You know those nights when you’re juggling homework, laundry, and a hungry family all at once? That’s when my One Pan Chicken and Rice Casserole becomes my kitchen superhero. I discovered this lifesaver years ago when my oldest was a toddler and I desperately needed something hearty, delicious, and – let’s be honest – easy to clean up. The magic happens when golden chicken thighs nestle into creamy rice, soaking up all those incredible flavors from garlic, thyme, and Parmesan. One pan means more time with my family and less time scrubbing pots – now that’s what I call a win!
Table of Contents
Table of Contents
Why You’ll Love This One Pan Chicken and Rice Casserole
Let me count the ways this recipe will steal your heart (and save your sanity):
- One pan wonder: From stovetop to oven to table – no pile of dirty dishes waiting for you after dinner
- Flavor bomb: That crispy-skinned chicken thighs? The garlicky, herbed rice? Pure comfort food magic
- Kid-approved: My picky eaters gobble this up every time – even the hidden veggies!
- Prep is a breeze: Just chop, sear, and bake – perfect for busy weeknights
- Leftovers rock: Tastes even better the next day (if it lasts that long!)
Trust me, this casserole will become your new go-to – it’s been on repeat in my kitchen for years!
Ingredients for One Pan Chicken and Rice Casserole
Here’s everything you’ll need to make this cozy, flavorful dish – I promise it’s all simple stuff you might already have:
- The chicken: 2 lbs bone-in, skin-on chicken thighs (trust me, the skin makes all the difference!)
- The aromatics: 1 yellow onion (diced), 5 cloves garlic (minced), 1 cup each sliced carrots and celery
- The herbs & spices: 2 tsp fresh thyme, 1/2 tsp each dried rosemary, paprika, and garlic powder
- The creamy base: 1.5 cups basmati & wild rice blend, 3 cups chicken broth, 8 oz heavy cream
- The finishing touch: 1/2 cup shredded Parmesan (the good stuff!), plus olive oil, kosher salt, and fresh cracked pepper
See? Nothing fancy – just honest ingredients that work magic together in one pan!
How to Make One Pan Chicken and Rice Casserole
Okay, let’s get cooking! This recipe comes together like magic – just follow these simple steps and you’ll have the most comforting, flavorful dinner in no time. I’ve made this so many times I could probably do it in my sleep (and some nights, it feels like I do!).
Step 1: Sear the Chicken
First things first – that crispy chicken skin! Mix together paprika, garlic powder, salt, and pepper (I use about 1/2 tsp each of the spices). Pat your chicken thighs dry – this helps them get that gorgeous golden crust. Heat olive oil in your pan until it shimmers, then lay those thighs in skin-side down. Don’t peek for 3 minutes – let them get nice and crispy! Flip and sear the other side for 2 minutes. Remove them to a plate – they’ll finish cooking later.
Step 2: Sauté the Vegetables
Now for the flavor base! In that same pan (with all those delicious chicken drippings!), toss in your onion, carrots, and celery. Sprinkle with salt and pepper – this helps them soften faster. Cook for about 8 minutes until they start getting tender. Then add the garlic, thyme, and rosemary – oh, the smell is incredible! Just 1 more minute of cooking releases all those amazing aromas.
Step 3: Combine and Bake
Time to bring it all together! Stir in the broth, heavy cream, Parmesan, and rice – the liquid should just cover everything. Nestle those chicken thighs back in, skin side up. Cover tightly (foil works if your pan doesn’t have a lid) and pop it in a 350°F oven for 40-50 minutes. The rice absorbs all that flavorful liquid while the chicken finishes cooking. Last step? Broil for 1-2 minutes to make that skin extra crispy!
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One Pan Chicken and Rice Casserole Recipe for Busy Families
A hearty one-pan chicken and rice casserole that’s easy to prepare and packed with flavor.
- Total Time: 1 hour 10 minutes
- Yield: 4 servings 1x
Ingredients
- 2 tablespoons olive oil
- 2 lbs. bone-in, skin-on chicken thighs
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1 yellow onion, diced
- 1 cup sliced carrots
- 1 cup sliced celery
- 5 cloves garlic, minced
- 2 teaspoons fresh thyme
- 1/2 teaspoon dried rosemary
- 1.5 cups basmati & wild rice blend
- 3 cups chicken broth
- 8 oz. heavy cream
- 1/2 cup shredded Parmesan
- Kosher salt
- Fresh cracked pepper
Instructions
- Preheat oven to 350°F.
- Heat olive oil in a large oven-safe sauté pan over medium-high heat.
- Combine paprika, garlic powder, salt, and pepper. Season chicken thighs.
- Sear chicken skin-side down for 3 minutes, then flip and sear the other side for 2 minutes.
- Remove chicken and set aside.
- Add onion, carrot, celery, salt, and pepper to the pan. Cook for 8 minutes.
- Reduce heat to medium. Add garlic, thyme, and rosemary. Cook for 1 minute.
- Stir in broth, heavy cream, Parmesan, and rice.
- Nestle chicken into the rice mixture.
- Cover and bake for 40-50 minutes until rice and chicken are cooked.
- Broil for 1-2 minutes to crisp the chicken skin.
- Garnish with fresh parsley and serve.
Notes
- Use an oven-safe pan for easy transfer from stovetop to oven.
- Searing the chicken first adds extra flavor.
- Adjust seasoning to taste before baking.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 4g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 12g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 160mg
Tips for the Best One Pan Chicken and Rice Casserole
After making this casserole more times than I can count, here are my can’t-live-without tips:
- Pan matters: Use a good oven-safe sauté pan – I learned the hard way when my “oven-safe” handle wasn’t!
- Taste before baking: Adjust salt in the rice mixture – the broth and Parmesan add saltiness
- Crisp is key: Don’t skip that quick broil at the end – it transforms good chicken skin into amazing
- Rest time: Let it sit 5 minutes after baking – the rice absorbs any extra liquid perfectly
These little tricks make all the difference between good and “wow, can I have seconds?”
Variations for One Pan Chicken and Rice Casserole
One of my favorite things about this recipe is how easily you can mix it up! Try swapping brown rice (just add extra liquid) or tossing in frozen peas during the last 5 minutes of baking. Turkey thighs work beautifully too – just adjust cooking time. Feeling adventurous? A splash of white wine in the broth adds lovely depth. The possibilities are endless!
Serving Suggestions for One Pan Chicken and Rice Casserole
This hearty casserole really shines all on its own, but if you want to round out the meal, keep it simple! My family loves it with a crisp green salad or some roasted broccoli – just toss the veggies in olive oil and salt while the casserole bakes. A crusty loaf of bread never hurts either, especially for soaking up that delicious creamy rice!
Storage and Reheating
Leftovers? Lucky you! Store this casserole in an airtight container in the fridge for up to 3 days. When reheating, add a splash of broth to keep the rice moist – microwave in 30-second bursts or warm gently in a covered pan on the stove. Trust me, it tastes even better the next day as all those flavors mingle together!
Nutritional Information
Here’s the scoop per serving (but remember, nutrition varies based on ingredients and brands you use!): 650 calories, 40g protein, 45g carbs, 35g fat. That crispy chicken skin? Worth every bite!
FAQs About One Pan Chicken and Rice Casserole
Can I use boneless chicken thighs instead?
Absolutely! Boneless thighs work great – just reduce the baking time by about 10 minutes since they cook faster. You’ll miss that crispy skin magic though!
Why is my rice coming out dry?
Two likely culprits: not enough liquid (measure carefully!) or your oven runs hot. Try covering tightly with foil and checking at 35 minutes. If it looks dry, add 1/4 cup hot broth.
Can I make this ahead?
You bet! Prep everything up to the baking step, cover, and refrigerate for up to 24 hours. Add 5-10 minutes to the baking time since it’s going in cold.
What rice blends work best?
I love basmati & wild rice for texture, but regular long-grain white rice works too. Avoid instant rice – it turns mushy. Brown rice needs extra liquid and time.
Can I freeze leftovers?
The rice gets a bit soft, but it’s doable! Freeze in portions for up to 3 months. Thaw overnight in the fridge and reheat with extra broth to revive the texture.
Final Thoughts
There you have it – my family’s favorite one-pan wonder that never fails to satisfy. Give it a try and let me know how it turns out for you – I love hearing your kitchen success stories! Follow along on Facebook for more quick family meals!
