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Baked Chicken & Rice

Quick, one pan dinner!

Chicken and Rice

1 package Chicken Thighs, 4-5

2 cups Minute Rice

1 cup Chicken Broth

1 cup Cream

1/4 cup fat (I used Olive Oil)

5 garlic cloves

1 small diced red onion

1 Tbls Salt/Pepper mixed

1 Tbls Paprika

2 tsp Dried herb mix

2 tsp Parmesan, finely grated


1 Tbls butter

1 Tbls Flour

1 tsp Garlic Powder

1 tsp Paprika

1 Tbls Lemon Juice

Chicken Broth



  • Preheat oven to 325. Dry chicken thighs and trim fat, if preferred. Season with the mix of salt, pepper, paprika and dried herbs, on both sides.

  • Sauté garlic and onions in the fat/olive oil. Once golden puree oil, garlic and onion together.

  • In a 9x12 baking dish, coat the rice with the pureed mixture and stir, spreading it across the bottom of the pan evenly. Pour chicken broth and cream over rice, and top with chicken thighs and sprinkle with parmesan. Bake chicken and rice for 30-35 minutes, until internal temperature reads 165 and the rice is slightly crispy around the edges.

  • While the chicken and rice is cooling, make a roux with the butter and flour. Using chicken broth, lemon juice and cream make a cream gravy. Then season to your liking with garlic powder and paprika.

  • Serve with gravy on the side or over the dish, as you prefer. We served it on the side and poured it over the rice.

  • I served this with canned green beans sauteed with onion, salt and lemon juice and canned fried apples with cinnamon.


  • You can use any type of chicken you like, just know that different parts of the chicken cook at different times.

  • I chose to use Minute Rice for this because I knew that since it cooks in a short time on the stovetop, that it would only be creamier and fluffy in the oven for this recipe. That and it's all that I had on hand at the time. Please use regular rice if you so choose.

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