Description
A comforting and filling dish combining tender chicken thighs, fluffy rice, and a creamy mushroom sauce, perfect for family gatherings.
Ingredients
Scale
- Extra-virgin olive oil, for baking dish
- 2 cups white rice, rinsed well and drained
- 1 large onion, chopped
- 2 cups low-sodium chicken broth
- 2 (10.5 oz) cans cream of mushroom soup
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 4 large bone-in, skin-on chicken thighs (about 2 lb)
- 2 tablespoons melted butter
- 2 teaspoons fresh thyme
- 1 clove garlic, finely minced
- 1 tablespoon freshly chopped parsley, for garnish
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9″x13″ baking dish with olive oil.
- In the baking dish, add the rinsed rice, chopped onion, chicken broth, and cream of mushroom soup. Stir until well combined. Season with kosher salt and black pepper to taste.
- Place the chicken thighs skin side up on top of the rice mixture. Brush with melted butter and sprinkle with fresh thyme and minced garlic. Season again with salt and pepper.
- Cover the baking dish with foil and bake in the preheated oven for 60 minutes. After 60 minutes, remove the foil and bake for an additional 30 minutes until the rice is tender and the chicken is cooked through.
- For the final touch, turn the oven to broil and broil for 3 to 5 minutes until the chicken’s skin is golden and crispy.
- Garnish with freshly chopped parsley before serving.
Notes
Use quality ingredients for better flavor. Add veggies like carrots or broccoli for extra nutrition.
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg
Keywords: chicken casserole, comfort food, easy dinner