One-Pot Chicken Rice Casserole
A comforting and easy one-pot chicken rice casserole that combines tender chicken, flavorful rice, and vegetables in a creamy sauce. Perfect for a hearty weeknight dinner with minimal cleanup.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6
Ingredients
1 tablespoon olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
1 medium carrot, peeled and diced
1 cup white long-grain rice, rinsed
1 teaspoon dried thyme
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
2 1/2 cups low-sodium chicken broth
1 cup frozen peas
2 medium chicken breasts, cut into 1-inch cubes
1/2 cup shredded sharp cheddar cheese
1/4 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
Instructions
Heat olive oil in a large oven-safe skillet or Dutch oven over medium heat.
Add diced onion and carrot to the skillet and sauté for 5 minutes until softened.
Add minced garlic and cook for 1 minute until fragrant.
Stir in the rinsed rice, dried thyme, paprika, salt, and black pepper. Cook for 2 minutes, stirring frequently to toast the rice lightly.
Pour in the chicken broth and bring the mixture to a boil.
Add the cubed chicken breasts evenly over the rice mixture.
Reduce heat to low, cover the skillet with a lid, and simmer gently for 25 minutes, or until the rice is tender and the chicken is cooked through.
Remove the lid and stir in the frozen peas. Sprinkle the shredded cheddar and grated Parmesan cheeses evenly over the top.
Cover again and cook for an additional 5 minutes until the cheese is melted and peas are heated through.
Remove from heat and let the casserole rest covered for 5 minutes.
Garnish with chopped fresh parsley before serving.