One-Pot Creamy Chicken and Rice Bake
This one-pot rice bake is a take on a classic condensed soup casserole. This version features crispy skinned chicken thighs, fresh sautéed veggies, and rice in a creamy sauce. It is all baked together to meld and marry the ingredients. Lemon, herbs, and parmesan cheese add a finishing touch of brightness and flavor.
Ingredients
- 2 bone-in skin-on chicken thighs
- Salt and Pepper
- 1 tbsp extra virgin olive oil
- 1 large shallot chopped
- 1 rib celery chopped
- 1/2 red bell pepper chopped
- 1 small head (about 8 oz) broccoli cut into bite-sized florets
- 1 large carrot peeled and chopped
- 1 tbsp rosemary chopped
- 1 tsp thyme
- 1 tbsp all-purpose flour
- 1/2 cup long grain white rice
- 1 cup chicken broth
- 1/2 cup whole milk
- 1 lemon
- 1/2 cup parsley chopped
- 1/4 cup grated Parmesan cheese
Instructions
- Preheat oven to 375°. Pat chicken thighs dry with a paper towel and season on all sides with salt and pepper.
- Heat 1 tbsp olive oil in a large skillet over medium heat. Add chicken to skillet skin-side-down. Cook, undisturbed, for 6-7 minutes until skin is golden brown. Remove to a plate.
- Without wiping out the pan add the shallot, celery, bell pepper, broccoli, carrot, rosemary, thyme, 1/2 tsp salt and 1/4 tsp pepper. Cook, stirring occasionally, for 8-10 minutes until vegetables are starting to brown and soften. Add flour and cook for 1 minute while stirring. Mix in rice, chicken stock, milk, and zest from lemon. Bring to a low boil then remove from heat.
- Add chicken skin-side-up on top of rice mixture. Transfer to oven for 20-25 minutes. Remove from oven when liquid has mostly absorbed, rice is tender, and chicken is 160-165°. Remove chicken and stir parsley and Parmesan cheese into rice. Season to taste with lemon juice, salt, and pepper. Serve rice topped with chicken.