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One Pan Chicken and Mushroom Rice Casserole
One Pan Chicken and Mushroom Rice Casserole is a comforting dish that combines hearty flavors and minimal cleanup—perfect for a busy weeknight!
Ingredients
- 1.5 lbs boneless, skinless chicken thighs
- 1 cup long-grain rice
- 8 oz mushrooms, sliced
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup frozen peas
- 2 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp paprika
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
Preheat your oven to 375°F (190°C).
Heat olive oil in a large, oven-safe skillet over medium heat.
Season the chicken thighs with salt, pepper, thyme, and paprika, then brown them in the skillet for about 5 minutes on each side.
Remove the chicken from the skillet and set aside.
In the same skillet, add the chopped onion and sliced mushrooms, cooking until softened, about 4 minutes.
Add the minced garlic and cook for an additional minute until fragrant.
Stir in the rice and toast it for 2 minutes, then pour in the chicken broth.
Bring the mixture to a boil, then reduce the heat to low and return the browned chicken thighs to the skillet.
Cover the skillet and transfer it to the preheated oven.
Bake for 30 minutes, then stir in the frozen peas and return to the oven for an additional 10 minutes.
Once done, fluff the rice with a fork and let sit for 5 minutes before serving. Garnish with fresh parsley.
Kitchen Tools
- Large skillet or Dutch oven
- Wooden spoon or spatula
- Measuring cups and spoons
- Knife and cutting board
Chef's Tips
Troubleshooting
Recipe Variations
Healthy Alternatives
Serving Suggestions
Nutrition Facts
Dietary Info
Garnish Ideas
Storage
Leftover Ideas
Common Mistakes to Avoid
Frequently Asked Questions
Yes, you can prepare it the night before, refrigerate, and bake it the next day.
Yes, but you will need to adjust the cooking time as brown rice takes longer to cook.
Absolutely! Substitute chicken with firm tofu and use vegetable broth.
Add red pepper flakes or diced jalapeños while sautéing the vegetables.
You can add bell peppers, carrots, or spinach for more color and nutrition.