Description

This One Pan Chicken & Rice Casserole is a comforting and flavorful meal featuring juicy, bone-in chicken thighs seared to golden perfection and baked with tender long-grain white rice, mushrooms, peas, and aromatic spices. Cooked entirely in one oven-safe skillet, this dish combines a rich blend of textures and flavors with minimal cleanup, making it perfect for an easy weeknight dinner.

Ingredients

Scale

Chicken

4 bone-in chicken thighs, skin-on
Salt and pepper to taste
1 teaspoon paprika
2 tablespoons olive oil

Rice Mixture

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
1 tablespoon butter
1 tablespoon chopped fresh parsley (optional)

Cook Mode Prevent your screen from going dark

Instructions

Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the casserole.
Season Chicken: Season the chicken thighs 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 chicken thighs skin side down and sear for 5-6 minutes until skin is golden brown. Flip and sear the other side for 3-4 minutes. Remove chicken and set aside.
Sauté Vegetables: In the same skillet, melt butter. Add chopped onions and sliced mushrooms, cooking for about 5 minutes until onions turn translucent and mushrooms soften.
Add Garlic: Stir in minced garlic and cook for an additional 1 minute until fragrant.
Toast Rice: Add the long-grain white rice to the skillet. Stir to combine with the vegetables and toast for about 2 minutes, enhancing the rice’s flavor.
Add Broth and Peas: Pour in chicken broth and add frozen peas. Stir well to combine and bring the mixture to a gentle simmer.
Arrange Chicken: Nestle the seared chicken thighs back into the skillet on top of the rice mixture, skin side up.
Bake: Transfer the skillet to the preheated oven and bake uncovered for 30-35 minutes, or until the rice is tender and chicken reaches an internal temperature of 165°F (75°C).
Serve: Remove from oven, let cool a few minutes, then garnish with chopped fresh parsley if desired before serving.

Notes

Using an oven-safe skillet is crucial for transitioning from stovetop searing to oven baking without transferring contents.
Bone-in, skin-on chicken thighs retain moisture and add flavor, but you can use boneless if preferred; adjust cooking time accordingly.
For a dairy-free option, substitute butter with additional olive oil.
Ensure the rice is fully submerged in broth before baking for even cooking.
Check chicken temperature with a meat thermometer to ensure food safety.
Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.