Orange Chicken and Rice Casserole
Transform your weeknight dinner routine with this vibrant and flavorful Orange Chicken and Rice Casserole, a one-dish wonder that perfectly balances sweet and savory notes. Juicy, seared boneless chicken thighs rest atop a bed of tender, long-grain white rice infused with an aromatic orange sauce made from orange marmalade, fresh orange juice, soy sauce, garlic, and a hint of ginger. This oven-baked casserole comes together effortlessly, with minimal prep time and fuss-free cleanup, while delivering a citrusy glaze that will leave your taste buds singing. Perfectly garnished with fresh scallions for a pop of color and freshness, this hearty meal is ideal for family dinners or meal prep. Pair it with a crisp green salad for a complete, satisfying dish.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken thighs
- 1 cup long-grain white rice
- 2 cups chicken broth
- 2 tablespoons soy sauce
- 1 cup orange marmalade
- 1 cup orange juice
- 1 teaspoon ginger, grated
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon cornstarch
- 2 tablespoons water
- 2 stalks scallions, chopped
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions
Preheat your oven to 375°F (190°C).
Season the chicken thighs with salt and pepper on both sides.
In a large skillet, heat the olive oil over medium heat. Sear the chicken thighs for 3-4 minutes per side until golden brown. Remove the chicken from the skillet and set aside.
In the same skillet, add the minced garlic and grated ginger. Cook for 1-2 minutes until fragrant.
Stir in the orange marmalade, orange juice, soy sauce, and chicken broth. Bring the mixture to a simmer while stirring to combine.
In a small bowl, whisk together the cornstarch and water to create a slurry. Add the slurry to the skillet and simmer for 1-2 minutes until the sauce thickens slightly.
In a greased 9x13-inch casserole dish, spread the uncooked rice in an even layer.
Pour half of the orange sauce over the rice, ensuring it is evenly distributed.
Arrange the seared chicken thighs on top of the rice.
Pour the remaining orange sauce over the chicken, coating each piece generously.
Cover the casserole dish tightly with aluminum foil and bake in the preheated oven for 40 minutes.
Remove the foil and bake for an additional 10 minutes to allow the top to brown slightly.
Remove the casserole from the oven and let it rest for 5 minutes. Garnish with chopped scallions before serving.
Nutrition Facts
Calories |
644 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.1 g | 23% | |
| Saturated Fat | 4.1 g | 20% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 105 mg | 35% | |
| Sodium | 1170 mg | 51% | |
| Total Carbohydrate | 80.3 g | 29% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 56.9 g | ||
| Protein | 30.7 g | 61% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 77 mg | 6% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 598 mg | 13% | |
*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.
