Country Chicken Rice Bake
Warm and comforting, this Country Chicken Rice Bake is a hearty one-dish meal that brings homestyle flavors to your table with minimal effort. Tender, golden-brown chicken thighs are nestled atop a bed of creamy, flavorful rice, infused with aromatic thyme, paprika, and a medley of vegetables like carrots, celery, and peas. The dish is brought together with a rich, velvety sauce made from chicken broth and heavy cream, ensuring every bite is irresistibly moist and satisfying. Topped with optional melted cheddar and a sprinkle of fresh parsley, this oven-baked casserole is an easy dinner solution perfect for busy weeknights or cozy family gatherings. Ready in just over an hour, this recipe is a wholesome and delicious way to elevate the classic chicken and rice duo.
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Recipe Information
Ingredients
- 4 pieces chicken thighs (boneless, skinless)
- 1 cup white long-grain rice (uncooked)
- 2 cups chicken broth
- 1 cup heavy cream
- 1 medium onion (finely diced)
- 2 cloves garlic (minced)
- 2 small carrots (peeled and diced)
- 2 stalks celery (diced)
- 1 cup frozen peas
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 teaspoon dried thyme
- 0.5 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup shredded cheddar cheese (optional)
- 2 tablespoons chopped fresh parsley (for garnish)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set it aside.
Rinse the uncooked rice under cold water until the water runs clear, then add it to the prepared baking dish.
In a large skillet, heat 1 tablespoon of butter over medium heat. Sear the chicken thighs on both sides until golden brown but not fully cooked (about 3 minutes per side). Remove from skillet and set aside.
In the same skillet, melt the remaining 1 tablespoon of butter. Sauté the diced onion, garlic, carrots, and celery for 4-5 minutes until softened.
Sprinkle the flour over the sautéed vegetables and cook for 1-2 minutes, stirring constantly to eliminate the raw flour taste.
Gradually whisk in the chicken broth and heavy cream, ensuring there are no lumps. Cook until the mixture thickens slightly (about 3 minutes). Stir in thyme, paprika, salt, and pepper.
Pour the creamy vegetable mixture over the rice in the baking dish. Stir to evenly distribute.
Nestle the seared chicken thighs on top of the rice mixture. Cover the dish tightly with aluminum foil.
Bake in the preheated oven for 35 minutes. Remove the foil, add the frozen peas, and sprinkle with cheddar cheese (if using). Continue baking uncovered for an additional 15 minutes, or until the rice is tender and the chicken is cooked through.
Remove the dish from the oven and let it sit for 5 minutes before serving. Garnish with chopped fresh parsley and serve hot.
Nutrition Facts
Calories |
3103 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 168.6 g | 216% | |
| Saturated Fat | 86.5 g | 432% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 798 mg | 266% | |
| Sodium | 4357 mg | 189% | |
| Total Carbohydrate | 220.0 g | 80% | |
| Dietary Fiber | 16.9 g | 60% | |
| Total Sugars | 19.2 g | ||
| Protein | 152.1 g | 304% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 684 mg | 53% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 2649 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
