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One-Pot Chicken and Rice Casserole - Cozy, Comforting, and Easy

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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1.5 pounds boneless, skinless chicken thighs (or breasts; thighs stay juicier)
  • 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)

Method
 

  1. Season the chicken: Pat the chicken dry. Sprinkle with salt, pepper, and paprika. This builds flavor and helps a light sear.
  2. 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.
  3. 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.
  4. Add spices and rice: Sprinkle in thyme and parsley. Stir in the rice and cook 1 minute to lightly toast the grains.
  5. 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.
  6. Nestle the chicken: Return the chicken (and any juices) to the pot on top of the rice mixture.
  7. 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.
  8. 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.
  9. 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.