Description
This One Pan Chicken & Rice Casserole is a comforting and flavorful meal that combines tender, seared chicken thighs with perfectly cooked rice and a savory mix of onions, mushrooms, and peas. Cooked entirely in a single oven-safe skillet, this dish offers an easy, wholesome, and hearty dinner option packed with rich aromas and satisfying textures.
Ingredients
Scale
Chicken and Seasoning
- 4 bone-in chicken thighs, skin-on
- 1 teaspoon paprika
- Salt and pepper to taste
Rice and Vegetables
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 cup sliced mushrooms
- 1 cup frozen peas
Cooking Fats and Garnish
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 tablespoon chopped fresh parsley (optional)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the casserole.
- Season Chicken: Season the chicken thighs generously on all sides with salt, pepper, and paprika to infuse flavor.
- Sear Chicken: Heat olive oil in a large oven-safe skillet over medium-high heat. Place the chicken thighs skin side down and sear for 5-6 minutes until golden brown, then flip and sear the other side for 3-4 minutes. Remove chicken from skillet and set aside.
- Sauté Vegetables: In the same skillet, melt the butter. Add chopped onions and sliced mushrooms, cooking for about 5 minutes until the onions turn translucent and mushrooms soften.
- Add Garlic: Stir in the minced garlic and cook for an additional minute until fragrant.
- Toast Rice: Add the long-grain rice to the skillet and stir to combine with the vegetables. Let the rice toast for approximately 2 minutes to enhance its flavor.
- Add Broth and Peas: Pour in the chicken broth and add the frozen peas. Stir the mixture and bring it to a gentle simmer on the stovetop.
- Combine Chicken and Rice: Nestle the seared chicken thighs back into the skillet over the rice mixture, skin side up, ensuring even cooking.
- Bake in Oven: Transfer the skillet to the preheated oven and bake uncovered for 30-35 minutes until the rice is tender, chicken is fully cooked, and internal temperature reaches 165°F (75°C).
- Finish and Serve: Remove the skillet from the oven and let it cool for a few minutes. Garnish with chopped fresh parsley if desired before serving.
Notes
- Ensure the skillet used is oven-safe to avoid damage during baking.
- Bone-in chicken thighs provide juicier meat; alternatively, boneless thighs can be used but may alter cooking time.
- For extra flavor, consider adding a splash of white wine to the broth before baking.
- Leftovers can be refrigerated for up to 3 days and reheated thoroughly before serving.
- Optional vegetables such as bell peppers or carrots can be added for extra nutrition.
