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Description
A simple and delicious one-pan chicken and rice casserole perfect for busy weeknights. Minimal prep and cleanup with maximum flavor.
Ingredients
- 4 boneless, skinless chicken thighs
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tsp paprika
- 1 tsp dried thyme
- Salt and pepper to taste
- 1 tbsp olive oil
Instructions
- Preheat oven to 375°F (190°C).
- Heat olive oil in a large oven-safe skillet over medium heat.
- Season chicken thighs with salt, pepper, paprika, and thyme.
- Sear chicken for 3-4 minutes per side until golden. Remove and set aside.
- In the same skillet, sauté onion and garlic until softened.
- Add rice and stir to coat with oil.
- Pour in chicken broth and bring to a simmer.
- Place chicken thighs on top of the rice.
- Cover and bake for 25-30 minutes until rice is tender and chicken is cooked through.
- Let rest for 5 minutes before serving.
Notes
- Use chicken breasts if preferred, but adjust cooking time.
- Add vegetables like peas or carrots for extra nutrition.
- Leftovers store well in the fridge for up to 3 days.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Baking
- Cuisine: American