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Best Creamy One-Pan Chicken and Rice Casserole

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This creamy one-pan chicken and rice casserole features juicy chicken thighs, perfectly tender rice, and a velvety sauce made without heavy cream. It’s a foolproof, comforting meal that comes together in one pan with minimal cleanup.

Ingredients

Scale
  • 4–6 bone-in, skin-on chicken thighs
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 1 ½ cups uncooked long-grain white rice (jasmine or basmati)
  • 3 cups low-sodium chicken broth
  • ½ cup whole milk
  • 1 teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • 1 teaspoon paprika
  • Salt and black pepper to taste
  • Fresh parsley for garnish

Instructions

  1. Preheat your oven to 375°F (190°C). Position the rack in the middle.
  2. Pat the chicken thighs dry with paper towels. Season both sides generously with salt, black pepper, and paprika.
  3. Heat olive oil in a large oven-safe skillet over medium-high heat. Place the chicken thighs skin-side down and cook undisturbed for 5-6 minutes until deep golden brown. Flip and cook for another 3 minutes. Transfer to a plate and set aside.
  4. Reduce heat to medium. Add butter to the same pan. Once melted, add diced onion and cook for 4-5 minutes until soft and translucent, scraping up browned bits.
  5. Add minced garlic and cook for 30 seconds until fragrant.
  6. Add uncooked rice to the pan. Stir and cook for 2-3 minutes until the rice starts to look translucent and smells nutty.
  7. Pour in chicken broth and milk. Add dried thyme and rosemary. Stir to combine.
  8. Nestle the seared chicken thighs back into the pan, skin-side up, on top of the rice mixture.
  9. Bring the liquid to a gentle simmer on the stovetop (about 2-3 minutes). Cover the skillet with a lid or tightly with aluminum foil.
  10. Transfer the skillet to the preheated oven. Bake for 35-40 minutes. Check at 30 minutes; if rice is tender and most liquid absorbed, it’s done. If still soupy, bake uncovered for 5-10 more minutes.
  11. Remove from oven and let rest for 5 minutes before removing the lid.
  12. Garnish with fresh parsley and serve directly from the pan.

Notes

For extra crispy skin, broil for 2-3 minutes after baking. Do not skip toasting the rice. Use whole milk for best creaminess; low-fat milk may result in a watery sauce. Let the casserole rest before serving to allow the sauce to thicken.

Nutrition

Keywords: creamy chicken and rice casserole, one-pan chicken dinner, easy weeknight meal, comfort food, chicken thighs, baked rice casserole

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