Bleu Baked Chicken and Rice

Bleu Baked Chicken and Rice

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Chef Jeff 3

"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!"
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5 h 10 m servings 884 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 884 kcal
  • 44%
  • Fat:
  • 53.3 g
  • 82%
  • Carbs:
  • 75.3g
  • 24%
  • Protein:
  • 31.5 g
  • 63%
  • Cholesterol:
  • 88 mg
  • 29%
  • Sodium:
  • 1543 mg
  • 62%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.
  2. Preheat oven to 420 degrees F (216 degrees C). Spray a 9x13-inch baking dish with cooking spray.
  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.
  4. Pour remaining 1 tablespoon olive oil into the skillet; cook and stir rice in the hot oil until fragrant, 2 to 3 minutes.
  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.
  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.
  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).
  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.



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 chi...

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 o...

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