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Chicken Thighs and Rice

Chicken Thighs and Rice
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Course: Dinner
Cuisine: American
Keyword: chicken casserole recipe, chicken thighs recipe
Prep Time: 15 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 20 minutes
Servings: 6
Calories: 395kcal
Author: Sandy

Equipment

  • Clear Mixing Bowls
  • 13"x9" Baking Dish

Ingredients

  • 2 pounds Skinless/Boneless Chicken Thighs
  • 1 teaspoon garlic powder substitution for onion powder work as well
  • 1 teaspoon salt
  • ½ cup bacon bits (I prefer bacon bits to chopped cooked bacon strips. The bacon bits when warm up release this subtle extra spice that diffuses throughout the rice which is excellent.
  • ½ cup 1 stick salted butter (you can use unsalted; you will get some salt from the bacon bits when you warm everything together)
  • 1 tablespoon ranch dressing seasoning the powder
  • 1 can 10.75 oz. cream of mushrooms (you can substitute with cream of chicken as well)
  • 2 cups Jasmine white rice I like using Jasmine rice. It usually needs less liquid as the long rice. So, if using long white rice, you may need to adjust the liquid, ½ cup to ¾ cups
  • 2 tablespoons unbleached all-purpose flour bleached flour can also be used
  • 4 cups chicken broth regular (you can substitute with low sodium if you prefer)

Instructions

  • Preheat the oven to 350 F.
  • Oil a 9 by 13 bakeware. Set aside.
  • Place the chicken thighs on a plate. Pat dry with a paper towel if needed and cut any excess of skin.
  • Sprinkle the garlic powder and salt on the chicken thighs. Gently rub it in. Place back in the fridge until ready to use.
  • In a medium saucepan, over medium heat, put the bacon bits and butter. Stir until the butter is all melted. (If butter is cold it will take about 4 to 5 minutes)
  • Take off the heat and add the ranch dressing. Mix until combined
  • Add the cream of mushrooms and mix until all ingredients are combined.
  • Pour the rice into the prepared baking dish. Sprinkle flour and mix until rice is coated. Spread evenly.
  • Add the butter/bacon mixture over the rice and carefully mix until all ingredients are coated.
  • Gently pour the chicken broth over the rice and with a spatula mix until the rice is “loose” in the baking pan.
  • Place the chicken thighs into the pan. Cover with an aluminum paper and bake in the preheated oven for 50 minutes.
  • Take the cover off and bake for an additional 15 minutes.
  • The chicken will have reached an internal temperature of 165 degrees F.
  • Serve and Enjoy!

Notes

INGREDIENTS SUBSTITUTION
You can use bone-in skin on chicken thighs. Just make sure to cut the excess skin and when placing in the bakeware place with skin up. If you want crispy skin, once your rice is cooked and chicken has reached an internal temperature of 165 degrees F, turn the broiler on for a minute or 2.

Nutrition

Calories: 395kcal