Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 1/2 cups long-grain white rice, rinsed and drained
- 3 cups low-sodium chicken broth
- 1/4 cup unsalted butter, melted
- 1/2 small yellow onion, very finely minced (about 1/3 cup)
- 2 cloves garlic, minced (or 1 tsp garlic powder)
- 1 1/4 tsp kosher salt, divided (more to taste)
- 1 tsp black pepper, divided
- 2 tsp paprika, divided
- 1 tsp dried parsley
- 6 bone-in, skin-on chicken thighs (about 2 1/2–3 lb)
- 1 tbsp olive oil
- Optional: 1/4 tsp dried thyme or poultry seasoning, fresh parsley to garnish
Do This
- 1) Heat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
- 2) In the dish, stir together rice, broth, melted butter, onion, garlic, 3/4 tsp salt, 1/2 tsp pepper, 1 tsp paprika, dried parsley, and thyme (if using).
- 3) Pat chicken dry. Rub with olive oil, then season with remaining salt, pepper, and 1 tsp paprika plus garlic powder.
- 4) Nestle chicken pieces skin-side up on top of the rice mixture; do not submerge completely.
- 5) Cover the dish tightly with foil and bake for 45 minutes.
- 6) Remove foil and bake 25–30 minutes more, until chicken is deep golden and rice is tender and has absorbed most of the liquid.
- 7) Rest 10 minutes. Fluff rice around the chicken, garnish with fresh parsley, and serve hot.
Why You’ll Love This Recipe
- True one-pan comfort food: the rice bakes right under the chicken and soaks up every savory drop.
- Old-fashioned, Amish-style simplicity: humble ingredients, big flavor, no fancy techniques.
- Family-friendly and filling: a cozy main dish and side all in one, with very little hands-on work.
- Great for make-ahead or Sunday dinners: assemble, bake, and let the oven do the rest.
Grocery List
- Produce: 1 small yellow onion, 1 small head garlic (or jarred minced garlic), fresh parsley (for garnish, optional)
- Dairy: Unsalted butter
- Pantry: Long-grain white rice, low-sodium chicken broth, olive oil, kosher salt, black pepper, paprika, dried parsley, dried thyme or poultry seasoning (optional), garlic powder (optional)
Full Ingredients
For the Buttery Seasoned Rice
- 1 1/2 cups long-grain white rice, rinsed under cold water and well drained
- 3 cups low-sodium chicken broth
- 1/4 cup unsalted butter, melted (4 tbsp)
- 1/2 small yellow onion, very finely minced (about 1/3 cup; see note)
- 2 cloves garlic, minced
or 1 tsp garlic powder - 3/4 tsp kosher salt (use 1/2 tsp if using regular, not low-sodium, broth)
- 1/2 tsp freshly ground black pepper
- 1 tsp dried parsley
- 1/2 tsp paprika (sweet or smoked, to taste)
- 1/4 tsp dried thyme or poultry seasoning (optional, for a classic country flavor)
For the Chicken
- 6 bone-in, skin-on chicken thighs (about 2 1/2–3 lb total)
- 1 tbsp olive oil or other neutral cooking oil
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1 tsp paprika
- 1/2 tsp garlic powder
Optional Finishing Touches
- 1–2 tbsp unsalted butter, cut into tiny cubes and dotted on before baking uncovered
- 2–3 tbsp chopped fresh parsley, for sprinkling on just before serving
Step-by-Step Instructions
Step 1: Preheat the oven and prepare the baking dish
Adjust an oven rack to the middle position and preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch (or similar) baking dish with a little butter or oil. This helps keep the rice from sticking and makes cleanup easier.
Rinse the long-grain white rice in a fine-mesh strainer under cold running water until the water runs mostly clear. This removes excess surface starch so the rice bakes up tender and not gummy. Shake the strainer well to drain off as much water as possible; you do not want extra liquid throwing off the ratio.
Step 2: Build the seasoned rice base right in the pan
In the greased baking dish, add the drained rice, 3 cups low-sodium chicken broth, and 1/4 cup melted butter. Add the minced onion, minced garlic (or garlic powder), 3/4 tsp kosher salt, 1/2 tsp black pepper, 1 tsp dried parsley, 1/2 tsp paprika, and thyme or poultry seasoning (if using).
Stir everything together directly in the baking dish until the rice is evenly distributed and the seasonings look well mixed. Make sure no big clumps of onion or rice are stuck in one corner; an even layer helps the rice cook uniformly. Smooth the rice mixture into a flat, even layer across the bottom of the dish.
Step 3: Pat the chicken dry and season generously
Use paper towels to thoroughly pat the chicken thighs dry on all sides. Dry skin is the key to getting that beautiful, Amish-style golden, crisp top. Place the chicken in a large bowl or on a tray.
Drizzle the chicken with 1 tbsp olive oil, then sprinkle on 1 tsp kosher salt, 1/2 tsp black pepper, 1 tsp paprika, and 1/2 tsp garlic powder. Rub the seasonings into the skin and all around the sides of each piece so everything is well coated. The spice rub will slowly drip down as the chicken bakes, flavoring the rice underneath.
Step 4: Arrange chicken over the rice
Carefully lay the seasoned chicken pieces skin-side up on top of the rice mixture in the baking dish. Nestle them down just enough so they sit stably, but do not press them deep into the rice. You want most of the chicken above the liquid so the skin can roast and turn crisp while the juices drip down.
If using, dot the top of the rice between the chicken pieces with a few tiny cubes of butter (from the optional extra 1–2 tbsp). This adds a very classic, buttery “Sunday dinner” flavor and helps the top of the rice turn glossy and rich.
Step 5: Cover and bake to tenderize the rice
Cover the baking dish tightly with aluminum foil. Crimp the foil all around the edges to seal in steam. This first, covered bake is what allows the rice to absorb the broth gently and cook through without drying out.
Place the covered dish in the preheated oven and bake for 45 minutes. During this time, resist the urge to peek; every time the foil is lifted, steam escapes and the rice takes longer to cook.
Step 6: Uncover and brown the chicken
After 45 minutes, carefully remove the foil (watch for hot steam). The rice should be mostly cooked and the liquid reduced, but the chicken skin will still be pale.
Return the uncovered dish to the oven and bake for another 25–30 minutes, until the chicken skin is deeply golden and crisp and the rice is fully tender. The internal temperature of the chicken should reach at least 175°F (80°C) at the thickest part for very tender dark meat. If the top is browning too quickly before the rice is done, loosely tent with foil again for the last 5–10 minutes.
Step 7: Rest, fluff, garnish, and serve
Remove the casserole from the oven and let it rest, uncovered, for 10 minutes. This short rest allows the remaining steam to finish softening the rice and lets the juices settle so the dish is moist but not soupy.
Use a fork to gently fluff the rice around the chicken, pulling some of the buttery grains up from underneath and mixing in the little browned bits of onion from the edges of the pan. Sprinkle with chopped fresh parsley for a simple, farmhouse-style finish. Serve each portion with a mound of the soft, savory rice and a piece of tender baked chicken on top.
Pro Tips
- Use long-grain white rice only. Short-grain or instant rice will turn mushy in this recipe. If using jasmine or basmati, reduce broth slightly (by about 1/4 cup) for fluffier grains.
- Check your broth’s salt level. If your broth is not low-sodium, cut the added salt in the rice by at least half and adjust to taste after baking.
- Do not skip drying the chicken. Patting the skin very dry before seasoning is what gives you a beautifully browned, slightly crisp top instead of rubbery skin.
- Give the rice time. If, at the end of baking, the rice is still a touch firm and there is visible liquid, cover the dish and bake an extra 5–10 minutes, then rest again.
- Let it rest. Those 10 minutes out of the oven make a big difference in turning the rice creamy-soft and allowing flavors to meld.
Variations
- Creamier “church supper” style: Replace 1 cup of the chicken broth with 1 (10.5 oz) can of cream of chicken soup. Whisk into the broth before adding to the rice for a richer, more saucy casserole.
- Mixed chicken pieces: Use a mix of bone-in thighs and drumsticks or small bone-in breasts. If using breasts, choose smaller pieces and check for doneness a bit earlier so they do not overcook.
- Vegetable add-ins: Stir 1–1 1/2 cups of frozen peas and carrots or green beans into the rice mixture before adding the chicken. No need to thaw; they will cook with the rice.
Storage & Make-Ahead
Let the casserole cool to room temperature, then cover tightly and refrigerate for up to 3–4 days. For longer storage, portion into airtight containers and freeze for up to 2 months. Reheat, covered, in a 325°F (165°C) oven with a splash of broth or water until heated through (about 20–25 minutes from refrigerated, 30–40 minutes from frozen, thawed overnight). Individual servings reheat well in the microwave at 50–70% power so the chicken stays tender.
To prep ahead, you can assemble the rice mixture in the baking dish and season the chicken up to 24 hours in advance. Store them separately in the refrigerator. Just before baking, give the rice a stir, lay the chicken on top, and bake as directed, adding 5–10 extra minutes if going into the oven very cold.
Nutrition (per serving)
Approximate values for 1 of 6 servings (one chicken thigh plus a generous portion of rice): about 610 calories, 34 g protein, 36 g fat, 39 g carbohydrates, 1 g fiber, 3 g sugar, and 920 mg sodium (will vary based on broth, salt, and exact chicken size).
