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Butter Herb Chicken and Rice Bake

Butter Herb Chicken and Rice Bake

This Butter Herb Chicken and Rice Bake is a cozy one-dish dinner made with tender seasoned chicken, fluffy rice, butter, garlic, herbs, and savory chicken broth. It’s an easy, flavorful weeknight meal that the whole family will love.
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Prep Time 15 minutes
Cook Time 45 minutes
Resting Time 5 minutes
Total Time 1 hour 5 minutes
Servings 6

Ingredients
  

For the Chicken

  • 6 boneless skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 teaspoons Italian seasoning

For the Rice

  • 2 cups long-grain white rice
  • 3 cups chicken broth
  • 4 tablespoons butter melted
  • 1 medium yellow onion finely chopped
  • 4 cloves garlic freshly minced
  • 1 teaspoon fresh thyme

For Finishing

  • ½ cup Parmesan cheese grated
  • 1 tablespoon fresh parsley chopped

Instructions
 

  • Prepare the Chicken: Preheat the oven to 375°F. Pat the chicken breasts dry with paper towels. Rub them lightly with olive oil, then season both sides with paprika, salt, black pepper, and Italian seasoning.
  • Prepare the Rice Mixture: Add the uncooked long-grain rice, chopped onion, minced garlic, chicken broth, melted butter, and fresh thyme to a large baking dish. Stir gently to distribute the ingredients evenly.
  • Arrange the Chicken: Place the seasoned chicken breasts evenly over the rice mixture. Spoon a little of the buttery broth from the dish over the chicken to add extra flavor.
  • Cover and Bake: Cover the baking dish tightly with aluminum foil. Place it in the preheated oven and bake until the rice has absorbed much of the broth and the chicken is nearly cooked through.
  • Finish Baking: Carefully remove the foil and continue baking until the rice is tender and the chicken is golden and fully cooked. Check the thickest part of the chicken with a food thermometer; it should reach 165°F.
  • Let It Rest: Remove the baking dish from the oven and let it rest for about 5 minutes. Gently fluff the rice with a fork, then sprinkle the finished dish with grated Parmesan and fresh parsley before serving.

Notes

 
  • For the best results, use regular long-grain white rice rather than instant rice. Keep the baking dish tightly covered during the initial baking period so the rice has enough steam and liquid to cook properly.
  • Chicken breasts can vary considerably in size, so use a food thermometer rather than relying only on cooking time. The thickest part of the chicken should reach 165°F.
  • Let the finished casserole rest for a few minutes before serving. This gives the rice time to absorb any remaining liquid and makes the dish easier to portion.
  • For extra flavor, finish with freshly chopped parsley and a light sprinkle of Parmesan cheese.
  • Storage: Refrigerate leftovers in an airtight container for up to 3–4 days. Freeze cooled portions in freezer-safe containers for longer storage. Reheat thoroughly before serving.
 

Nutrition Facts

 
  • Protein: 48 g
  • Carbohydrates: 50 g
  • Fat: 20 g
  • Saturated Fat: 9 g
  • Cholesterol: 135 mg
  • Sodium: 850 mg
  • Fiber: 2 g
  • Sugar: 3 g