Bleu Baked Chicken and Rice

Name: Bleu Baked Chicken and Rice
Prep time: 15 min
Cook time: 55 min
Total time: 5 h 10 min
Yield: 6 servings
Ingredients: 6 chicken thighs; 1 ½ cups blue cheese dressing (such as Ken's®); cooking spray (such as Pam®); 3 tablespoons extra-virgin olive oil, divided; 2 stalks celery, chopped and leaves reserved; ⅓ large onion, chopped; 2 cloves garlic, chopped; 2 cups white rice; 2 (14.5 ounce) cans chicken broth; 3 tablespoons red wine vinegar; ½ teaspoon Cajun seasoning blend (such as Tony Chachere's®), or to taste; 1 ½ cups panko bread crumbs; ¼ cup Parmesan-Romano cheese blend

8 Ratings
7 Reviews
1 Photo

I grew up on my mom's chicken and rice and it was always a comfort food. I kicked it up a notch and made it a little spicy. Serve with sweet peas. Enjoy!

By Chef Jeff

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Recipe Summary

prep:

15 mins

cook:

55 mins

additional:

4 hrs

total:

5 hrs 10 mins

Servings:

Yield:

6 servings

Nutrition Info

Directions

Step 1
Place chicken thighs in a large resealable bag; pour in blue cheese dressing. Coat chicken with dressing, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 4 hours to overnight.

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Step 2
Preheat oven to 420 degrees F (216 degrees C). Spray a 9x13-inch baking dish with cooking spray.
Step 3
Heat 2 tablespoons olive oil in a skillet over medium heat; cook and stir celery in the hot oil for 1 minute. Add onion; cook and stir until onion is glossy and softened, about 5 minutes. Stir in garlic; cook for 30 seconds. Transfer onion mixture to the prepared baking dish; return skillet to burner.
Step 4
Pour remaining 1 tablespoon olive oil into the skillet; cook and stir rice in the hot oil until fragrant, 2 to 3 minutes.
Step 5
Mix chicken broth, rice, and vinegar into the onion mixture in the baking dish. Remove chicken from marinade and arrange in the baking dish, creating 2 rows of chicken thighs side by side. Discard remaining marinade. Sprinkle each chicken thigh with Cajun seasoning. Coat chicken thighs with 1 cup panko crumbs. Cover baking dish with aluminum foil.
Step 6
Bake in the preheated oven for 35 minutes. Remove aluminum foil from dish. Mince the reserved celery leaves. Sprinkle chicken thighs with remaining 1/2 cup panko crumbs and Parmesan-Romano cheese; sprinkle minced celery leaves over chicken.
Step 7
Continue to bake chicken until no longer pink at the bone and the juices run clear, about 10 more minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Step 8
Turn on the oven's broiler and broil chicken until browned and crisp, 1 to 3 minutes. Remove from oven and let cool for 10 minutes before serving.

Cook's Note:

The nutrition data for this recipe includes the full amount of the blue cheese marinade ingredients. The actual amount of the marinade consumed will vary.

Nutrition Facts

Per Serving:

884 calories; protein 31.5g; carbohydrates 75.3g; fat 53.3g; cholesterol 87.8mg; sodium 1543.3mg. Full Nutrition

sonnyphotos

01/25/2014

I'm a big fan of blue cheese and baking my main dishes, so this was perfect. I enjoyed the flavour and how filling it was with the rice, it actually filled the plate but didn't overpower the chicken. I followed the recipe almost exactly aside from proportions, and my boyfriend loved it. Easy to make, and I will definitely make it again.

Molly

11/19/2013

This chicken dish was just ok for our family. I thought the bleu cheese marinated chicken would have more flavor than it did. The dish did take longer to bake as I had leg/thigh combo pieces of chicken. I liked the crunch of the panko crumbs and Parmesan-Romano cheese blend. The rice had a very mild flavor and was cooked perfectly. Not a bad dinner by any means, and your family might really enjoy it.

8 Ratings

5 star values: 3
4 star values: 2
3 star values: 2
2 star values: 1
1 star values: 0

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sonnyphotos

01/25/2014

DaddyDoesDinner

03/24/2016

It was ok. Found the rice to be a bit bland, even with the chicken stock. Kids ate it for the most part.

weezyjack

12/30/2016

Absolutely delicious with the following adjustments: substitute long grain & wild rice for white rice. Season rice w/white pepper before serving. Increase cheese blend by 50%.

Molly

11/19/2013

Joe M Vaccari

03/22/2017

The "covered" cook time should be extended. The taste was OK but not worth the effort.

TheEnglishDog

07/31/2019

I thought this was delicious! I made some changes, but not to the recipe, just to the way that I cooked it. I sautéed the celery, onion and garlic as in the recipe and added the broth (I used vegetable cuz that's all I had) but didn't add the rice to the mixture. I poured that into the baking dish. I also coated the chicken completely in the panko crumbs after removing from the bag. I then placed them in the broth mixture and baked uncovered at 375' for 35 minutes. I removed and sprinkled more panko and added the cheese as stated in the recipe and baked at 420' for an additional 10 minutes. I made the rice separately and served the chicken and sauce mixture on top. SCRUMPTIOUS! Thank you for this great recipe!

Allrecipes Member

03/20/2017

I hated it. Everyone else though It was just okay. Chicken and rice were beyond bland even with a Blue Cheese marinade and Cajun seasoning. Tasted like a dish they serve at my grandmother's nursing home. Won't make again.

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Bleu Baked Chicken and Rice

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Recipe Summary

Ingredients

Directions

Cook's Note:

Nutrition Facts

Reviews (7)

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Most helpful critical review

All Reviews for Bleu Baked Chicken and Rice

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Bleu Baked Chicken and Rice

Gallery

Recipe Summary

Ingredients

Directions

Cook's Note:

Nutrition Facts

Reviews (7)

Most helpful positive review

Most helpful critical review

All Reviews for Bleu Baked Chicken and Rice