One-pan Chicken and Rice Casserole

This One-Pan Chicken and Rice Casserole is the ultimate comfort dish, combining tender, golden-brown chicken thighs with fluffy, flavorful rice, all cooked together in a rich, creamy broth. The beauty of this dish is in its simplicity - everything is prepared in one pan, making clean-up a breeze while delivering big, comforting flavors. The chicken is first seared to perfection, ensuring a crispy, golden exterior, and then baked alongside fragrant garlic, thyme, and rosemary-infused rice. Carrots and peas are stirred in at the end, adding a burst of color and sweetness, while a sprinkle of fresh parsley brightens up the dish. The result? A hearty, satisfying meal that’s perfect for busy weeknights but special enough for a family dinner. With just one pan and a few wholesome ingredients, this casserole brings comfort and flavor straight to your table.

Ingredients for One-pan Chicken and Rice Casserole

• Chicken thighs: Tender and juicy, these skinless, boneless chicken thighs provide rich flavor and protein for the casserole.
• Salt: Enhances the natural flavors of the chicken and the entire dish.
• Black pepper: Adds a mild, earthy heat to season the chicken and rice.
• Olive oil: Used to sauté the chicken and vegetables, adding richness and depth to the dish.
• Onion: Finely chopped for a sweet, aromatic base that flavors the whole casserole.
• Garlic: Adds a fragrant, savory kick to complement the herbs and chicken.
• Dried thyme: A classic herb with earthy, subtle minty notes, adding warmth to the dish.
• Dried rosemary: Infuses the casserole with a slightly piney, aromatic flavor that pairs perfectly with chicken.
• Long grain white rice: Absorbs all the delicious flavors from the broth and cream while creating a tender, fluffy texture.
• Chicken broth: Adds rich, savory depth to the rice and chicken, making the dish extra flavorful.
• Thickened cream: Gives the casserole a creamy, indulgent texture and rich taste.
• Frozen peas: Adds a pop of sweetness and color to the casserole, balancing the savory flavors.
• Carrots: Peeled and diced for a touch of natural sweetness and a vibrant pop of color.
• Fresh parsley: A bright and fresh garnish that adds a burst of color and freshness to the final dish.

How to Make One-pan Chicken and Rice Casserole

1. Oven Preparation: Begin by preheating your oven to 350°F (175°C).
2. Season Chicken: Liberally season both sides of the chicken thighs with salt and pepper.
3. Sear Chicken: Heat olive oil in a large oven-safe pan over medium-high heat. Add chicken thighs, skin-side down, and sear for about 4-5 minutes on each side until golden brown. Remove from the pan and set aside.
4. Sauté Onion: Utilize the same pan to sauté the chopped onion until translucent, about 3-4 minutes.
5. Add Garlic and Herbs: Introduce minced garlic, dried thyme, and dried rosemary to the pan, stirring until the garlic emits its aroma, roughly 1 minute.
6. Incorporate Rice: Mix in the uncooked rice until it is thoroughly coated with the pan's contents.
7. Add Liquids: Gradually pour in the chicken broth and thickened cream, stirring to combine. Bring the mixture to a simmer.
8. Return Chicken to Pan: Place the seared chicken thighs back into the pan, skin side up, ensuring the skin remains above the liquid to stay crisp.
9. Bake: Transfer the pan to the oven and bake uncovered for 30-35 minutes, until the rice is tender and the chicken is thoroughly cooked.
10. Add Vegetables: After baking, stir in the frozen peas and diced carrots directly into the pan. The heat of the rice and chicken will cook the vegetables. Cover the pan if necessary to allow the vegetables to steam for a few minutes.
11. Garnish and Serve: Sprinkle chopped fresh parsley over the dish just before serving to enhance flavor and presentation.
12. Dobar tek!

What to Serve with One-pan Chicken and Rice Casserole

• Pear and Arugula Salad with Candied Walnuts
• Tomato Cucumber Avocado Salad
• Simple Green Salad
• Mediterranean Corn and Black Bean Salad

Recipe Variations

• Cheesy Chicken and Rice Casserole: Add shredded cheddar or mozzarella cheese during the last 10 minutes of baking. Let it melt over the top for a creamy, cheesy twist.

• Mexican Chicken and Rice Casserole: Mix in black beans, corn, and diced bell peppers. Season with cumin, chili powder, and a pinch of cayenne for a bit of spice. Serve with a dollop of sour cream and fresh cilantro.
• Lemon Herb Chicken and Rice Casserole: Add lemon zest and a splash of lemon juice to brighten up the dish. You can also mix in fresh herbs like parsley or basil for a lighter, more aromatic version.

• Italian Chicken and Rice Casserole: Incorporate Italian seasoning, cherry tomatoes, and a handful of shredded mozzarella. You can also mix in baby spinach for added greens.

• Chicken and Broccoli Rice Casserole: Replace the peas and carrots with broccoli florets for a classic combination of flavors. You can also add a handful of shredded cheese to make it extra comforting.