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Easy One-Pan Cheesy Chicken and Rice Casserole

one-pan cheesy chicken and rice casserole - featured image
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A creamy, cheesy, and deeply comforting one-pan meal that comes together in about 40 minutes. Perfect for busy weeknights, this recipe features tender chicken, fluffy rice, and a golden, bubbly cheese crust—all cooked in a single skillet with minimal effort.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken thighs (or breasts)
  • 1 cup long-grain white rice (uncooked)
  • 2 cups low-sodium chicken broth
  • 1 cup whole milk (or half-and-half)
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 teaspoon paprika (smoked or sweet)
  • 1/2 teaspoon dried thyme
  • Salt and black pepper to taste
  • 2 cups shredded sharp cheddar cheese
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup chopped fresh parsley (optional, for garnish)
  • 1 cup frozen peas and carrots (optional)
  • 1/2 cup sour cream (optional)
  • 1 teaspoon onion powder (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Pat the chicken thighs dry with paper towels and season both sides generously with salt, pepper, and a pinch of paprika.
  2. Place a large oven-safe skillet over medium-high heat and add the olive oil. Once shimmering, sear the chicken thighs for 3-4 minutes per side until golden brown. Transfer to a plate and set aside.
  3. Reduce heat to medium. In the same skillet, sauté the diced onion for 3-4 minutes until softened. Add the minced garlic and cook for 30 seconds until fragrant.
  4. Add the uncooked rice to the skillet and stir for 1 minute to toast slightly. Pour in the chicken broth and milk, then add paprika, dried thyme, and a pinch of salt and pepper. Stir and bring to a gentle simmer.
  5. Nestle the seared chicken thighs back into the skillet, pushing them into the rice mixture. Sprinkle the shredded cheddar and Parmesan cheese evenly over the top.
  6. Cover the skillet tightly with a lid or aluminum foil. Bake for 25 minutes. If the rice is still firm, cover and bake for another 5-10 minutes. Then, switch the oven to broil and cook for 2-3 minutes until the cheese is golden and bubbly.
  7. Remove from the oven and let rest for 5 minutes. Garnish with fresh parsley if desired. Serve hot.

Notes

For best results, shred your own cheese from a block to avoid anti-caking agents. If using frozen peas and carrots, stir them in after removing the foil, just before broiling. Let the casserole rest for 5 minutes after baking to allow the rice to absorb excess moisture.

Nutrition

Keywords: one-pan, cheesy chicken and rice casserole, easy weeknight dinner, comfort food, chicken casserole, rice casserole

Find it online: https://sofiaspice.com/easy-one-pan-cheesy-chicken-and-rice-casserole/