- Cover and bake. Cover the casserole dish tightly with aluminum foil. Bake at 400°F for 45 minutes.
- Finish uncovered. Remove the foil and bake for another 15–20 minutes, or until the rice is tender, the liquid has been absorbed, and the chicken reaches an internal temperature of 165°F.
- Rest and serve. Let the chicken and rice rest for 5–10 minutes before serving. Garnish with fresh parsley and enjoy!
Video
Notes
Rice: Use long-grain white rice such as jasmine or basmati. Rinse the rice under cool water before using. I don't recommend instant rice because it requires a different liquid ratio and cooking time.
Keep it covered: Make sure the casserole is tightly covered during the first 45 minutes of baking. The trapped steam helps the rice cook evenly.
Chicken: Boneless skinless chicken thighs work best because they stay juicy while the rice cooks. Chicken is done when the thickest part reaches 165°F.
If the rice is still firm: Remove the cooked chicken to a plate. If the rice looks dry, add a small splash of hot chicken broth, cover the dish again, and continue baking until the rice is tender.
Let it rest: Allow the casserole to rest for 5–10 minutes before serving so the rice can absorb any remaining liquid.
Storage: Store leftovers in an airtight container in the refrigerator for 3–4 days.
Reheating: Add a splash of chicken broth or water before reheating to help keep the rice moist.
Nutrition
Serving: 1g | Calories: 505kcal | Carbohydrates: 41g | Protein: 22g | Fat: 27g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 0.3g | Cholesterol: 118mg | Sodium: 809mg | Potassium: 352mg | Fiber: 1g | Sugar: 2g | Vitamin A: 365IU | Vitamin C: 2mg | Calcium: 36mg | Iron: 1mg