Classic Chicken and Rice Casserole with Browned Thighs

Classic Chicken and Rice Casserole

Chicken thighs and uncooked long-grain rice bake together in a lightly creamy broth-and-milk sauce. Searing the skin first gives the chicken a browned start; a tightly covered bake gives the rice time to absorb the hot sauce. Once the rice is nearly tender, a short uncovered finish browns the chicken again without exposing the rice for the entire bake.

Serve the chicken over the rice with separately steamed broccoli and a little parsley. This recipe makes 4 generous servings and takes about 1 hour 40 minutes, including a 10-minute rest. Allow longer if the rice needs more covered baking.

Ingredients for Chicken and Rice Casserole

• 4 similarly sized bone-in, skin-on chicken thighs, 2 to 2 1/2 lb total (about 900g to 1.15kg)
• 1 1/2 cups uncooked long-grain white rice (280g)
• 2 1/2 cups low-sodium chicken broth, plus up to 1/2 cup additional hot broth if needed
• 3/4 cup whole milk
• 2 tablespoons all-purpose flour (about 15g)
• 1 tablespoon neutral cooking oil
• 1 small onion, diced (about 110g)
• 2 celery ribs, diced (about 90g)
• 2 garlic cloves, minced
• 1 teaspoon dried thyme
• 1 1/2 teaspoons kosher salt, divided; adjust for the saltiness of the broth
• 1/2 teaspoon black pepper, divided
• About 1 lb broccoli florets (450g)
• 2 tablespoons chopped fresh parsley

How to Make Chicken and Rice Casserole

1. Preheat and season: Heat the oven to 375°F (190°C). Pat the chicken skin dry. Season the thighs with about 3/4 teaspoon of the salt and some of the pepper.
2. Sear the chicken: Heat the oil in a large skillet over medium-high heat. Sear the thighs skin-side down for 5 to 7 minutes, until golden with browned spots. Turn and cook for 1 to 2 minutes more, then transfer to a plate. The chicken will finish cooking in the oven.
3. Make the sauce: Reduce the heat to medium and leave about 2 tablespoons of fat in the skillet. Cook the onion and celery for about 4 minutes, until softened. Add the garlic and thyme and cook for 30 seconds. Stir in the flour and cook for 1 minute, until no dry flour remains. Gradually whisk in the 2 1/2 cups broth and the milk. Bring to a gentle simmer; the sauce should be hot and lightly thickened but still pourable. Add the remaining salt and pepper, using less salt if the broth is well seasoned.
4. Assemble and seal: Spread the uncooked rice evenly in a 9-by-13-inch baking dish. Pour the hot sauce over it and stir once to distribute. Push any exposed grains beneath the liquid. Arrange the thighs on top, skin-side up, with the skin above the sauce. Cover tightly with heavy-duty foil, tenting it slightly above the chicken where practical and crimping it around the dish.
5. Bake covered: Bake for 45 to 55 minutes. Starting at 45 minutes, carefully lift a corner of the foil and taste rice from the center; it should be nearly tender before you uncover the dish. Check the thickest part of a thigh with an instant-read thermometer, avoiding the bone. If the rice is firm, reseal and continue baking. If it is firm and dry, add a little hot broth before resealing.
6. Brown and finish: When the rice is nearly tender, remove the foil and raise the oven to 400°F (205°C). Bake for 10 to 20 minutes more, until the skin is browned, the center rice has no hard core, and the sauce clings lightly to the grains rather than sloshing. The chicken must reach at least 165°F (75°C) in the thickest part without touching bone. If the chicken reaches temperature while the rice is still firm, transfer it to a plate and keep it warm while the rice finishes tightly covered.
7. Rest and steam the broccoli: Let the casserole stand for 10 minutes so the remaining moisture settles into the rice. Meanwhile, steam the broccoli over gently boiling water for 4 to 6 minutes, until bright green and fork-tender.
8. Serve: Spoon the rice into shallow bowls and place a thigh skin-side up over each portion. Slice into part of the chicken if desired. Arrange the broccoli alongside, not mixed into the rice, and sprinkle lightly with parsley.

Why the Rice Needs a Tight Cover

The uncooked rice absorbs the hot sauce while the sealed dish holds in steam. Keep the grains beneath the liquid and crimp the foil around the edges rather than laying it loosely on top. Thigh size and the quality of the seal can change the bake time, so check the center rice and chicken separately. If the rice is firm but still moist, it needs more covered time—not more liquid.

Use standard long-grain white rice for this liquid amount and bake schedule. Instant or brown rice is not a direct substitute because each cooks differently.

How to Keep the Chicken Browned

Covered baking softens chicken skin even after a good sear. Keeping the skin above the sauce and uncovering only when the rice is nearly tender lets it brown again without drying out the rice during the longer covered stage.

For a different oven-baked dinner, try this Parmesan crusted chicken sheet pan dinner.

Storage and Reheating

Cool cooked leftovers promptly, pack them in airtight containers, and refrigerate for up to 4 days. Reheat covered with a splash of water or broth until thoroughly hot so the rice does not dry out.

Fully cooked, cooled portions can also be frozen airtight and thawed in the refrigerator before covered reheating. The rice and sauce may be softer afterward. Do not freeze the raw assembled casserole to bake later.

Nutrition

Approximate nutrition per generous serving (1/4 of the casserole and broccoli, about 575g): 730 calories, 37g protein, 34g fat, and 76g carbohydrates. Per 100g: approximately 125 calories, 6g protein, 6g fat, and 13g carbohydrates. Values vary with chicken size, the amount of edible meat and skin, and the broth used.