BAKED CHICKEN THIGHS WITH RICE
Baked chicken thighs with rice makes for some great comfort food.
Baked chicken thighs and rice is a great dish for everyday or anytime you have family and friends over for a meal. You could make this recipe using any chicken parts and you could double this recipe. This makes a good weeknight meal and is quick and easy to throw together on a busy day. You might also like our recipe for Crispy Baked Chicken Breasts.
Chicken thighs baked with rice makes an easy and delicious meal when you are busy or need something in a hurry.
6 to 8 boneless, skinless chicken thighs (You could make this with any parts of the chicken or even a whole chicken)
2 teaspoons minced garlic
1/2 cup butter or margarine
3 tablespoons soy sauce
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon dried parsley flakes
Spray a casserole dish. Mix all ingredients except chicken together in a microwave bowl and microwave on high for about one minute or until butter melts. Mix well and pour over chicken. Bake at 375 degrees for 50 minutes, turning chicken half way through baking.
Serve over brown rice. Enjoy
I use instant brown rice made according to the box directions for the microwave. Then, I put the rice in the baking dish and let it soak up the sauce the chicken was cooked in. Place chicken on top and serve.
Baked Chicken Thighs with Rice
Ingredients
- 6 to 8 boneless skinless chicken thighs (You could make this with any parts of the chicken or even a whole chicken)
- 2 teaspoons minced garlic
- 1/2 cup butter or margarine
- 3 tablespoons soy sauce
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon dried parsley flakes
Instructions
- Spray a casserole dish. Mix all ingredients except chicken together in a microwave bowl and microwave on high for about one minute or until butter melts
- Mix well and pour over chicken. Bake at 375 degrees for 50 minutes, turning chicken half way through baking.
Notes
Follow us on Instagram.
Are you reading our digital magazine, Front Porch Life? It’s full of great new recipes, country living, fantastic people, southern charm, cooking tips and so much more. We send it directly to your email so you can start reading, cooking and relaxing immediately! This is our premium content not found on our website. Join 1000’s of others today and start enjoying our magazine!
© The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.
Hi, Ladies, you gave us another winner! Very tasty chicken. Thank you for the recipe
You are very welcome! So glad you liked it!
Made this today. So simple and easy, but ohhhh my……so very good. Will definitely make again!
A weekly rotation. It is great. The hubby, teenager and toddler loves it.
Made the chicken and rice, will definitely make again delicious.
I am by myself and only cook for one, I cook 2 thighs, how much should I cut the recipe.?
I make this all the time. I have the recipe memorized. This recipe is just so good. Thank you. I was wondering if it could be made in the Instant Pot or if anyone has tried.
One of my sons favorites since he was a toddler!
Can I make this recipe in a crock pot?
Yes, I think you could do that Shavonna.
Do you have to use thighs, we prefer white meat in my house.
It should be ok to use white meat, Melanie.
Can I use chicken thighs with bones and skin? Would i need to change the baking times? Thank you.
Yes, you can Amber. I think the time will be ok as stated. Just kind of watch to make sure they don’t burn.
this is delicious and so easy. my husband and i loved it.
So happy you enjoyed this recipe, Patricia, and thank you for letting us know. Happy to have you on the site.
Do you flip the chicken, or turn it around
I don’t, Ashley, but feel free to do so if you want.
Do you cook it covered or not
I don’t cover it, Rita.
I’m cooking this right now 🙂
Thank you for letting me know this.
Sounds good for tonight!
Those look so juicy!