Garlic Butter Chicken Rice Casserole Heaven
This Irresistible Garlic Butter Chicken Rice Casserole is a comforting and flavorful dish that's surprisingly easy to make. Tender chicken, fluffy rice, and a luscious garlic butter sauce are baked together to golden-brown perfection for a weeknight dinner win.
Equipment
- Large bowl
- Measuring cups and spoons
- Large skillet
- 9x13 inch baking dish
- Small saucepan
- Stirring spoon
- Aluminum foil
- Oven
- Knife
- Cutting board
Ingredients
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- ¼ tsp paprika
- 1 cup uncooked long-grain rice
- 2 cups chicken broth
- 6 cloves garlic, minced
- ¼ cup chopped fresh parsley
- ¼ cup grated Parmesan cheese
- 1 tbsp lemon juice
- ¼ tsp red pepper flakes optional
- 1 cup frozen peas
- ½ cup shredded mozzarella cheese
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, toss the chicken pieces with olive oil, salt, pepper, garlic powder, and paprika until evenly coated.
- Heat a large skillet over medium-high heat. Add the chicken and cook until browned on all sides, but not fully cooked through. This step just adds color and flavor!
- In a 9x13 inch baking dish, combine the uncooked rice and chicken broth. Give it a good stir.
- While the chicken is browning and the rice is waiting patiently, melt the butter in a small saucepan over medium heat.
- Add the minced garlic and cook for about 1-2 minutes, until fragrant. Be careful not to burn the garlic!
- Remove the saucepan from the heat and stir in the chopped parsley, Parmesan cheese, lemon juice, and red pepper flakes (if using).
- Pour the garlic butter sauce over the rice in the baking dish. Stir well to combine.
- Arrange the browned chicken pieces evenly over the rice.
- Sprinkle the frozen peas over the chicken.
- Top with the shredded mozzarella cheese.
- Cover the baking dish tightly with aluminum foil.
- Bake for 30 minutes.
- Remove the foil and bake for an additional 15-20 minutes, or until the rice is tender and the cheese is melted and bubbly. The internal temperature of the chicken should reach 165°F (74°C).
- Let the casserole rest for 5-10 minutes before serving. This allows the rice to absorb any remaining liquid and the flavors to meld together.
Notes
For best results, use a high-quality chicken broth to enhance the flavor of the rice. Don't overcook the chicken in the skillet, as it will continue to cook in the oven. Leftovers can be stored in the refrigerator for up to 3-4 days. Add a splash of chicken broth when reheating to prevent drying. For a creamier sauce, stir in 1/4 cup of heavy cream or sour cream after removing the garlic butter sauce from the heat.