One-Pan Cheesy Chicken and Rice Casserole

How to Make One-Pan Cheesy Chicken and Rice Casserole

1. 1

   Step 1: Sear the chicken

   Preheat the oven to 375°F (190°C). In an ovenproof 10- to 12-inch skillet or a 9x13 baking dish with a stovetop-safe pan, heat the olive oil over medium-high heat. Season the chicken breasts with kosher salt and black pepper, then sear 2–3 minutes per side just until golden brown; they do not need to be cooked through. Transfer the chicken to a plate and set aside.

   For this step

   • 1 tablespoonOlive oil
   • 3 breastsBoneless skinless chicken breasts
   • 1 smallYellow onion, diced
   • 1 teaspoonKosher salt
   • 1/2 teaspoonBlack pepper
   
2. 2

   Step 2: Sauté aromatics

   Reduce the heat to medium and add the diced onion to the same pan, scraping up any browned bits from the bottom. Cook until the onion is softened and translucent, about 3–4 minutes, then stir in the minced garlic and cook for 30–60 seconds until fragrant.

   For this step

   • 1 cupUncooked long-grain white rice
   • 3 clovesGarlic cloves, minced
   • 2 1/2 cupsLow-sodium chicken broth
   • 1 cupFrozen mixed vegetables
   
3. 3

   Step 3: Add rice, broth, and vegetables

   Stir the uncooked rice into the onion and garlic so the grains are coated in oil and slightly toasted, about 1 minute. Pour in the chicken broth and add the frozen peas and carrots, stirring to combine and scraping the pan for any flavorful bits. Bring the mixture to a gentle simmer, then nestle the seared chicken breasts on top of the rice mixture.

   For this step

   • 1 1/2 cupsLong-grain white rice (uncooked)
   • 4 cupsLow-sodium chicken broth
   • 1 1/2 cupsFrozen peas and carrots
   
4. 4

   Step 4: Bake covered until tender

   Cover the skillet tightly with a lid or aluminum foil and transfer to the preheated oven. Bake for 30–35 minutes, or until the rice is tender and the chicken registers 165°F (74°C) at the thickest part. Remove from the oven and carefully uncover.
   
5. 5

   Step 5: Add cheese and finish baking

   Either shred or slice the chicken into bite-sized pieces and stir gently into the rice to distribute evenly. Sprinkle the shredded cheddar evenly over the top and return the pan to the oven, uncovered, for 5–7 minutes until the cheese is melted and bubbly. Let rest 5 minutes before serving so the casserole firms up slightly.

   For this step

   • 2 cupsShredded sharp cheddar cheese
   

1. Preheat the oven to 375°F (190°C). In an ovenproof 10- to 12-inch skillet or a 9x13 baking dish with a stovetop-safe pan, heat the olive oil over medium-high heat. Season the chicken breasts with kosher salt and black pepper, then sear 2–3 minutes per side just until golden brown; they do not need to be cooked through. Transfer the chicken to a plate and set aside.
2. Reduce the heat to medium and add the diced onion to the same pan, scraping up any browned bits from the bottom. Cook until the onion is softened and translucent, about 3–4 minutes, then stir in the minced garlic and cook for 30–60 seconds until fragrant.
3. Stir the uncooked rice into the onion and garlic so the grains are coated in oil and slightly toasted, about 1 minute. Pour in the chicken broth and add the frozen peas and carrots, stirring to combine and scraping the pan for any flavorful bits. Bring the mixture to a gentle simmer, then nestle the seared chicken breasts on top of the rice mixture.
4. Cover the skillet tightly with a lid or aluminum foil and transfer to the preheated oven. Bake for 30–35 minutes, or until the rice is tender and the chicken registers 165°F (74°C) at the thickest part. Remove from the oven and carefully uncover.
5. Either shred or slice the chicken into bite-sized pieces and stir gently into the rice to distribute evenly. Sprinkle the shredded cheddar evenly over the top and return the pan to the oven, uncovered, for 5–7 minutes until the cheese is melted and bubbly. Let rest 5 minutes before serving so the casserole firms up slightly.