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Savory Chicken Thighs and Rice Casserole

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A simple, comforting one-pan meal with tender chicken thighs baking on seasoned rice and vegetables.

Ingredients

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  • Bone-in or boneless chicken thighs
  • 1 cup long- or medium-grain white rice
  • 2 cups chicken stock or broth
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 1 cup carrots, chopped
  • 1 cup peas or mushrooms (optional)
  • 2 tablespoons olive oil or butter
  • Salt and pepper to taste
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • Optional: splash of lemon juice or parsley

Instructions

  1. Preheat oven to 375°F (190°C).
  2. Pat the chicken thighs dry and season with salt and pepper.
  3. Heat olive oil or butter in an ovenproof skillet over medium-high heat. Brown the thighs skin-side down for 4-5 minutes until golden. Flip and brown briefly. Remove and set aside.
  4. Reduce heat to medium. Add chopped onion and carrots to the pan and cook for 3-4 minutes until soft. Add garlic and cook for 30 seconds.
  5. Stir in the rice and toast for 1 minute.
  6. Add chicken stock, thyme, bay leaf, and a pinch more salt. Bring to a simmer.
  7. Nestle the thighs into the rice, skin-side up. Cover the skillet with a lid or foil.
  8. Bake for 30-35 minutes, or until rice is tender and chicken reaches 165°F (74°C).
  9. Remove from the oven and let rest for 5 minutes. Fluff rice and serve.

Notes

For a creamy finish, stir in yogurt or cream after baking. Store leftovers in airtight containers for up to 3-4 days in the fridge or freeze for up to 2 months.

Nutrition

Find it online: https://diyprzepisy.com/savory-chicken-thighs-rice-casserole/

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