Ingredients
Scale
- Extra-virgin olive oil
- 2 cups white rice
- 1 large onion, chopped
- 2 cups low-sodium chicken broth
- 2 cans (10.5 oz each) cream of mushroom soup
- 4 large bone-in, skin-on chicken thighs (about 2 lb.)
- 2 tablespoons melted butter
- Fresh thyme
- 1 clove garlic, finely minced
- 1 tablespoon freshly chopped parsley, for garnish
- Kosher salt
- Freshly ground black pepper
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9"x13" baking dish with olive oil.
- In a mixing bowl, combine rinsed rice, chopped onion, chicken broth, cream of mushroom soup, salt, and pepper. Stir well.
- Place chicken thighs skin side up on the rice mixture. Brush with melted butter; sprinkle with thyme and minced garlic.
- Cover with foil and bake for 1 hour. Remove foil and bake an additional 30 minutes until rice is tender and chicken is cooked through. Broil for an additional 3-5 minutes for golden skin.
- Let cool slightly before garnishing with parsley and serving.
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/6 of casserole (about 330g)
- Calories: 425
- Sugar: 4g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 90mg