Royal Rice & Creamy Chicken Casserole

by Jonathan Cheung

A crowd pleaser and a great make-ahead rice dish you can freeze!

[Total: 1 Average: 5]


  • 8 Chicken Thighs
  • Salt & Pepper
  • 2 tbsp Extra Virgin Olive Oil
  • 3 cloves Garlic, minced
  • 1 small Onion, peeled and diced
  • 1/2 cup/125mL dry White Wine
  • 1 1/2 cups/375mL Chicken Stock
  • 1 Lemon, zest & juice
  • 1 Lemon, sliced in wheels
  • 1/4 cup/60mL 35% Cream
  • 1 cup/250mL Dainty Royal rice
  • Garnish: Bunch fresh Parsley, chopped



Preheat oven to 475°F.


Preheat a large heavy oven proof casserole or frying pan on high heat. Pat the chicken dry with paper towel and season generously with salt and pepper. Add the olive oil to the pan and when hot, add the chicken, skin side down. Do it in 2 batches. Cook until the chicken skin is golden brown, about 5 minutes. Transfer chicken to a plate.


Reduce the heat to medium. Add the garlic and onion and cook for 1 minute. Add the wine and deglaze the pan by scraping all the sticky bits at the bottom. Bring to a simmer and add the chicken stock, zest and juice of the lemon, and stir in the sliced lemon. Stir in the cream and the rice. Bring to a simmer.


Add the chicken back, skin side up, to the oven-proof dish or pan, in a single layer. Place in the oven for 20 minutes.


Remove from the oven. If serving immediately, and allow to rest 10 minutes before garnishing with chopped parsley. If you are making this to freeze, allow to cool completely before covering tightly and placing in your freezer.

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