Chicken Thighs and Rice
Delicious Chicken Thighs and Rice recipe is made with tender rice, juicy dark meat chicken thighs, a creamy sauce, hidden bits of bacon and simple seasonings that blend well together.
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Servings: 6
Calories: 593kcal
Equipment
- Mixing Bowls
- Baking Dish: 9"x 13"
- Saucepan
Ingredients
- 2 pounds Skinless/Boneless Chicken Thighs
- 1 teaspoon Garlic Powder
- ½ teaspoon Onion Powder
- 1 teaspoon Salt
- ½ cup Unsalted Butter (1 stick)
- ½ cup Real Bacon Bits*
- 1 Tablespoon Ranch Dressing Seasoning Powder
- 1 10.75-ounce can Cream of Mushroom Soup (or substitute with cream of chicken)
- 2 cups Jasmine or White Rice**
- 2 Tablespoons All-purpose flour
- 4 cups Low Sodium Chicken Broth
Instructions
- Gather all of the ingredients together before you begin. Preheat the oven to 350° F.
- Grease or spray a 9”x13” baking dish. Set aside.
- Place the chicken thighs on a plate. Pat dry with a paper towel and remove any excess fat and skin.
- Sprinkle the garlic powder, onion 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, add the bacon bits and butter. Stir until the butter is all melted (If butter is cold it will take about 4 minutes).
- Take off the heat and add the ranch dressing mix. Stir until combined.
- Add the cream of mushroom soup and mix until combined.
- Pour the rice into the prepared baking dish. Sprinkle with the flour and mix until rice is coated. Spread evenly.
- Pour the butter/bacon/soup mixture over the rice and carefully mix until all well combined.
- Gently pour the chicken broth over the rice and, with a spatula, mix until the rice is “loose” in the baking pan (not clumped together).
- Place the chicken thighs into the pan and nestle them into the rice mixture. Cover pan tightly with aluminum foil and bake in the preheated oven for 50 minutes.
- Remove the foil and bake for an additional 15 minutes, or until the rice in the center is tender and the chicken has reached an internal temperature of 165° F.
- Serve and Enjoy!
Notes
*I prefer bacon bits to chopped cooked bacon strips. The bacon bits when warmed up release this subtle extra flavor that diffuses throughout the rice which is excellent.
**I like using Jasmine rice. It usually needs less liquid as the long rice. So, if using long white rice, you may need to increase the liquid by ½ cup to ¾ cup.
Storage
Any leftovers should be stored in an airtight container in the fridge for up to 4-5 days.How to Reheat
To reheat your chicken and rice, you can reheat it in the microwave or put it back in an oven safe baking dish and reheat it in the oven. You may need to add a little liquid.Nutrition
Calories: 593kcal