One-Pan Healthy Chicken and Rice Casserole
Healthy chicken and rice casserole made with wholesome ingredients and comforting flavor. An easy, nourishing dinner perfect for busy weeknights.
Ingredients
- Chicken: 1.5 pounds boneless, skinless chicken breasts or thighs (thighs stay juicier)
- Rice: 1 cup uncooked brown rice (long-grain) or 1 cup basmati/jasmine if you prefer white rice
- Vegetables: 1 medium onion, 2 carrots, 2 celery stalks, 1 cup broccoli florets, 1 cup peas (frozen is fine)
- Aromatics: 3 garlic cloves, 1 teaspoon dried thyme, 1 teaspoon dried oregano
- Broth: 2.5 to 3 cups low-sodium chicken broth (amount varies by rice type)
- Healthy fats: 1 to 2 tablespoons olive oil
- Seasoning: Salt, black pepper, 1 teaspoon paprika (optional), pinch of red pepper flakes (optional)
- Fresh finish (optional): 1 lemon, fresh parsley
- Optional add-ins: 1/2 cup shredded Parmesan or a sprinkle of feta for serving
Instructions
- Preheat and prep: Heat the oven to 375°F (190°C). Dice the onion, carrots, and celery. Mince the garlic. Cut broccoli into small florets.
- Season the chicken: Pat the chicken dry. Season both sides with 1 teaspoon salt, 1/2 teaspoon pepper, and paprika if using. Set aside.
- Sauté the base: In a large oven-safe skillet or Dutch oven, warm olive oil over medium heat. Add onion, carrots, and celery. Cook 5–6 minutes until softened. Stir in garlic, thyme, and oregano for 30 seconds.
- Toast the rice: Stir in the rice and cook 1–2 minutes to lightly toast. This helps keep the grains separate and adds flavor.
- Add broth: Pour in the chicken broth. Scrape up any browned bits. Bring to a gentle simmer. Taste and adjust salt if needed.
- Nestle the chicken: Place the chicken on top of the rice mixture. Cover tightly with a lid or foil.
- Oven time: Bake for 30 minutes if using white rice, 45–50 minutes for brown rice. Keep it covered so the rice steams and cooks evenly.
- Add green veggies: Remove the pan. Scatter broccoli and peas over the top. Cover again and bake 5–10 minutes, until broccoli is bright and tender and the rice is cooked through. Internal chicken temp should reach 165°F (74°C).
- Rest and finish: Let it rest 5 minutes. Squeeze fresh lemon over the top and sprinkle with parsley. Add a light dusting of Parmesan if you like.
- Serve: Spoon into bowls, making sure each serving gets chicken, rice, and veggies. Add more pepper or a pinch of red pepper flakes for heat.
