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Garlic Butter Chicken and Rice Casserole
Maya

Garlic Butter Chicken and Rice Casserole

This Garlic Butter Chicken and Rice Casserole is the ultimate comfort food — juicy chicken baked with fluffy rice in a rich, garlicky butter sauce. Simple, hearty, and full of flavor for weeknight dinners or family gatherings.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless, skinless chicken thighs or breasts
  • 1 1/2 cups long-grain white rice, rinsed
  • 3 cups chicken broth (low sodium preferred)
  • 4 tbsp unsalted butter, melted
  • 5 cloves garlic, minced
  • 1 medium onion, finely chopped
  • 1 tsp dried thyme (or fresh if available)
  • 1 tsp paprika
  • salt and black pepper, to taste
  • 1 cup shredded mozzarella or cheddar cheese (optional)
  • fresh parsley or chives, chopped (for garnish)
  • olive oil or butter for greasing the baking dish

Equipment

  • 9x13-inch baking dish
  • Mixing bowl
  • skillet
  • Aluminum foil
  • Oven
  • Spatula or spoon

Method
 

  1. Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish with olive oil or butter to prevent sticking.
  2. In a small bowl, combine melted butter, minced garlic, dried thyme, paprika, salt, and pepper. Mix well to blend the flavors.
  3. Heat a skillet over medium-high heat. Add a bit of oil or butter and sear the chicken thighs or breasts for 2–3 minutes per side until golden brown. This step adds flavor but can be skipped if short on time.
  4. Spread the rinsed rice evenly on the bottom of the greased baking dish. Pour the chicken broth evenly over the rice. Place the chicken pieces on top of the rice. Pour the garlic butter sauce evenly over the chicken and rice, ensuring everything is coated.
  5. Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for 40–45 minutes until the rice is tender and the chicken is cooked through (internal temperature of 165°F or 74°C).
  6. Remove the foil and sprinkle shredded cheese evenly over the casserole. Return to the oven and broil for 3–5 minutes until the cheese melts and becomes golden and bubbly. Watch closely to avoid burning.
  7. Let the casserole rest for 5 minutes before serving. Garnish with freshly chopped parsley or chives for color and freshness.

Notes

Use boneless, skinless thighs for extra juiciness. Add vegetables like peas, carrots, or spinach for more color and nutrition. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat covered with a splash of broth to keep the rice moist.