Description
This One Pan Chicken & Rice Casserole is a comforting, easy-to-make meal featuring tender bone-in chicken thighs seared to golden perfection and baked atop a flavorful bed of rice, mushrooms, peas, and aromatic onions. The dish is perfectly seasoned with paprika and garnished with fresh parsley, delivering a hearty, satisfying family dinner all prepared in a single oven-safe skillet.
Ingredients
Scale
Chicken
- 4 bone-in chicken thighs, skin-on
- Salt and pepper to taste
- 1 teaspoon paprika
- 2 tablespoons olive oil
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
- 1 tablespoon butter
- 1 tablespoon chopped fresh parsley (optional)
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C) to ensure it reaches the perfect temperature for baking the casserole evenly.
- Season the chicken: Season the chicken thighs thoroughly on all sides with salt, pepper, and paprika to infuse flavor that complements the rice and vegetables.
- Sear 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 skin is golden and crispy. Flip and sear the other side for 3-4 minutes. Remove the chicken and set aside to rest.
- Sauté vegetables: In the same skillet, melt the butter. Add the chopped onions and sliced mushrooms, cooking for about 5 minutes until onions become translucent and mushrooms soften, releasing their flavor.
- Add garlic: Stir in minced garlic and cook for an additional minute until fragrant, enhancing the dish’s aroma and depth of flavor.
- Toast the rice: Add the long-grain white rice to the skillet, stirring to combine with the onion and mushroom mixture. Let the rice toast for about 2 minutes to develop a nutty flavor.
- Add broth and peas: Pour in the chicken broth and add frozen peas. Stir everything to combine and bring the mixture to a gentle simmer, which will help infuse the rice with seasoning.
- Arrange the chicken: Nestle the seared chicken thighs back into the skillet on top of the rice mixture with the skin side facing up, ensuring even cooking and crispy skin.
- Bake the casserole: Transfer the skillet to the preheated oven and bake uncovered for 30-35 minutes or until the rice is fully cooked and the chicken reaches an internal temperature of 165°F (75°C).
- Rest and garnish: Remove the skillet from the oven and let the casserole cool for a few minutes. Sprinkle with fresh parsley if desired before serving for added freshness and color.
Notes
- Ensure your skillet is oven-safe to avoid damage when transferring between stovetop and oven.
- Using bone-in, skin-on chicken thighs adds flavor and moisture, but boneless can be used if preferred—adjust cooking time accordingly.
- Feel free to substitute frozen peas with other vegetables like bell peppers or carrots for variety.
- To add extra creaminess, stir in a little cream or cheese after baking.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
