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One Pot Chicken and Rice Casserole

  • Author: Avery
  • 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

  1. Season the chicken breasts on both sides with salt, black pepper, dried thyme, and paprika.
  2. 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.
  3. 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.
  4. 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.
  5. Pour in the chicken broth and stir to combine. Bring the mixture to a gentle boil over medium-high heat.
  6. Once boiling, reduce the heat to low. Nestle the seared chicken breasts back into the pot on top of the rice.
  7. 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).
  8. 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.
  9. 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

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Find it online: https://averyrecipes.com/one-pot-chicken-and-rice-casserole/