Description
Skip the complicated dinner prep and cleanup! This One Pot Chicken and Rice Casserole delivers all the cozy comfort food vibes with just one dish to wash afterward.
Ingredients
Scale
- 2 lbs bone-in, skin-on chicken thighs (about 6–8 pieces)
- 1½ cups long-grain white rice, rinsed and drained
- 3 cups chicken broth, preferably low-sodium
- 1 medium onion, diced (about 1 cup)
- 2 medium carrots, diced (about ¾ cup)
- 2 celery stalks, diced (about ½ cup)
- 3 garlic cloves, minced
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- ½ teaspoon paprika
- 2 bay leaves
- Salt and freshly ground black pepper, to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
- 1 lemon, cut into wedges (optional, for serving)
Instructions
- Pat chicken thighs dry with paper towels and season with salt and pepper. Mix dried thyme, oregano, and paprika in a small bowl.
- Heat olive oil in a large Dutch oven over medium-high heat. Place chicken skin-side down and cook undisturbed for 5-7 minutes until golden and crispy. Flip and cook 3 more minutes, then transfer to a plate.
- Reduce heat to medium and add butter to the pot. Add onions, carrots, and celery, cooking for 4-5 minutes until softened. Add garlic and cook 30 seconds until fragrant.
- Add rinsed rice and half the seasoning mixture to the pot, stirring for 1 minute to lightly toast the rice.
- Pour in chicken broth and add bay leaves. Scrape up any browned bits from the bottom of the pot. Bring to a boil, then reduce to a simmer.
- Return chicken to the pot, skin-side up. Cover and cook on low heat for 20-25 minutes until rice has absorbed most liquid and chicken reaches 165°F.
- Remove from heat and let stand covered for 5-10 minutes. Remove bay leaves, fluff rice with a fork, and garnish with fresh parsley before serving.