Description
A rich, buttery casserole combining golden chicken, fluffy rice, and a creamy sauce in one pan. Perfect for family dinners with a balance of heartiness and delicacy, all without alcohol or pork.
Ingredients
1.5 lbs (700g) boneless skinless chicken thighs
1.5 cups (210g) uncooked long-grain rice (day-old preferred)
1 cup (240ml) heavy cream
2 cups (480ml) chicken broth
3 tbsp (45g) unsalted butter
1 medium onion (100g), diced
3 cloves garlic, minced
1 cup (100g) grated Parmesan cheese
1/2 cup (25g) seasoned breadcrumbs
Instructions
Preheat oven to 400°F (200°C).
Sauté onion and garlic in 2 tbsp butter until translucent.
Pat chicken thighs dry, season with salt and pepper, and sear in the same pan 3–4 minutes per side.
In separate pan, deglaze with chicken broth, add rice, 1 tbsp butter, and thyme. Simmer 10 minutes until rice is not fully cooked.
Transfer rice to 9×13″ baking dish. Mix in heavy cream and remaining 1 tbsp butter.
Arrange seared chicken thighs over rice, pour additional chicken broth to coat, and sprinkle with Parmesan and torn basil.
Cover with aluminum foil and bake for 25 minutes. Remove foil, sprinkle breadcrumbs, and bake 15–20 minutes until golden and bubbly.
Notes
Use day-old rice to prevent sogginess.
Half-and-half can replace heavy cream for a lighter version.
Cover leftovers tightly and refrigerate for up to 3 days.
For a halal version, confirm chicken and broth are halal-certified.
- Prep Time: 35
- Cook Time: 90
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 420
- Sugar: 0g
- Sodium: 1200mg
- Fat: 25g
- Saturated Fat: 12g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 45g
- Cholesterol: 180mg