I love how everything cooks together in one dish—no separate pots, no hassle. The garlic butter sauce melts into the rice, giving every bite amazing flavor, and the chicken stays moist and tender. It’s easy to customize, too. I can throw in some vegetables, use any cheese I have on hand, and choose between chicken thighs or breasts depending on what’s in the fridge. It’s cozy, simple, and completely delicious.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
4 boneless, skinless chicken thighs or breasts
1½ 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
Directions
I preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish with olive oil or butter.
In a small bowl, I mix the melted butter with minced garlic, thyme, paprika, salt, and pepper to create a flavorful sauce.
I heat a skillet over medium-high heat, add a bit of oil or butter, and sear the chicken for 2–3 minutes per side until golden. This step adds depth, but I skip it if I’m in a rush.
I spread the rinsed rice evenly across the baking dish, then pour in the chicken broth.
I place the chicken on top of the rice and pour the garlic butter sauce evenly over everything.
I cover the dish tightly with foil and bake for 40–45 minutes until the rice is fluffy and the chicken is fully cooked (165°F or 74°C internally).
I remove the foil, sprinkle cheese over the top, and broil for 3–5 minutes until the cheese melts and turns golden.
After resting for 5 minutes, I garnish with fresh parsley or chives before serving.
Servings and timing
This recipe makes 4 servings.
Prep time: 15 minutes
Cook time: 45 minutes
Total time: 1 hour
Variations
I sometimes mix peas, carrots, or baby spinach into the rice for more color and nutrition.
For more richness, I add a splash of cream to the garlic butter mixture.
Swapping mozzarella for cheddar or even provolone gives it a different cheesy twist.
I’ve used brown rice before—just adjust the broth and bake time, as it takes longer to cook.
Adding a squeeze of lemon juice or zest at the end brightens up the whole dish.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I cover the portion with foil and warm it in the oven at 325°F until hot, adding a splash of broth to keep the rice moist. In the microwave, I heat single servings covered for about 2 minutes, stirring halfway through.
FAQs
Can I use chicken breasts instead of thighs?
Yes, I use either. Thighs stay juicier, but breasts work great if that’s what I have. I just make sure they’re not too thick so they cook evenly.
Do I need to sear the chicken first?
It’s optional. I like the added flavor and color from searing, but the casserole still turns out great if I skip that step to save time.
Can I use instant rice?
I don’t recommend it. Instant rice cooks too quickly and may become mushy. Long-grain white rice works best here.
What vegetables can I add?
I often stir in peas, diced carrots, or even baby spinach. I add them before baking so they cook along with everything else.
Can I freeze this casserole?
Yes. I let it cool completely, portion it into freezer-safe containers, and freeze for up to 2 months. I thaw it overnight in the fridge and reheat as usual.
Conclusion
This Garlic Butter Chicken and Rice Casserole is pure comfort in every bite. I love how the rice soaks up the garlic butter and chicken juices, making the whole dish rich and flavorful. It’s cozy, satisfying, and endlessly customizable. Whether I’m cooking for myself or feeding the family, it always finds a place on my dinner table.
Juicy chicken baked over fluffy rice with rich garlic butter and herbs—this comforting casserole is easy, flavorful, and perfect for weeknight dinners.
Ingredients
4 boneless, skinless chicken thighs or breasts
1½ 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
Instructions
Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with olive oil or butter.
In a small bowl, mix melted butter, minced garlic, thyme, paprika, salt, and pepper. Set aside.
In a skillet over medium-high heat, sear chicken on both sides for 2–3 minutes until golden (optional, but adds flavor).
Spread rinsed rice evenly in the prepared baking dish. Pour chicken broth over the rice.
Place seared (or raw) chicken on top of the rice. Pour garlic butter mixture over everything, making sure it’s evenly coated.
Cover the dish tightly with foil and bake for 40–45 minutes, or until the rice is tender and chicken is fully cooked (internal temp 165°F or 74°C).
Remove foil. If using cheese, sprinkle it evenly on top and broil for 3–5 minutes until melted and bubbly.
Let rest for 5 minutes before serving. Garnish with chopped parsley or chives.
Notes
Chicken thighs are recommended for juiciness, but breasts work too.
Stir in peas, carrots, or spinach before baking for added veggies.
Store leftovers in the fridge for up to 3 days. Reheat with a splash of broth to keep rice moist.
Skip searing the chicken to save time—just ensure it’s fully cooked after baking.
