One-Pan Chicken and Rice Casserole
Comforting chicken and rice, all in one pan, with almost no cleanup.
When you’re tired and want dinner to feel like a real meal without turning into a project, this one-pan chicken and rice casserole is a good answer. It keeps the familiar comfort of classic chicken and rice casserole, but streamlines the process so everything cooks together in a single skillet or baking dish. The rice gets savory and tender, the chicken stays juicy, and the whole pan finishes with a cozy, homey feel. It’s not fancy, but it’s dependable, filling, and exactly the kind of dinner that helps on a busy weeknight when you want something warm, simple, and low-friction.
Ingredients
- 1.5 lb boneless, skinless chicken thighs — cut into 1-inch pieces
- 1 tbsp olive oil
- 1 unit yellow onion — diced
- 3 unit garlic cloves — minced
- 1.5 cup long-grain white rice — uncooked
- 2.5 cup low-sodium chicken broth
- 1 cup milk
- 1 cup frozen peas
- 1 cup shredded cheddar cheese
- 1 tsp salt
- 0.5 tsp black pepper
- 1 tsp paprika
- 0.5 tsp dried thyme
Method
- 1 Heat the oven to 375°F. In a large oven-safe skillet, warm the olive oil over medium-high heat. Add the chicken, salt, pepper, paprika, and thyme, and cook for 3 to 4 minutes, just until the outside starts to brown.
- 2 Add the onion and cook for 2 to 3 minutes. Stir in the garlic and rice, then pour in the broth and milk, scraping up any browned bits from the pan.
- 3 Bring the mixture to a simmer, then cover tightly and transfer to the oven. Bake for 25 minutes.
- 4 Remove the pan, stir in the peas, and sprinkle the cheddar over the top. Cover again for 5 minutes, or until the rice is tender and the chicken is cooked through. Let rest 5 minutes before serving.
Variations
- Vegetarian swap — Swap the chicken for 2 cups of diced mushrooms and 1 can of drained white beans; use vegetable broth instead of chicken broth.
- Faster swap — Use leftover cooked chicken and stir it in with the peas at the end so you only need to bake the rice.
- Simple substitutions — Swap cheddar for Monterey Jack, peas for frozen mixed vegetables, or white rice for parboiled rice if you want a slightly different texture.
Notes
If the pan looks a little dry before baking, add a splash more broth. For food safety, the chicken should reach 165°F in the center. Leftovers reheat well with a tablespoon or two of broth or milk.
Equipment that helps
- Large oven-safe skillet with lid — It lets you brown, simmer, and bake in one pan, which keeps cleanup low.
- Wooden spoon — It helps scrape up the browned bits that make the casserole taste richer.
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