One-Pot Chicken and Rice Casserole – Cozy, Comforting, and Easy
This is the kind of dinner you make when you want something warm, simple, and satisfying without a sink full of dishes. Tender chicken, fluffy rice, and savory vegetables all cook together in one pot, soaking up rich, comforting flavor. It’s reliable, fuss-free, and tastes like home.
Whether you’re cooking for a weeknight meal or feeding a few friends, this casserole delivers every time.
One-Pot Chicken and Rice Casserole - Cozy, Comforting, and Easy
Ingredients
Method
- Season the chicken: Pat the chicken dry.Sprinkle with salt, pepper, and paprika. This builds flavor and helps a light sear.
- Sear the chicken: Heat the olive oil in a large, heavy pot or Dutch oven over medium-high heat. Add the chicken in a single layer and cook 3–4 minutes per side until lightly browned.Remove to a plate. It doesn’t need to be cooked through yet.
- Sauté the aromatics: Reduce heat to medium. Add onion, carrot, and celery with a pinch of salt.Cook 4–5 minutes until softened. Stir in garlic and cook 30 seconds, just until fragrant.
- Add spices and rice: Sprinkle in thyme and parsley. Stir in the rice and cook 1 minute to lightly toast the grains.
- Deglaze and add liquid: Pour in the chicken broth, scraping the bottom of the pot to release any browned bits.Add the bay leaf. Taste the broth and adjust salt if needed; it should taste well-seasoned.
- Nestle the chicken: Return the chicken (and any juices) to the pot on top of the rice mixture.
- Simmer and cook: Bring to a gentle simmer. Cover with a tight-fitting lid, reduce heat to low, and cook for 18–22 minutes, until the rice is tender and most liquid is absorbed.
- Add peas and rest: Remove from heat.Sprinkle in the frozen peas and gently fold them in. Cover and let the pot rest for 5–7 minutes to finish steaming.
- Finish and serve: Remove the bay leaf. Squeeze in a little lemon juice and sprinkle Parmesan, if using.Fluff the rice, taste, and adjust seasoning. Serve warm.
What Makes This Recipe So Good
- One pot, minimal cleanup: Everything cooks together from start to finish, which means less mess and less stress.
- Balanced and filling: You get protein, carbs, and veggies in one hearty dish. It’s complete and satisfying.
- Flexible ingredients: Use chicken thighs or breasts, frozen or fresh veggies, and your favorite broth. It’s easy to adapt to what you have.
- Family-friendly flavor: Mild, savory, and cozy, with enough room to add spices if you like a kick.
- Great for leftovers: The flavors get even better the next day, and it reheats well.
What You’ll Need
- 1.5 pounds boneless, skinless chicken thighs (or breasts; thighs stay juicier)
- 1.5 cups long-grain white rice (such as basmati or jasmine; avoid instant rice)
- 3 cups low-sodium chicken broth
- 1 medium yellow onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 cup frozen peas (no need to thaw)
- 2 tablespoons olive oil (or butter)
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1/2 teaspoon paprika (optional, for color and warmth)
- 1 bay leaf (optional, but adds depth)
- Salt and black pepper, to taste
- 1/4 cup grated Parmesan (optional, for a savory finish)
- Fresh lemon juice (a squeeze at the end brightens the dish)
Step-by-Step Instructions
- Season the chicken: Pat the chicken dry.Sprinkle with salt, pepper, and paprika. This builds flavor and helps a light sear.
- Sear the chicken: Heat the olive oil in a large, heavy pot or Dutch oven over medium-high heat. Add the chicken in a single layer and cook 3–4 minutes per side until lightly browned.Remove to a plate. It doesn’t need to be cooked through yet.
- Sauté the aromatics: Reduce heat to medium. Add onion, carrot, and celery with a pinch of salt.Cook 4–5 minutes until softened. Stir in garlic and cook 30 seconds, just until fragrant.
- Add spices and rice: Sprinkle in thyme and parsley. Stir in the rice and cook 1 minute to lightly toast the grains.
- Deglaze and add liquid: Pour in the chicken broth, scraping the bottom of the pot to release any browned bits.Add the bay leaf. Taste the broth and adjust salt if needed; it should taste well-seasoned.
- Nestle the chicken: Return the chicken (and any juices) to the pot on top of the rice mixture.
- Simmer and cook: Bring to a gentle simmer. Cover with a tight-fitting lid, reduce heat to low, and cook for 18–22 minutes, until the rice is tender and most liquid is absorbed.
- Add peas and rest: Remove from heat.Sprinkle in the frozen peas and gently fold them in. Cover and let the pot rest for 5–7 minutes to finish steaming.
- Finish and serve: Remove the bay leaf. Squeeze in a little lemon juice and sprinkle Parmesan, if using.Fluff the rice, taste, and adjust seasoning. Serve warm.
Storage Instructions
- Refrigerate: Cool completely, then store in an airtight container for up to 4 days.
- Freeze: Portion into freezer-safe containers and freeze up to 3 months. For best texture, thaw overnight in the fridge.
- Reheat: Warm gently on the stovetop or in the microwave with a splash of broth or water to loosen.Cover to prevent drying out.
Health Benefits
- Lean protein: Chicken provides essential amino acids that support muscle maintenance and overall recovery.
- Steady energy from rice: Long-grain white rice is easy to digest and provides quick, reliable fuel. If you prefer more fiber, you can use brown rice with adjustments.
- Vegetable variety: Onions, carrots, celery, and peas add vitamins A, C, K, and folate, plus antioxidants that support immune health.
- Lower sodium control: Using low-sodium broth lets you manage salt levels without sacrificing flavor.
- Balanced meal: Protein, complex carbs, and veggies come together in one dish, keeping you full and satisfied.
Pitfalls to Watch Out For
- Using the wrong rice: Instant or parboiled rice can turn mushy. Stick with long-grain white rice or adjust times for other types.
- Lifting the lid too often: Trapped steam cooks the rice.Opening the lid repeatedly leads to undercooked grains.
- Not seasoning the broth: If the cooking liquid tastes flat, the whole dish will too. Season early and adjust at the end.
- Too high a simmer: Boiling can scorch the bottom and overcook the chicken. Keep the heat low and steady.
- Overcrowding the sear: Sear the chicken in batches if needed.Crowding prevents browning and reduces flavor.
Variations You Can Try
- Mushroom and Herb: Add 8 ounces sliced mushrooms with the onions and use a little butter. Finish with chopped fresh parsley.
- Lemon-Garlic: Double the garlic, add lemon zest with the rice, and finish with extra lemon juice and a handful of chopped dill.
- Spiced Tomato: Stir in 1 cup crushed tomatoes and 1 teaspoon smoked paprika with the broth. Add a pinch of chili flakes for heat.
- Cheesy Broccoli: Fold in 1.5 cups small broccoli florets during the last 10 minutes of cooking.Stir in 1/2 cup shredded cheddar at the end.
- Brown Rice Swap: Use 1.5 cups brown rice and 3.5–4 cups broth. Increase covered cook time to 40–45 minutes and keep heat low.
- Dairy-Free: Skip Parmesan and finish with olive oil and lemon for brightness.
- Rotisserie Shortcut: Use shredded rotisserie chicken. Skip searing; stir the chicken in during the last 10 minutes to warm through.
FAQ
Can I make this in the oven?
Yes.
After sautéing and deglazing on the stovetop, cover the pot and bake at 350°F (175°C) for 25–30 minutes, until the rice is tender. Add peas, rest, and finish as directed.
Can I use boneless, skinless chicken breasts?
Absolutely. Breasts cook quickly and can dry out more easily, so keep the heat low and avoid overcooking.
Thighs are more forgiving, but both work well.
What if I only have short-grain rice?
You can use it, but expect a creamier, stickier texture. Reduce the broth slightly (by about 1/4–1/2 cup) and check doneness a bit earlier.
How do I know the rice is done?
The grains should be tender with no chalky center, and most liquid should be absorbed. If the rice is still firm but the pot looks dry, add a splash of hot broth, cover, and cook a few more minutes.
Can I add more vegetables?
Yes.
Bell peppers, chopped spinach, corn, or diced zucchini are great. Add sturdier veggies with the aromatics and delicate ones near the end.
Why is my rice mushy?
Too much liquid, high heat, or over-stirring can break the grains. Measure broth carefully, keep a gentle simmer, and avoid stirring once the rice starts cooking.
Is this gluten-free?
Yes, as long as your broth and any add-ins (like Parmesan) are certified gluten-free.
Always check labels to be safe.
In Conclusion
This One-Pot Chicken and Rice Casserole is everything a weeknight dinner should be: simple to make, full of flavor, and easy to clean up. It’s flexible, forgiving, and perfect for leftovers. Once you learn the rhythm—sear, sauté, simmer, rest—you’ll have a cozy, go-to meal you can adapt a dozen ways.
Keep it classic, or make it your own with the variations above. Either way, you’ll end up with a bowl of pure comfort.
