Garlic Butter Chicken and Rice Casserole
This easy Garlic Butter Chicken and Rice Casserole combines tender chicken, fluffy long-grain rice, savory garlic butter, herbs, and melted cheese in one comforting baked dish.
Equipment
- 9x13-inch baking dish
- small bowl
- skillet
- aluminum foil
Ingredients
- 4 boneless, skinless chicken thighs or breasts
- 1 1/2 cup long-grain white rice, rinsed
- 3 cup chicken broth, low sodium preferred
- 4 tbsp unsalted butter, melted
- 5 clove garlic, minced
- 1 medium onion, finely chopped
- 1 tsp dried thyme
- 1 tsp paprika
- salt and black pepper, to taste
- 1 cup shredded mozzarella or cheddar cheese, optional
- fresh parsley or chives, chopped, for garnish
- olive oil or butter, for greasing the baking dish
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9x13 inch baking dish with olive oil or butter to prevent sticking.
- In a small bowl, combine melted butter, minced garlic, dried thyme, paprika, salt, and pepper. Mix well to blend the flavors.
- Heat a skillet over medium-high heat. Add a bit of oil or butter and sear the chicken thighs or breasts for 2–3 minutes per side until golden brown. This step adds flavor but can be skipped if short on time.
- Spread the rinsed rice evenly on the bottom of the greased baking dish. Pour the chicken broth evenly over the rice. Place the chicken pieces on top of the rice. Pour the garlic butter sauce evenly over the chicken and rice, ensuring everything is coated.
- Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for 40–45 minutes until the rice is tender and the chicken is cooked through (internal temperature of 165°F or 74°C).
- Remove the foil and sprinkle shredded cheese evenly over the casserole. Return to the oven and broil for 3–5 minutes until the cheese melts and becomes golden and bubbly. Watch closely to avoid burning.
- Let the casserole rest for 5 minutes before serving. Garnish with freshly chopped parsley or chives for color and freshness.
Notes
Use boneless, skinless thighs for extra juiciness. Add vegetables like peas, carrots, or spinach for more color and nutrition. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat covered with a splash of broth to keep the rice moist.