Garlic Chicken and Rice Casserole (One-Dish!)
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This Garlic Chicken and Rice Casserole is a cozy one-pan dinner made with juicy chicken thighs, buttery garlic rice and peas. It takes about 15 minutes to prepare, and then everything bakes together in one casserole dish for an hour.
This is the kind of dependable dinner I love during a busy week. It’s made with simple ingredients, requires very little hands-on work and gives you a complete meal without leaving a sink full of dishes. Amen to that!
I Finally Cracked The Baked Rice Code
I’m so glad I figured out how to bake rice and protein together in one dish because it has truly changed my life. The secret is starting with hot chicken stock—it helps the rice begin cooking right away and ensures it becomes tender while the chicken bakes. I like to use my large glass measuring cups and simply heat the stock up in the microwave.
These are the types of weeknight meals I serve my family every week – I honest’y don’t have a choice anymore with how busy life has become! They don’t require a ton of work or a ton of pans. It’s basically a scoop, stir and bake situation, which is exactly what I need on a busy night.
We also love chicken thighs in our house. They roast beautifully, work well in the slow cooker and are much harder to overcook than chicken breasts. They’re especially good in casseroles because you can add them raw and they stay tender while everything cooks together.
If this is your kind of dinner too, try my Chicken Bacon Ranch Rice Casserole with Broccoli. It uses the same one-dish method but has a completely different flavor.
Simple Ingredients You Probably Have
Another reason I love this recipe is that I usually have almost everything I need. Rice, frozen peas, butter, garlic and onion are staples in our house, so I may only need to pick up the chicken. I have a free, printable/downloadable grocery list on the homepage of my blog if you that would be helpful for you. I have found that stocking my kitchen with staple ingredients saves a ton of time and money.
The peas are an easy way to add a vegetable and a little green, but they aren’t necessary. The same goes for the parsley and lemon juice. I think of those as the icing on the cake—nice to have, but the casserole will still be delicious without them.
Ingredients and Instructions
Please note that these pictures are meant to provide a helpful visual overview of the recipe. Full ingredient measurements and detailed instructions are located in the printable recipe card at the bottom of this post!
Jess’s Final Thoughts
By the time dinner rolls around, I’m usually helping someone with homework, driving to an activity or trying to get everyone ready for the next day. This Garlic Chicken and Rice Casserole gives me time to handle all of that while dinner cooks in the oven.
If your evenings feel just as busy, I hope this easy one-pan dinner gives you one less thing to think about—and one less pan to wash. Enjoy!
Garlic Chicken & Rice Casserole (One-Pot Meal)
Juicy garlic butter chicken thighs bake over tender, flavorful rice with peas in this easy one-pan family dinner. It requires just 15 minutes of prep, and the oven does the rest!
Ingredients
Chicken
- 2 pounds boneless, skinless chicken thighs (6–8 thighs)
- 3 tablespoons melted butter
- 1 tablespoon olive oil
- 4 garlic cloves, minced
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
Rice
- 1½ cups long-grain white rice, rinsed well
- 1 small yellow onion, finely diced
- 2 1/2 cups hot low-sodium chicken broth (heated in microwave or on the stove)
- 2 tablespoons butter, cut into small pieces
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Finish
- 1 cup frozen peas
- 1 tablespoons chopped fresh parsley
- 1 tablespoon fresh lemon juice
- Grated parmesan cheese for serving
Instructions
- Preheat the oven to 375°F.
- In a large bowl, stir together 3 tablespoons melted butter, 1 tablespoon olive oil, 4 minced garlic cloves, 1 teaspoon garlic powder, 1 teaspoon Italian seasoning, 1 teaspoon smoked paprika, 1 teaspoon kosher salt, and ½ teaspoon black pepper. Add the 2 pounds chicken thighs and toss until evenly coated.
- Add 1½ cups rinsed rice, 1 diced onion, 2¼ cups hot chicken broth, 2 tablespoons butter, ½ teaspoon kosher salt, and ¼ teaspoon black pepper to a greased 9x13-inch baking dish. Stir to combine.
- Arrange the seasoned chicken over the rice. Cover the dish tightly with aluminum foil.
Bake for 45 minutes. - Carefully remove the foil, scatter 1 cup frozen peas around the chicken, and continue baking uncovered for 15 minutes, or until the chicken reaches 175°F and the rice is tender.
- Remove the pan from the oven and let it rest for 10 minutes. Sprinkle parmesan cheese over the top and drizzle with 1 tablespoon lemon juice if desired. Garnish with 1 tablespoons parsley for color and freshness. Enjoy!
