Garlic Butter Chicken and Rice Casserole

Garlic Butter Chicken and Rice Casserole is one of those recipes that makes weeknight cooking feel effortless. I learned early on that the best meals are often the simplest ones – just a handful of ingredients working together to create something truly satisfying.

There’s something magical about opening the oven to that rush of garlicky steam, the butter-soaked rice bubbling beneath tender chicken. It reminds me of those Sunday afternoons at Grandma’s farm, when she’d slide a big casserole dish onto the table and we’d all gather around, hungry and happy. She always said that a good one-dish meal was a cook’s best friend – fewer pots to wash and more time to spend with the people you love. This casserole delivers exactly that kind of warmth, with every forkful offering rich, savory comfort. Time to get your hands on this recipe.

Why Garlic Butter Chicken and Rice Casserole Belongs in Your Recipe Box

I’ve been making this casserole for years, and it’s become one of those recipes I turn to when I need something reliable and delicious without much fuss. The garlic butter creates such a wonderful depth of flavor that seeps into every grain of rice, while the chicken stays moist and tender throughout the baking process.

Here’s what makes this dish so dependable:

• Everything bakes together – Just layer the ingredients and let the oven do the work, leaving you with minimal cleanup
• Pantry-friendly ingredients – You likely have most of what you need already on hand
• Perfect for busy evenings – Active prep time is under 15 minutes, then it’s hands-off
• Adapts to your preferences – Toss in vegetables, swap the cheese, or adjust the seasonings to suit your family
• Reheats beautifully – Tastes just as good the next day, making it ideal for meal prep
• Crowd-pleasing comfort – Even picky eaters tend to clean their plates

I always feel good serving this because I know it’ll turn out well every time. The consistency is reassuring when you’re cooking for family or guests.

What Goes Into This Casserole

Boneless, skinless chicken thighs or breasts form the protein base of this casserole. I always choose thighs when I want extra moisture and flavor, though breasts work perfectly well if you prefer leaner meat.

Long-grain white rice creates a fluffy texture that absorbs all the savory garlic butter without becoming mushy. In my kitchen, I prefer rinsing the rice thoroughly before using it to remove excess starch.

Chicken broth provides the cooking liquid that transforms the rice while infusing it with deep, savory flavor. I’ve learned that low-sodium broth gives you better control over the final seasoning.

Unsalted butter combines with the garlic to create the signature sauce that makes this dish so irresistible. Using unsalted allows you to season precisely to your family’s taste.

Fresh garlic delivers that aromatic punch that makes the whole kitchen smell incredible while the casserole bakes. After years of making this, I’ve found that fresh garlic makes all the difference compared to the jarred version.

Onion adds a subtle sweetness and depth that balances the richness of the butter and complements the garlic beautifully.

Dried thyme and paprika bring warmth and a gentle earthiness that rounds out the flavor profile without overwhelming the garlic butter.

Shredded cheese (optional but recommended) creates a golden, bubbly topping that adds both visual appeal and an extra layer of comfort to each serving.

How to Make Garlic Butter Chicken and Rice Casserole

Step 1. I always start by preheating the oven to 375°F and greasing a 9×13 inch baking dish with butter or olive oil – this prevents any sticking and makes cleanup much easier.

Step 2. Betty’s tip: Mix your melted butter with minced garlic, thyme, paprika, salt, and pepper in a small bowl to create a unified garlic butter sauce that distributes evenly.

Step 3. If you have an extra few minutes, sear the chicken in a hot skillet for 2-3 minutes per side until golden – I’ve found this adds wonderful depth, though you can skip it when you’re pressed for time.

Step 4. Spread the rinsed rice in an even layer across the bottom of your prepared baking dish so it cooks uniformly.

Step 5. Pour the chicken broth over the rice, making sure it’s distributed evenly so every grain gets properly cooked.

Step 6. Nestle the chicken pieces on top of the rice, spacing them evenly across the dish.

Step 7. Drizzle that beautiful garlic butter sauce over everything, making sure both the chicken and rice get coated – this is where all the magic happens.

Step 8. Cover the dish tightly with aluminum foil to trap the steam, which keeps the chicken moist and helps the rice cook through perfectly.

Step 9. Bake for 40-45 minutes until the rice is tender and the chicken reaches an internal temperature of 165°F – through trial and error, I learned that checking the temperature ensures perfectly cooked chicken every time.

Step 10. If you’re adding cheese, remove the foil, sprinkle it over the top, and broil for 3-5 minutes until golden and bubbly, watching closely so it doesn’t burn.

Keeping This Casserole Fresh

I typically store leftovers in an airtight container in the refrigerator, where they’ll stay fresh for 3-4 days. The flavors actually seem to meld together even more after a day, making the leftovers just as delicious as the original meal. Betty always said that casseroles were gifts that kept on giving.

This Garlic Butter Chicken and Rice Casserole freezes quite well if you want to make it ahead. I portion it into freezer-safe containers and it keeps beautifully for 2-3 months. When freezing, make sure the casserole has cooled completely first, and leave a bit of space at the top of the container for expansion. My family loves having these ready-made meals in the freezer for especially busy weeks.

For the best texture, I reheat individual portions in the microwave or warm the entire dish in a 350°F oven covered with foil for about 20 minutes. If reheating from frozen, I let it thaw overnight in the refrigerator first. Adding a splash of chicken broth during reheating can help restore moisture if the rice seems a bit dry.

Perfect Partners for Garlic Butter Chicken and Rice Casserole

• Simple green salad with lemon vinaigrette – The bright acidity cuts through the richness of the garlic butter and provides a refreshing contrast to the hearty casserole
• Garlic bread or buttery dinner rolls – These complement the garlic flavors beautifully and are perfect for soaking up any extra sauce on the plate
• Roasted green beans with almonds – The crisp-tender vegetables add color and a nutty crunch that balances the creamy texture of the rice
• Steamed broccoli with a squeeze of lemon – A simple, nutritious side that adds brightness and helps round out the meal, similar to what pairs well with this Chicken Spinach Mushroom Low Carb Oven Dish
• Honey-glazed carrots – The subtle sweetness pairs wonderfully with the savory garlic butter and adds a pop of color to your dinner table
• Fresh coleslaw – The cool, crunchy slaw provides a nice textural contrast and refreshing element alongside the warm, comforting casserole

If you love one-dish meals like this, you might also enjoy my Pioneer Woman Chicken Rice Casserole or Chicken Wild Rice Casserole, both of which deliver similar comfort with their own unique flavors. For another garlic butter favorite, try these Garlic Parmesan Chicken Potatoes cooked in one pan.

FAQs

Garlic Butter Chicken and Rice Casserole

Tender chicken and fluffy rice baked together with aromatic garlic butter in one easy dish. This comforting casserole requires minimal prep and delivers rich, savory flavor in every bite.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 6 portions

Course: Dinner, Main Course

Cuisine: American

Calories: 500

Ingredients Equipment Method Notes

Ingredients

  

• 4 boneless, skinless chicken thighs or breasts
• 1.5 cups long-grain white rice rinsed
• 3 cups chicken broth low sodium preferred
• 4 tbsp unsalted butter melted
• 5 cloves garlic minced
• 1 medium onion finely chopped
• 1 tsp dried thyme or fresh if available
• 1 tsp paprika
• salt and black pepper to taste
• 1 cup shredded mozzarella or cheddar cheese optional
• fresh parsley or chives chopped, for garnish
• olive oil or butter for greasing baking dish

Equipment

• 9×13 inch baking dish
• Small mixing bowl
• Aluminum foil
• meat thermometer

Method

 

1. Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish with olive oil or butter.
2. In a small bowl, combine melted butter, minced garlic, dried thyme, paprika, salt, and pepper. Mix well.
3. Optional: Heat a skillet over medium-high heat. Add oil or butter and sear chicken for 2-3 minutes per side until golden brown.
4. Spread rinsed rice evenly on the bottom of the greased baking dish.
5. Pour chicken broth evenly over the rice.
6. Place chicken pieces on top of the rice.
7. Pour garlic butter sauce evenly over chicken and rice, ensuring everything is coated.
8. Cover baking dish tightly with aluminum foil.
9. Bake for 40-45 minutes until rice is tender and chicken reaches internal temperature of 165°F (74°C).
10. Optional: Remove foil, sprinkle cheese over casserole, and broil for 3-5 minutes until cheese melts and turns golden.
11. Let casserole rest for 5 minutes before serving. Garnish with fresh parsley or chives.

Notes

Rinse rice thoroughly to prevent stickiness. Chicken thighs provide more moisture than breasts. Cover tightly during baking to lock in moisture. Add vegetables like peas, carrots, or bell peppers before baking for extra nutrition. Can be assembled up to 24 hours ahead and refrigerated before baking.