Ingredients:

  • 2 lbs bone-in, skin-on chicken thighs
  • 1.5 cups long-grain white rice, uncooked
  • 2 cups low-sodium chicken broth
  • 1 tbsp olive oil
  • 1 can (10.5 oz) cream of chicken soup
  • 0.5 cup sour cream
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp smoked paprika
  • 1 cup shredded sharp cheddar cheese
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 2 tbsp unsalted butter, melted

Instructions:

  1. Preheat the oven to 375°F (190°C).
  2. In a large mixing bowl, whisk together the chicken broth, cream of chicken soup, sour cream, garlic powder, onion powder, and smoked paprika until smooth.
  3. Grease a 9x13 inch baking dish with olive oil.
  4. Pour the uncooked rice into the dish and spread it evenly across the bottom.
  5. Pour the creamy broth mixture over the rice, stirring gently to eliminate dry clumps.
  6. Season the chicken thighs with salt and pepper, then place them skin-side up on top of the rice.
  7. Cover the dish tightly with aluminum foil and bake for 45 minutes.
  8. Remove the foil, drizzle melted butter over the chicken, and sprinkle the cheddar cheese evenly over the top.
  9. Return to the oven uncovered and bake for another 15 minutes, or until the chicken skin is mahogany-colored and cheese is bubbling.