One Pan Chicken & Rice Casserole – a creamy, homemade comfort dish with juicy chicken, herbed rice, and Parmesan cheese.

Scale

2 tbsp olive oil

2 lbs bone-in, skin-on chicken thighs

½ tsp paprika

½ tsp garlic powder

1 yellow onion, diced

1 cup sliced carrots

1 cup sliced celery

5 cloves garlic, minced

2 tsp fresh thyme

½ tsp dried rosemary

1.5 cups basmati & wild rice blend

3 cups chicken broth

8 oz heavy cream

½ cup shredded Parmesan cheese

Kosher salt and pepper to taste

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1. Preheat oven to 350°F. Heat olive oil in a large oven-safe sauté pan.

2. Season chicken with paprika, garlic powder, salt, and pepper.

3. Sear chicken skin-side down for 3 minutes, flip, and sear 2 more minutes. Remove and set aside.

4. Add onion, carrot, and celery to the pan. Sauté for 8 minutes.

5. Stir in garlic, thyme, and rosemary; cook for 1 minute.

6. Add broth, heavy cream, Parmesan, and rice. Stir to combine.

7. Nestle chicken back into the pan, cover, and bake 40–50 minutes.

8. Broil for 1–2 minutes for crispy skin. Garnish and serve.

Use thighs for best flavor. Substitute dried thyme if needed. Add mushrooms or peas for variety. Store leftovers in the fridge up to 4 days.