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Creamy Garlic Parmesan Chicken and Rice Bake

Creamy garlic Parmesan chicken and rice bake combines tender chicken thighs and long-grain rice in a single 9x13-inch baking dish. The rice bakes under foil in a rich garlic cream sauce, then gets stirred with finely grated Parmesan.
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Prep Time 10 minutes
Cook Time 1 hour 5 minutes
standing time 10 minutes
Total Time 1 hour 25 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 610
Ingredients Equipment Method Notes

Ingredients
  

  • nonstick cooking spray
  • 1.5 cup rice uncooked, long-grain white
  • 2 tbsp butter
  • 4 cloves garlic minced
  • 2 cup chicken broth low-sodium
  • 1 cup heavy cream
  • 0.75 tsp fine salt
  • 0.5 tsp black pepper
  • 1.5 lb chicken thighs boneless, skinless, cut into 1 1/2-inch pieces
  • 1 cup Parmesan cheese finely grated

Equipment

  • 1 9x13-inch baking dish

Method
 

  1. Heat the oven to 375°F and coat a 9x13-inch baking dish with nonstick cooking spray.
  2. Spread the rice evenly in the baking dish.
  3. Melt the butter in a medium saucepan over medium heat.
  4. Add the garlic and cook for 30 seconds.
  5. Stir in the broth, cream, salt, and pepper, and heat until steaming, about 4 minutes.
  6. Pour the hot liquid over the rice and stir to distribute it.
  7. Arrange the chicken pieces evenly in the dish, pressing them partly into the liquid.
  8. Cover the dish tightly with foil and bake for 50 to 60 minutes, until the rice is tender and the thickest chicken pieces reach 165°F.
  9. Stir in the Parmesan and let the bake stand uncovered for 10 minutes before serving.

Notes

For tender rice, cover the dish tightly with foil before baking. Refrigerate leftovers for 3–4 days; freezing is suitable, though the rice may soften when reheated. For a dairy-free version, use dairy-free butter, cream, and Parmesan-style cheese.