This cozy One Pot Chicken and Rice Casserole is comfort food made easy. Tender, seasoned chicken breasts simmer with fluffy rice, sweet mixed vegetables, and savory aromatics, all in a single pot. With minimal prep and simple ingredients, you get a hearty, family-friendly dinner that tastes like it’s been simmering all day without the extra dishes.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup long-grain white rice, rinsed
- 2 cups chicken broth
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- Salt and black pepper, to taste
- 2 tablespoons olive oil
- 1/2 cup shredded cheddar cheese (optional)
Instructions
- Season the chicken breasts on both sides with salt, black pepper, dried thyme, and paprika.
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the seasoned chicken breasts and sear for 5–7 minutes per side, or until golden brown. Remove the chicken from the pot and set aside on a plate.
- In the same pot, add the chopped onion and minced garlic. Sauté for 2–3 minutes, or until the onion is soft and translucent, scraping up any browned bits from the bottom of the pot.
- Stir in the rinsed long-grain white rice and cook for 1–2 minutes, allowing the rice to toast lightly and absorb some of the flavors.
- Pour in the chicken broth and stir to combine. Bring the mixture to a gentle boil over medium-high heat.
- Once boiling, reduce the heat to low. Nestle the seared chicken breasts back into the pot on top of the rice.
- Scatter the frozen mixed vegetables evenly over the top. Do not stir. Cover the pot with a tight-fitting lid and let it simmer on low heat for 20–25 minutes, or until the rice is tender and the chicken is cooked through (internal temperature reaches 165°F / 74°C).
- If using cheddar cheese, sprinkle it over the top during the last 5 minutes of cooking. Cover again so the cheese melts into the casserole.
- Remove from the heat and let the pot stand, covered, for 5 minutes. Fluff the rice gently with a fork, slice or shred the chicken if desired, and serve warm straight from the pot.
Variation
- Cheesy bake finish: After simmering, transfer the mixture to a lightly greased baking dish, top generously with cheddar, and broil for 3–5 minutes until bubbly and golden.
- Creamy style: Stir in 1/4–1/2 cup heavy cream or a dollop of sour cream at the end of cooking for an extra-creamy, richer casserole.
- Herb and lemon twist: Replace thyme with Italian seasoning and finish with freshly squeezed lemon juice and chopped parsley for a brighter, fresher flavor.
Cooking Notes
- If the rice isn’t fully tender but the liquid is mostly absorbed, add 1/4 cup hot broth or water, cover, and cook for an additional 5 minutes on low.
- Use long-grain white rice for best results; short-grain or instant rice will change the texture and cooking time.
- If your chicken breasts are very thick, you can slice them in half horizontally or cut into large chunks so they cook more evenly with the rice.
Serving Suggestions
- Serve with a crisp green salad or steamed green beans for extra veggies and freshness.
- Add a side of warm crusty bread or dinner rolls to soak up the savory juices from the pot.
- Garnish with chopped fresh parsley, chives, or green onions and a squeeze of lemon for a bright finishing touch.
Tips
- Avoid stirring once the chicken and vegetables are added on top of the rice; this helps the rice cook evenly and prevents it from becoming mushy.
- Let the casserole rest covered for a few minutes before serving; this helps the rice finish steaming and makes it easier to fluff.
- For meal prep, portion leftovers into containers; they reheat well on the stovetop or in the microwave with a splash of broth or water to loosen.
Prep Time
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
Nutritional Information (Per Serving)
- Calories: ≈350 kcal
- Protein: ≈28 g
- Sodium: ≈600 mg
Frequently Asked Questions
- Can I use brown rice instead of white rice?
Yes, but you’ll need more liquid and time. Increase the broth to about 2 1/2–3 cups and simmer 35–45 minutes, checking for doneness. - Can I use chicken thighs instead of breasts?
Absolutely. Boneless, skinless thighs work well; sear as directed and cook until they reach 165°F (74°C). - Do I need to thaw the frozen vegetables first?
No, they can go in straight from the freezer. Just sprinkle them evenly over the top before covering and simmering. - How do I prevent the rice from burning on the bottom?
Keep the heat low once it’s simmering, use a heavy-bottomed pot or Dutch oven, and avoid letting the liquid fully evaporate before the rice is tender.
Conclusion
This One Pot Chicken and Rice Casserole turns simple pantry staples into a warm, comforting meal with almost no cleanup. Tender chicken, fluffy rice, and colorful veggies simmer together in one pot for an easy weeknight dinner that feels like a hug in a bowl perfect for busy evenings or laid-back Sundays alike.
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One Pot Chicken and Rice Casserole
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Nut-Free (check broth and cheese), Optional Gluten-Free (if broth and cheese are certified GF)
Description
This cozy One Pot Chicken and Rice Casserole is comfort food made easy. Tender, seasoned chicken breasts simmer with fluffy rice, sweet mixed vegetables, and savory aromatics, all in a single pot. With minimal prep and simple ingredients, you get a hearty, family-friendly dinner that tastes like it’s been simmering all day without the extra dishes.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup long-grain white rice, rinsed
- 2 cups chicken broth
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- Salt and black pepper, to taste
- 2 tablespoons olive oil
- 1/2 cup shredded cheddar cheese (optional)
Instructions
- Season the chicken breasts on both sides with salt, black pepper, dried thyme, and paprika.
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the seasoned chicken breasts and sear for 5–7 minutes per side, or until golden brown. Remove the chicken from the pot and set aside on a plate.
- In the same pot, add the chopped onion and minced garlic. Sauté for 2–3 minutes, or until the onion is soft and translucent, scraping up any browned bits from the bottom of the pot.
- Stir in the rinsed long-grain white rice and cook for 1–2 minutes, allowing the rice to toast lightly and absorb some of the flavors.
- Pour in the chicken broth and stir to combine. Bring the mixture to a gentle boil over medium-high heat.
- Once boiling, reduce the heat to low. Nestle the seared chicken breasts back into the pot on top of the rice.
- Scatter the frozen mixed vegetables evenly over the top. Do not stir. Cover the pot with a tight-fitting lid and let it simmer on low heat for 20–25 minutes, or until the rice is tender and the chicken is cooked through (internal temperature reaches 165°F / 74°C).
- If using cheddar cheese, sprinkle it over the top during the last 5 minutes of cooking. Cover again so the cheese melts into the casserole.
- Remove from the heat and let the pot stand, covered, for 5 minutes. Fluff the rice gently with a fork, slice or shred the chicken if desired, and serve warm straight from the pot.
Notes
- Rinse the rice under cold water until the water runs mostly clear to help prevent sticking and gumminess.
- Keep the lid on during simmering; lifting it too often releases steam and can leave the rice undercooked.
- If your pot doesn’t have a tight-fitting lid, cover it with foil first, then add the lid to trap steam.
- The casserole will continue to thicken slightly as it rests off the heat for a few minutes.
- Season to taste at the end; a final pinch of salt and pepper can really perk up the flavors.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner, Main Course
- Method: One-Pot, Stovetop Simmering
- Cuisine: American-style, Family Comfort Food
Nutrition
- Serving Size: 1 chicken breast with rice and vegetables (1/4 of recipe)
- Calories: ≈350 kcal
- Sugar: ≈4 g
- Sodium: ≈600 mg
- Fat: ≈11 g (without cheese), ≈15 g (with cheese)
- Saturated Fat: ≈2 g (without cheese), ≈5 g (with cheese)
- Unsaturated Fat: ≈8–10 g
- Trans Fat: 0 g
- Carbohydrates: ≈35 g
- Fiber: ≈3 g
- Protein: ≈28 g
- Cholesterol: ≈85 mg
Keywords: one pot chicken and rice, chicken and rice casserole, easy chicken dinner, comfort food, weeknight meal, Dutch oven chicken and rice