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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

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)


Instructions

  1. Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it reaches the perfect temperature for baking the casserole.
  2. Season Chicken: Season the chicken thighs evenly on all sides with salt, pepper, and paprika to infuse flavor into the meat.
  3. 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.
  4. 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.
  5. Add Garlic: Stir in minced garlic and cook for an additional minute until fragrant, enhancing the aromatic base.
  6. 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.
  7. 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.
  8. 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.
  9. 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).
  10. 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