A Creamy & Delicious Baked Chicken and Rice Casserole in The Skillet!

chicken broth

🥗Healthier: low-sodium chicken broth

💰Cheaper: water + bouillon cubes

Low-sodium broth reduces salt intake.

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: American cheese

Reduced-fat cheese lowers calories while maintaining flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable and has a neutral flavor.

white rice

🥗Healthier: brown rice

💰Cheaper: long-grain rice

Brown rice is healthier due to higher fiber content.

Preheat the oven to 375°F.

Heat olive oil in a large skillet over medium heat.

Sauté chopped onion, garlic, carrots, and celery until softened, about 5 minutes.

Add chicken thighs to the skillet and season with salt, black pepper, paprika, and thyme.

Cook chicken until browned on both sides, about 6-8 minutes.

Remove chicken and set aside; in the same skillet, add rice and toast for 1-2 minutes.

Pour in chicken broth and bring to a simmer.

Transfer rice mixture to a greased baking dish.

Place chicken thighs on top of the rice mixture.

Cover the dish tightly with foil and bake for 30 minutes.

Remove foil, sprinkle peas and cheese on top, and bake for an additional 15-20 minutes until cheese is melted and bubbly.

Let rest for 5 minutes before serving.

Cooking Techniques

Spice Level:

Allergens