If you’re craving a comforting, soul-satisfying meal that feels like a warm hug, then this One Pan Chicken & Rice Casserole Recipe is exactly what you need. Juicy, golden-browned chicken thighs nestle atop tender, fluffy rice infused with savory mushrooms, sweet peas, and aromatic garlic and onions. It’s a brilliantly simple dish that brings together humble ingredients in a one-pan wonder, perfect for busy weeknights or laid-back weekend dinners where minimal cleanup is a bonus. Trust me, once you try this recipe, it will become your go-to for a hearty, flavorful meal that impresses with zero fuss.

One Pan Chicken & Rice Casserole Recipe - Recipe Image

Ingredients You’ll Need

The magic of this One Pan Chicken & Rice Casserole Recipe lies in its uncomplicated yet essential ingredients. Each one contributes a unique flavor, texture, or color that makes this dish sing: tender chicken skin crisped to golden perfection, creamy mushrooms, sweet bursts of peas, and fluffy rice soaking up every bit of chicken broth and seasoning.

4 bone-in chicken thighs, skin-on: Provides juicy meat and crispy skin for great texture.
1 cup long-grain white rice: Absorbs all the savory flavors while staying light and fluffy.
2 cups chicken broth: Infuses the rice with rich, comforting flavor.
1 medium onion, finely chopped: Adds mild sweetness and depth when sautéed.
2 cloves garlic, minced: Brings a fragrant, warm aroma that wakes up the palate.
1 cup sliced mushrooms: Adds earthiness and tender texture.
1 cup frozen peas: Offers a pop of color and subtle sweetness.
1 teaspoon paprika: Imparts warmth and subtle smokiness, elevating the chicken’s flavor.
Salt and pepper to taste: Essential seasonings to balance and highlight all flavors.
2 tablespoons olive oil: For perfectly crisping the chicken skin and sautéing vegetables.
1 tablespoon butter: Adds richness and helps soften the onions and mushrooms.
1 tablespoon chopped fresh parsley (optional): For a refreshing herbal garnish that brightens the dish.

How to Make One Pan Chicken & Rice Casserole Recipe

Step 1: Prepping the Chicken

Begin by preheating your oven to 375°F (190°C). While it warms up, season the chicken thighs generously with salt, pepper, and paprika, covering every inch. This simple step builds the foundation for rich flavors and a deliciously crispy skin that will make every bite irresistible.

Step 2: Searing the 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 the skin is beautifully golden and crisp. Then flip and sear the other side for about 3–4 minutes. This caramelization locks in juices and adds a wonderful texture contrast that’s simply delightful.

Step 3: Sautéing the Vegetables

Remove the chicken from the skillet and set aside. In the same pan, melt butter, then add the chopped onions and sliced mushrooms. Cook for about 5 minutes until the onions turn translucent and the mushrooms soften to a tender, savory bite. This step layers in natural sweetness and earthy depth that complements the chicken perfectly.

Step 4: Adding Garlic and Rice

Stir in the minced garlic and cook for an additional minute until fragrant—this quick step awakens your senses and signals pure comfort ahead. Next, add the rice and stir well with the veggie mix, letting it toast lightly for about 2 minutes. Toasting the rice adds a subtle nuttiness that makes the rice even more flavorful when baked.

Step 5: Bringing It All Together

Pour in the chicken broth and add the frozen peas, stirring to combine everything. Let the mixture come to a gentle simmer on the stove. Nestle the seared chicken thighs back into the skillet, skin side up, resting on the rice mixture. This final assembly ensures the chicken stays juicy while infusing the rice with delicious pan drippings.

Step 6: Baking to Perfection

Transfer the skillet to the oven and bake uncovered for 30–35 minutes. During this time, the rice cooks through, soaking up broth and all the savory goodness, while the chicken finishes cooking to juicy, tender perfection with a crispy top. Bake until the internal temperature reaches 165°F (75°C) for safe and perfect doneness.

Step 7: Finishing Touches

Once baked, remove the skillet from the oven and allow it to rest for a few minutes. Garnish with fresh parsley if you like a pop of green and a hint of herbal brightness. This step adds that lovely fresh dimension right before serving, rounding out the flavors beautifully.

How to Serve One Pan Chicken & Rice Casserole Recipe

Garnishes

Fresh parsley is a classic choice to brighten the rich flavors and add a splash of color. For an extra special touch, you might sprinkle some lemon zest or a light drizzle of good-quality olive oil to elevate the dish with subtle brightness and sheen.

Side Dishes

Because this One Pan Chicken & Rice Casserole Recipe is such a complete meal, simple sides work best. A crisp green salad with a tangy vinaigrette or some roasted seasonal vegetables bring fresh crunch and balance without competing with the casserole’s rich, comforting flavors.

Creative Ways to Present

Serve the casserole directly from the skillet for that rustic, homey vibe that invites everyone to dig in together. Alternatively, plate individual portions with a garnish of fresh parsley and a wedge of lemon on the side to invite a little squeeze of brightness over the dish. For dinner parties, trying small ramekins as personal serve portions adds a charming touch!

Make Ahead and Storage

Storing Leftovers

Any leftovers from your One Pan Chicken & Rice Casserole Recipe can be stored in an airtight container in the refrigerator for up to 3 days. The rice will soak up flavors overnight, making leftovers arguably even more flavorful, so don’t hesitate to save some for a quick, delicious meal later.

Freezing

You can freeze the casserole in a suitable container for up to 2 months. Just be sure to cool it completely before freezing to preserve texture and flavor. When ready to enjoy, thaw overnight in the refrigerator and reheat gently to avoid drying out the chicken or rice.

Reheating

To reheat, cover the casserole or portions with foil and warm in a 350°F oven until heated through, usually around 20 minutes. On the stovetop, a gentle warm-up in a covered skillet over low heat with a splash of broth keeps everything moist and delicious. Avoid microwaving if possible to maintain the texture of the chicken skin and rice.

FAQs

Can I use boneless chicken instead of bone-in thighs?

Absolutely! Boneless chicken thighs or breasts can work, but bone-in thighs tend to be juicier and more flavorful. If using boneless, reduce the cooking time slightly and keep an eye on the temperature to avoid drying out the meat.

Is it necessary to sear the chicken first?

Searing the chicken creates a beautifully crisp skin and locks in juices, enhancing flavor and texture. While you could skip this step, your casserole will have less of that golden crunch and deep flavor that makes this recipe so comforting.

Can I substitute the mushrooms or peas?

Definitely! Feel free to swap mushrooms with other vegetables like bell peppers or zucchini, and peas with green beans or corn. Just keep in mind cooking times for vegetables to ensure everything is tender and well-blended.

What kind of rice works best?

Long-grain white rice is ideal for this recipe because it cooks evenly and remains fluffy without becoming mushy. Avoid quick-cooking or instant rice varieties, as they won’t hold up as well during baking.

Can this recipe be made in advance?

Yes, you can prepare everything up to the point before baking, cover the skillet tightly, and refrigerate overnight. When ready, bake as directed, adding a few extra minutes if needed since the ingredients will be cold.

Final Thoughts

This One Pan Chicken & Rice Casserole Recipe is a true kitchen hero, combining effortless preparation with rich, homey flavors that warm both the heart and the home. I encourage you to give this recipe a go — your taste buds will thank you, and you’ll love how it turns simple ingredients into a sensational, crowd-pleasing meal. Once you try it, it’s sure to become a family favorite!

One Pan Chicken & Rice Casserole Recipe

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4.1 from 64 reviews

Author: admin
Total Time: 55 minutes
Yield: 4 servings 1x

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Description

This One Pan Chicken & Rice Casserole is a comforting, easy-to-make dish featuring tender bone-in chicken thighs seared to golden perfection and baked with a flavorful mixture of rice, mushrooms, onions, garlic, and peas. All cooked together in an oven-safe skillet, this hearty meal delivers delicious, home-cooked goodness with minimal cleanup.

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
1 medium onion, finely chopped
2 cloves garlic, minced
1 cup sliced mushrooms
1 cup frozen peas

Liquids and Fats

2 cups chicken broth
2 tablespoons olive oil
1 tablespoon butter

Garnish

1 tablespoon chopped fresh parsley (optional)

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Instructions

Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it reaches the perfect temperature for baking the casserole.
Season Chicken: Season the chicken thighs evenly on all sides with salt, pepper, and paprika to infuse flavor into the meat.
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 the skin is crispy and golden brown. Flip and sear the other side for 3-4 minutes. Remove chicken from skillet and set aside.
Sauté Vegetables: In the same skillet, melt butter. Add chopped onions and sliced mushrooms, cooking for about 5 minutes until onions become translucent and mushrooms soften.
Add Garlic: Stir in minced garlic and cook for an additional minute until fragrant, enhancing the aromatic base.
Toast Rice: Add the rice to the skillet and stir to combine with the vegetables. Toast the rice for about 2 minutes to develop a nutty flavor.
Add Broth and Peas: Pour in chicken broth and add frozen peas. Stir the mixture well and bring it to a gentle simmer on the stovetop.
Combine Chicken and Rice: Nestle the seared chicken thighs back into the skillet on top of the rice mixture, skin side up, to cook evenly during baking.
Bake: Transfer the skillet to the preheated oven. Bake uncovered for 30-35 minutes, or until the rice is tender and fully cooked, and the chicken reaches an internal temperature of 165°F (75°C).
Serve: Remove from oven and let the casserole rest for a few minutes. Garnish with chopped fresh parsley if desired before serving.

Notes

For even cooking, use a heavy oven-safe skillet such as cast iron or stainless steel with a thick base.
If you don’t have fresh parsley, dried parsley or other fresh herbs like thyme can be used as a garnish.
Bone-in chicken thighs provide more flavor and moisture compared to boneless, but boneless can be used for convenience—adjust cooking time accordingly.
Make sure the internal temperature of chicken reaches 165°F (75°C) for safe consumption.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Main Dish
Method: Baking
Cuisine: American