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This Garlic Butter Chicken and Rice Casserole is a cozy, satisfying, and flavor-packed bake that turns simple ingredients into a hearty family dinner. Tender chicken, buttery garlic, and fluffy rice cook together in one dish, creating a rich and comforting meal with minimal cleanup. Perfect for busy weeknights or relaxed weekend dinners, this recipe delivers deep, savory flavors with very little effort.

Because everything cooks in the same pan, the rice absorbs the garlic butter broth, the chicken stays juicy, and the aroma that fills your kitchen is irresistible. Whether you’re feeding a crowd or prepping meals for the week, this casserole is reliable, delicious, and incredibly versatile.

Ingredients

• 4 boneless, skinless chicken thighs or breasts
• 1 ½ cups long-grain white rice, rinsed well
• 3 cups low-sodium chicken broth
• 4 tablespoons unsalted butter, melted
• 5 garlic cloves, minced
• 1 medium onion, finely chopped
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• Salt and black pepper, to taste
• 1 cup shredded cheddar or mozzarella cheese (optional)
• Fresh parsley or chives, chopped (for garnish)
• Olive oil or butter, for greasing the baking dish

Instructions

Step 1: Prep the Oven and Dish

Preheat your oven to 375°F (190°C).
Grease a 9×13-inch baking dish with butter or olive oil.

Step 2: Make the Garlic Butter Mixture

In a small bowl, whisk together:

• Melted butter
• Minced garlic
• Thyme
• Paprika
• Salt and pepper

Set aside.

Step 3: Optional—Sear the Chicken

Searing improves flavor but is not required.

• Heat a skillet with a little oil.
• Sear chicken for 2–3 minutes per side until lightly golden.

Step 4: Assemble the Casserole

1. Spread rinsed rice evenly across the bottom of the baking dish.
2. Pour chicken broth over the rice.
3. Arrange chicken pieces on top.
4. Drizzle the garlic butter mixture evenly over everything.

Step 5: Bake

Cover tightly with aluminum foil.
Bake 40–45 minutes, or until:

• Rice is tender
• Chicken reaches an internal temp of 165°F (74°C)

Step 6: Add Cheese (Optional)

Remove foil.
Sprinkle shredded cheese over the top.
Broil 3–5 minutes until melted and golden.

Step 7: Rest and Serve

Let the casserole stand for 5 minutes.
Garnish with chopped herbs. Serve warm.

Pro Tips

• Always rinse rice to remove excess starch and prevent gumminess.
• Use chicken thighs for maximum juiciness; breasts for a lighter option.
• Keep the foil sealed tightly to trap steam and cook the rice properly.
• Avoid overbaking to prevent dry chicken.
• Add vegetables like broccoli, peas, carrots, or bell peppers for extra nutrients.
• Homemade or low-sodium broth gives better control over flavor.
• Allow the casserole to rest—this improves texture and moisture.

Why This Recipe Works

• True one-pan convenience
• Full, rich garlic butter flavor in every bite
• Juicy chicken + perfectly cooked rice together in the same pan
• Customizable with vegetables, spices, or cheese
• Great for meal prep and reheats beautifully
• Family-friendly flavors that appeal to all ages

Substitutions & Variations

Veggie Add-ins

• Broccoli
• Mushrooms
• Peas
• Carrots
• Bell peppers

Flavor Twists

• Add crushed red pepper for heat
• Swap thyme for rosemary, oregano, or basil
• Use garlic powder if fresh garlic isn’t available

Cheesy Version

• Add cream cheese to the butter mixture
• Mix shredded cheddar directly into the rice
• Broil with mozzarella or Monterey Jack

Protein Options

• Drumsticks or wings (adjust baking time)
• Turkey breast pieces
• Vegetarian: swap chicken for chickpeas and reduce bake time

Make-Ahead, Storage & Reheating Guide

Make-Ahead

Assemble the casserole up to 24 hours in advance.
Cover tightly and refrigerate. Add 5–10 minutes extra baking time.

Storage

• Refrigerate leftovers for 3–4 days in an airtight container.
• Freeze for up to 2 months.

Reheating

• Microwave: 1–2 minutes per serving
• Oven: Bake at 325°F (165°C) for 15–20 minutes, covered

Serving Ideas

• Fresh green salad with lemon vinaigrette
• Steamed or roasted vegetables
• Garlic bread or soft dinner rolls
• Extra Parmesan and herbs on top
• A refreshing sparkling water with lemon

Nutrition (Per Serving Estimate)

• Calories: 450–550
• Protein: 35–40 g
• Fat: 20–25 g
• Saturated Fat: 10–12 g
• Carbs: 35–40 g
• Fiber: 2–3 g
• Sugar: 1–2 g
• Sodium: 600–800 mg

Frequently Asked Questions

Can I use brown rice?

Yes, but it needs more time and more liquid.
Add 1.5× more broth and bake 60–70 minutes.

Can I prep this ahead of time?

Absolutely. Assemble the dish, refrigerate, then bake when ready.

How do I know the chicken is done?

Use a thermometer—165°F (74°C) is fully cooked.

Can I use frozen chicken?

Thawed chicken is best for even cooking. Frozen may require extra time.

Can I replace the butter?

Olive oil works well, though butter gives the richest flavor.

This Garlic Butter Chicken and Rice Casserole is the perfect blend of comfort, ease, and incredible flavor. With simple ingredients and a one-pan method, it delivers a complete meal that’s satisfying, aromatic, and wonderfully hearty. It’s a recipe you’ll return to again and again—easy enough for weeknights and impressive enough for guests.

Customize it with your favorite herbs, vegetables, or cheeses, and enjoy a cozy dish that always hits the spot.

Easy Garlic Butter Chicken and Rice Casserole – One-Pan Creamy Dinner Recipe

A flavorful garlic butter chicken and rice casserole baked to perfection. Simple ingredients, rich taste, and perfect for weeknight dinners.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Main Course

Cuisine American

Servings 6

Calories 450 kcal

Ingredients

  

• 4 boneless, skinless chicken thighs or breasts
• 1 ½ cups long-grain white rice, rinsed well
• 3 cups low-sodium chicken broth
• 4 tbsp unsalted butter, melted
• 5 garlic cloves, minced
• 1 medium onion, finely chopped
• 1 tsp dried thyme
• 1 tsp paprika
• Salt and black pepper, to taste
• 1 cup shredded cheddar or mozzarella cheese (optional)
• Fresh parsley or chives, chopped (for garnish)
• Olive oil or butter, for greasing the baking dish

Instructions

 

• Prep the Oven and Dish

  Preheat your oven to 375°F (190°C).Grease a 9×13-inch baking dish with butter or olive oil.
• Make the Garlic Butter Mixture

  In a small bowl, whisk together:

  Melted butter

  Minced garlic

  Thyme

  Paprika

  Salt and pepper

  Set aside.
• Optional—Sear the Chicken

  Searing improves flavor but is not required.

  Heat a skillet with a little oil.

  Sear chicken for 2–3 minutes per side until lightly golden.
• Assemble the Casserole

  Spread rinsed rice evenly across the bottom of the baking dish.

  Pour chicken broth over the rice.

  Arrange chicken pieces on top.

  Drizzle the garlic butter mixture evenly over everything.
• Bake

  Cover tightly with aluminum foil.Bake 40–45 minutes, or until:

  Rice is tender

  Chicken reaches an internal temp of 165°F (74°C)
• Add Cheese (Optional)

  Remove foil.Sprinkle shredded cheese over the top.Broil 3–5 minutes until melted and golden.
• Rest and Serve

  Let the casserole stand for 5 minutes.Garnish with chopped herbs. Serve warm.

Notes

• Rinse the rice well to ensure the final texture stays fluffy, not sticky.
• Chicken thighs stay juicier than chicken breasts during baking.
• If using fresh herbs instead of dried, double the amount for stronger flavor.
• Make sure the foil is sealed tightly—this is key for properly cooked rice.

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