15 Flavorful Chicken Thigh Dinners That Bake Perfectly in a 9×13

Baked Chicken Cacciatore

“This was great! I followed the directions and it came out perfect! I served it with bow tie pasta.” —SurvivorGirl

Chef John’s Chicken and Rice Casserole

“I’ve made this recipe four times now, and while it does take some time, it’s very much worth it. Using a glass casserole dish allows the fat from the pieces of chicken to drain to the bottom resulting in a crunchy, tahdig- like rice. It’s so delicious that I always double the recipe in order to insure leftovers. And don’t forget the pita bread!” —xksmith5151

Asian-Glazed Chicken Thighs

“This is my new go-to meal to cook when I am delivering a meal to someone else. I make it with brown rice (throw in a couple of chicken bouillon cubes with the rice water and finish with fresh parsley. I use chicken thigh fillets–skinless and boneless. I also have made this so often that I don’t waste the precious sauce by marinating the meat at all! I baste the meat a few times and save the yummy asian sauce to drizzle over the rice. This is seriously the best chicken recipe I’ve ever made! Enjoy!” —JoeJ

Easy Baked Chicken Thighs

“Quick, easy and delicious! And probably the best way to serve chicken thighs, other than bourbon chicken. I cooked at 425 for 45 minutes to give it a little crispier edge. Easy to try different spices.. and coated with melted butter..” —DandyParm4636

Oven-Fried Chicken

“My family loves this recipe. I make it with chicken drumsticks instead of thighs, and the only change I make is spraying the pan with Pam instead of oil. We’ve tried this recipe several times and they are ALWAYS cooked in the allotted time and are ALWAYS moist and yummy. We even fight over the leftovers.” —Lee N.

Mamaw’s Chicken and Rice Casserole

“My mom made this recipe all the time when I was growing up and I have always loved it. She made it with a few changes though, which is how I prepare it as well. Instead of two cups of water, I use one cup of water and one cup of milk. I layer the rice on the bottom, then the chicken and then I melt the half stick of butter and mix it in with the rest of the ingredients and pour all of that on top. Then I sprinkle a thick layer of parmesan cheese on top. This is my go-to recipe when I bring someone a meal, and people always say they love it.” —Amanda Simwaka

Baked Sweet and Sour Chicken Thighs

“Absolutely delicious. I added fresh pineapple squares to the sauce and into the oven! Thank you so much for this recipe!” —JovialStock6252

Stick of Butter Chicken and Rice

“Easy and fast to pull together, but left out mushrooms as wife is not a fan of them. I used large thighs so it took longer to cook. When I make it will try using broccoli and/or zucchini and some Worcester sauce for depth of flavor.” —CaringPlate9040

Baked Teriyaki Chicken

“I thoroughly enjoyed this recipe, as is. Easy to make and delicious, and items I always have on hand. Also, was even better warmed up next day.” —Raven

Easy Creamy Chicken Casserole

“I have made this forever- it was our family’s chicken casserole. We use 1 can cream of chicken, one can of cream of celery or mushroom, 8oz of sour cream. 2 large chicken breasts shredded. Sounds too simple to be good but always a favorite. Some of the family serves over rice, some of us egg noodles!” —GlitzyFork2134

Baked Apricot Chicken

“This is amazing and so easy to make. I’ve made this 4 times already and I must say, I prefer it better with Catalina dressing rather than French/Italian, which I tried out too. I made this with thighs and is just perfect (+cheaper, too). Definitely a keeper. Thanks for sharing!” —BRACKY189

Chicken and Brussels Sprouts with Bacon and Potatoes

“I added carrots and cauliflower to the vegetable mix and used a larger pan. It was so flavorful! My family loved it.” —BBetsy

Honey Garlic Chicken with Rosemary

“Great for busy family; easy prep with few ingredients. I broiled for last few minutes in oven to crisp and brown chicken. Also, I poured off the juice into saucepan on stove on high heat, mixed 1/4 c milk and 2T cornstarch in small bowl, then added that once the juice boiled. Boil until desired thickness of sauce, then pour over now-rested chicken.” —Beach Mama

No-Peek Chicken

“Very easy to make for me (an extremely novice person in the kitchen). I may try to experiment with some tweaks to add a touch of heat to it :)This will definitely be one of my “keeper” recipes.” —Kenneth Scott

Bev’s Orange Chicken

“Wow! This recipe sounded good but I didn’t realize what an impact it would make at dinner time. I’ve known my husband for close to 15 years and have been cooking chicken for him about as long. He said this was the best chicken I’ve ever made! I did tweak the recipe by adding a tablespoon of sugar during cooking, and then adding a 1/2 tablespoon cornstarch mixed in a little soy sauce at the end to thicken the sauce a bit” —Joyce Litoff

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