This baked chicken and rice recipe is a casserole type dinner with creamy rice and tender pieces of baked chicken. As everything bakes in one pan, the chicken juices soak into the rice underneath really amping up the savory chicken flavor.
It's a twist on the classic chicken and rice dish. Instead of the old-fashioned recipe, which calls for canned soup and onion soup mix, everything here is made from scratch. It's a delicious recipe that is both gluten free and dairy free and your whole family will love it!
If you love chicken and rice as much as I do, you should also try my Southern style chicken and rice or this amazing chicken and rice soup.
Ingredient Notes
This easy baked chicken dinner recipe uses simple ingredients that can be found in any grocery store. The recipe is both gluten free and dairy free as written.
- Chicken Thighs - I used boneless, skinless chicken thighs here. You can use bone-in thighs if you like, but I recommend against using skin on thighs since it makes the rice quite greasy. If you prefer chicken breasts, those will work as well. Just make sure to use a thinner cut so they cook in the same amount of time.
- Beef Bouillon Granules - This is one of the main ingredients needed to replace the onion soup mix normally used in this casserole. If you're following a gluten free diet, make sure to get a gluten free brand of granules. I use Herb Ox brand which is marked gluten free. In a pinch, I have also ground up a beef bouillon cube and it worked well but was a little saltier.
- Vegan Butter - I've used Country Crock plant butter to make this dish dairy free. If you're not dairy free, use regular butter in the same measure.
- Gluten Free Chicken Broth (or Chicken Stock) - Store bought broths are one ingredient which can contain hidden gluten. If you're following a gluten-free diet, make sure to buy a broth that is marked gluten free. Pacific Foods is my favorite brand.
- Non Dairy Milk - I used unsweetened coconut milk in this recipe, but any plant based milk will work fine to make it dairy free. If you're not dairy free, use regular milk in the same measure.
- Tapioca Starch - This starch helps to create the creamy texture that normally comes from cream of chicken soup. If you don't keep tapioca starch on hand, you can substitute corn starch with no other adjustments.
See recipe card for full ingredient list and quantities.
Substitutions & Variations
- Not Dairy Free - Use dairy butter and milk in the same measure.
- No Tapioca Starch - Replace it with corn starch in the same measure.
- Chicken Swap - Use boneless skinless chicken breasts in place of the thighs.
- Rice Swap - I have only ever made this dish with long grain white rice so I can't recommend any swaps. If you want to use brown rice or another type of rice, you may need to adjust the liquid and/or cooking time.
- Add vegetables - I've tried this dish with both broccoli and peas mixed in on separate occasions. The vegetables cook nicely in the rice and it makes for an easy all-in-one dinner.
How to Baked Chicken and Rice
This gluten free chicken and rice casserole requires a little more work than the standard 4 ingredient recipe, but it's totally worth it!
STEP 1: Place the chicken thighs in a large bowl. Drizzle with olive oil. Then sprinkle the seasoning over the chicken and stir to coat it well. Set the chicken aside to marinade while you make the rice.
STEP 2: Melt the butter in a saucepan over medium heat. Then add the onion powder, salt and black pepper. Let it begin to bubble.
STEP 3: Add the chicken broth, milk, and starch to the saucepan and whisk together until the starch has dissolved.
Continue to cook while gently whisking until the mixture begins to thicken.
STEP 4: Once the sauce has thickened to a gravy like consistency, remove from heat and stir in the rice.
STEP 5: Pour the rice and cream mixture into a 9x13 baking dish.
STEP 6: Nestle the seasoned chicken on top of the rice mixture. Cover the baking dish with aluminum foil and bake.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat leftovers to an internal temperature of 165F before serving.
More chicken dinners to try:
If you try this recipe, please leave a 🌟🌟🌟🌟🌟 star rating and let me know how you liked it in the comments below.
Recipe
Baked Chicken and Rice
Equipment
- 9x13 baking pan
Ingredients
For the chicken:
- 6 Boneless Skinless Chicken Thighs
- 2 Tablespoons Olive Oil
- 3 Tablespoons Minced Onion
- 1 Tablespoon Beef Bouillon Granules
- 1 ½ teaspoons Light Brown Sugar
- 1 teaspoon Kosher Salt
- ½ teaspoon Black Pepper
- ½ teaspoon Onion Powder
- ½ teaspoon Garlic Powder
- ¼ teaspoon Dried Parsley
- ⅛ teaspoon Paprika
For the rice:
- 6 Tablespoons Vegan Butter
- ¾ teaspoon Kosher Salt
- ¾ teaspoon Onion Powder
- ½ teaspoon Black Pepper
- 2 ½ Cups Gluten Free Chicken Broth
- 1 Cup Non Dairy Milk
- ⅓ Cup Tapioca Starch or corn starch
- 1 ½ Cups Long Grain White Rice
Instructions
- Preheat the oven to 350 °F (177 °C) Spray a 9x13 pan with non-stick cooking spray.
- Add the chicken thighs to a large bowl and drizzle with olive oil.6 Boneless Skinless Chicken Thighs, 2 Tablespoons Olive Oil
- Combine the minced onion, beef broth granules, sugar, salt, black pepper, onion powder, garlic powder, dried parsley and paprika in a small dish. Sprinkle the mixture over the chicken thighs and stir to coat them well. Set aside while you prepare the rice.3 Tablespoons Minced Onion, 1 Tablespoon Beef Bouillon Granules, 1 ½ teaspoons Light Brown Sugar, 1 teaspoon Kosher Salt, ½ teaspoon Black Pepper, ½ teaspoon Onion Powder, ½ teaspoon Garlic Powder, ¼ teaspoon Dried Parsley, ⅛ teaspoon Paprika
- Add the butter to a saucepan over medium heat.6 Tablespoons Vegan Butter
- Once the butter has melted, add in the salt, onion powder and black pepper. Let it cook for just a minute or so until the butter is bubbling.¾ teaspoon Kosher Salt, ¾ teaspoon Onion Powder, ½ teaspoon Black Pepper
- Add in the chicken broth, milk and starch. Whisk together.2 ½ Cups Gluten Free Chicken Broth, 1 Cup Non Dairy Milk, ⅓ Cup Tapioca Starch
- Continue to cook the mixture while whisking gently but constantly until the mixture begins to thicken.
- Stir the uncooked rice into the cream mixture.1 ½ Cups Long Grain White Rice
- Pour the rice mixture into the prepared baking dish. Nestle the chicken thighs on top and pour any remaining marinade over the chicken.
- Cover the pan with aluminum foil and bake for 45 minutes, then uncover and bake for 10-15 minutes more to brown.
Notes
Tiffany is the recipe developer, stylist and food photographer behind Well Fed Baker. As a lifelong baker who had to go gluten free and dairy free in 2016, Tiffany strives to share allergen friendly recipes that never feel like they are free from anything.
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