Irresistible Garlic Butter Chicken and Rice Casserole
Garlic butter chicken and rice casserole is a rich, savory one-dish meal that’s packed with flavor and comfort. Juicy chicken pieces are baked over a bed of buttery, garlic-infused rice that cooks to fluffy perfection in the oven. The result is a golden-topped, creamy casserole that’s easy to make and perfect for feeding the whole family with minimal cleanup.
Ingredients
1½ pounds boneless, skinless chicken thighs or breasts
1½ cups long-grain white rice, uncooked
3 cups chicken broth
5 tablespoons unsalted butter, melted
4 garlic cloves, minced
1 teaspoon onion powder
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon paprika
1 tablespoon chopped fresh parsley or dried parsley
½ cup grated parmesan cheese (optional for topping)
Instructions
1 Preheat the oven to 375°F. Lightly grease a 9×13 inch baking dish.
2 In a medium bowl, whisk together the melted butter, minced garlic, chicken broth, onion powder, salt, and pepper.
3 Pour the uncooked rice into the prepared baking dish, then evenly pour the garlic butter broth mixture over the rice.
4 Season the chicken thighs or breasts with paprika, additional salt, and pepper if desired. Nestle the seasoned chicken directly on top of the rice in the baking dish.
5 Cover the dish tightly with aluminum foil and bake for 45 minutes.
6 Remove the foil, sprinkle with parmesan cheese if using, and return to the oven uncovered. Bake for an additional 15 to 20 minutes, or until the chicken is cooked through and the rice is tender and fluffy.
7 Let the casserole rest for 5 to 10 minutes before serving. Sprinkle with parsley just before serving.
Notes
For best results, use long-grain white rice such as jasmine or basmati. Brown rice can be used but will require a longer baking time and extra liquid. If you prefer a creamier texture, stir in a splash of heavy cream or a dollop of sour cream after baking. This casserole stores and reheats well, making it great for meal prep or leftovers.