Ingredients
- Extra-virgin olive oil
- 2 cups white rice
- 1 large onion
- 2 cups low-sodium chicken broth
- 2 (10.5 oz) cans cream of mushroom soup
- Kosher salt
- Freshly ground black pepper
- 4 large bone-in, skin-on chicken thighs
- 2 tablespoons melted butter
- Fresh thyme
- 1 clove garlic
Instructions
- Preheat oven to 350°F (175°C) and grease a 9"x13" baking dish with olive oil.
- In a mixing bowl, combine rinsed rice, chopped onion, chicken broth, and cream of mushroom soup. Season with salt and pepper.
- Place chicken thighs on top of the rice mixture; brush with melted butter and sprinkle with thyme and minced garlic.
- Cover with foil and bake for 1 hour, then uncover and bake for an additional 30 minutes until chicken is golden brown.
- Garnish with parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 1 hour and 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 430
- Sugar: 3g
- Sodium: 570mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 100mg