Best Baked Chicken and Rice Casserole
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This chicken and rice casserole is what comfort food dreams are made of – one pan, minimal prep, and it delivers crispy-topped chicken with perfectly seasoned rice every single time!
Ingredients
Instructions
Preheat oven to 350°F (175°C). Rinse rice until water runs clear. Pat chicken dry with paper towels and season with salt and pepper.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sear chicken skin-side down for 3-4 minutes until golden. Set aside.
In the same skillet, sauté onion, carrots, and celery for 4-5 minutes until softened. Add garlic and cook 30 seconds more. Stir in thyme, oregano, paprika, and garlic powder.
Transfer vegetables to a 9×13 inch baking dish. Add rice and stir to combine. Pour chicken broth over rice mixture and drizzle with melted butter.
Arrange seared chicken skin-side up on top of rice. Cover tightly with foil and bake for 35 minutes.
Remove foil and continue baking 15-20 minutes until chicken is crispy, internal temperature reaches 165°F (74°C), and rice has absorbed liquid.
Let rest 10-15 minutes before serving. Garnish with fresh parsley.
