Parmesan Garlic Chicken Thigh Rice Bake
Servings: 6 people
Ingredients
- 2 lbs boneless skinless chicken thighs
- 1 tbsp olive oil
- 1/2 tsp each salt and pepper
- 1 tsp each garlic powder, onion powder, smoked paprika, and Italian seasoning
- 1 onion chopped
- 1 tbsp minced garlic
- 1/2 cup Parmesan Garlic sauce
- 1 1/2 cups Jasmine rice uncooked and rinsed
- 2 1/2 cups chicken broth
- 1 cup shredded mozzarella cheese
- 1/3 cup Parmesan cheese
- Dried parsley
Instructions
- Add 2 lbs of boneless skinless chicken thighs to a bowl with 1 tbsp olive oil and season with salt, pepper, garlic powder, onion powder, smoked paprika, and Italian seasoning.
- Heat a pan over medium-high heat with a little bit of oil. Quickly sear the chicken thighs for a couple of minutes on each side and remove them from the skillet.
- Turn the heat down to low and add the chopped onion, rice, minced garlic, cream cheese, Parmesan garlic sauce, Parmesan cheese, and chicken broth to the skillet. Bring to a simmer and stir.
- Add this mixture to a greased 9x13 casserole dish. Add chicken thighs to the rice and cover tightly with foil.
- Bake at 375 degrees F for 40 minutes or until the chicken thighs reach an internal temperature of at least 165 degrees (ideally 185 degrees F) and the rice is cooked.
- Remove the foil and add shredded mozzarella cheese. If desired, you can brush the chicken with more Parmesan garlic sauce.
- Place the chicken and rice casserole back in the oven under broil for just a minute or two to melt the cheese. Top with parsley and serve!
Notes
See my Frequently Asked Questions section for more tips!
- I used Buffalo Wild Wings Parmesan Garlic sauce, you can use any brand your family likes. Just note some find this sauce spicy. My kids ate this and didn't think it was spicy at all, but you can go lighter on the sauce or use a less spicy brand if you prefer.
- Be sure not to skip rinsing the rice. This helps remove excess starch and will help the rice cook nice and fluffy instead of sticky.
- Searing the chicken thighs first helps give the dish more flavor and a better overall appearance.
- Technically the chicken is safe at 165 degrees F, but I like to cook thighs a little longer (closer to 185 degrees F) to help them be more tender and juicy!
- Broil the dish at the very end to help melt the cheese and brown the chicken.
- I use Jasmine Rice in this recipe because I've found it cooks well in one pan meals. If you use a different type of rice you may need to adjust the liquid or cooking time.
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