Baked Chicken and Rice (Printer-Friendly)

Juicy baked chicken thighs with fluffy rice in a creamy broth, perfect for a cozy dinner.

# What You’ll Need:

→ Poultry

01 - 6 bone-in, skinless chicken thighs

→ Spices

02 - 1 teaspoon ground paprika
03 - 1 teaspoon garlic powder
04 - 1 teaspoon onion powder
05 - 1 teaspoon dried thyme
06 - ½ teaspoon kosher salt
07 - ¼ teaspoon ground black pepper

→ Liquids

08 - 10.5 ounces cream of chicken soup (1 can)
09 - 1 cup low-sodium chicken broth

→ Grains

10 - 1 cup raw long-grain white rice

→ Garnish

11 - Fresh parsley (optional)

# Steps to Make This:

01 - Preheat the oven to 375°F and grease a 9x13-inch casserole dish with nonstick cooking spray.
02 - Combine paprika, garlic powder, onion powder, dried thyme, kosher salt, and ground black pepper in a small bowl.
03 - Pat the chicken thighs dry with paper towels and sprinkle the seasoning blend evenly over them.
04 - In a mixing bowl, whisk together cream of chicken soup, chicken broth, and raw long-grain white rice until fully combined.
05 - Pour the soup and rice mixture into the prepared baking dish and nestle the seasoned chicken thighs evenly on top.
06 - Cover the dish tightly with foil and bake for 35 minutes to allow the rice to absorb the liquid and the chicken to cook gently.
07 - Remove the foil and continue baking for an additional 10 to 15 minutes, or until the internal temperature of the chicken reaches 165°F and the skin is lightly browned.
08 - Remove from the oven and let rest for 5 to 10 minutes before fluffing the rice and garnishing with fresh parsley if desired.

# Additional Notes:

01 - For a crisper chicken finish, broil the casserole for a few minutes after baking.
02 - Bringing chicken to room temperature for 30 minutes before cooking ensures even cooking.
03 - Use bone-in, skinless thighs to minimize grease; boneless chicken requires adjustment in baking time.
04 - Avoid minute rice as it will overcook and become gummy; long-grain varieties provide best texture.
05 - Ensure an internal chicken temperature of 165°F for safety, though 175°F yields more tender meat.

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