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!

Chef Jeff
Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • Preheat oven to 420 degrees F (216 degrees C). Spray a 9x13-inch baking dish with cooking spray.

  • 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.

  • Pour remaining 1 tablespoon olive oil into the skillet; cook and stir rice in the hot oil until fragrant, 2 to 3 minutes.

  • 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.

  • 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.

  • 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).

  • 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.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

884 calories; 53.3 g total fat; 88 mg cholesterol; 1543 mg sodium. 75.3 g carbohydrates; 31.5 g protein; Full Nutrition

Reviews (7)

Read More Reviews

Most helpful positive review

Rating: 5 stars
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. Read More
(4)

Most helpful critical review

Rating: 3 stars
11/20/2013
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. Read More
(1)
8 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
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. Read More
(4)
Rating: 5 stars
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. Read More
(4)
Rating: 4 stars
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. Read More
(3)
Advertisement
Rating: 5 stars
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%. Read More
(1)
Rating: 3 stars
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. Read More
(1)
Rating: 5 stars
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! Read More
Advertisement
Rating: 2 stars
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. Read More
Rating: 3 stars
03/23/2017
The "covered" cook time should be extended. The taste was OK but not worth the effort. Read More