Description
This One Pan Chicken & Rice Casserole is a comforting, flavorful dish combining tender, crispy-skinned chicken thighs with savory mushrooms, sweet peas, and perfectly cooked rice all baked together in a single skillet. The recipe is easy to prepare and involves searing the chicken on the stovetop before finishing in the oven, making cleanup minimal and the meal hearty and satisfying.
Ingredients
Scale
Chicken
- 4 bone-in chicken thighs, skin-on
- Salt and pepper to taste
- 1 teaspoon paprika
- 2 tablespoons olive oil
- 1 tablespoon butter
Rice & 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
- 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 on all sides with salt, pepper, and paprika, ensuring even coverage for a flavorful crust.
- 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 golden and crispy. Flip and sear the other side for 3-4 minutes. Remove the chicken and set aside.
- Sauté Vegetables: In the same skillet, melt the butter. Add chopped onions and sliced mushrooms, cooking about 5 minutes until onions are translucent and mushrooms have softened.
- Add Garlic: Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
- Toast Rice: Add the rice to the skillet and stir well to combine with the vegetables. Toast the rice for about 2 minutes to enhance its flavor.
- Add Liquid and Peas: Pour in the chicken broth and add frozen peas. Stir to combine and bring the mixture to a simmer on the stovetop.
- Arrange Chicken: Nestle the seared chicken thighs back into the skillet on top of the rice mixture with the skin side facing up.
- Bake: Transfer the skillet to the preheated oven. Bake uncovered for 30-35 minutes until the rice is tender and the chicken is fully cooked, reaching an internal temperature of 165°F (75°C).
- Serve: Remove from oven and let cool for a few minutes. Garnish with fresh parsley if desired before serving.
Notes
- You can substitute bone-in chicken thighs with boneless if preferred, but adjust baking time accordingly.
- Use an oven-safe skillet such as cast iron for best results.
- Make sure the chicken reaches an internal temperature of 165°F to ensure safety.
- Feel free to swap peas with other vegetables like diced carrots or bell peppers.
- To make it gluten-free, confirm the chicken broth is gluten-free.
