Delicious One Pot Casserole Chicken Thighs
Dive into the cozy comfort of this **Delicious One Pot Casserole Chicken Thighs** recipe, a hearty and wholesome meal that combines succulent, golden-seared bone-in chicken thighs with tender vegetables, flavorful spices, and perfectly cooked rice—all in one convenient pot. Simmered in a rich broth with a medley of carrots, celery, garlic, and sweet peas, this dish is elevated with hints of thyme, paprika, and a touch of freshness from parsley. Ideal for busy weeknights, this one-pot wonder not only minimizes cleanup but also delivers layers of flavor with every bite. Perfectly balanced and easy to prepare, this crowd-pleasing casserole is bound to become a family favorite!
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Ingredients
- 6 pieces bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 1 large yellow onion, diced
- 2 medium carrots, peeled and sliced
- 2 medium celery stalks, sliced
- 3 cloves garlic cloves, minced
- 2 cups chicken broth
- 1 14.5-ounce can diced tomatoes (canned)
- 1 cup uncooked white rice
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1 piece bay leaf
- 0.5 cup frozen peas
- 2 tablespoons fresh parsley, chopped
Directions
Step 1
1. Preheat a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the olive oil.
Step 2
2. Season the chicken thighs with 1 teaspoon of salt and 1 teaspoon of black pepper. Sear them in the olive oil, skin-side down, for 4-5 minutes on each side until golden brown. Remove the chicken from the pot and set aside.
Step 3
3. In the same pot, lower the heat to medium and add the diced onion, carrots, and celery. Cook for 5-6 minutes, stirring occasionally, until softened.
Step 4
4. Add the minced garlic and cook for another 30 seconds until fragrant.
Step 5
5. Pour in the chicken broth and diced tomatoes (with their juice). Stir to combine and scrape up any browned bits from the bottom of the pot.
Step 6
6. Add the uncooked rice, dried thyme, paprika, bay leaf, and remaining 0.5 teaspoon of salt. Stir well.
Step 7
7. Return the chicken thighs to the pot, placing them skin-side up. Ensure the chicken is mostly submerged in the liquid, but the skin stays above to remain crispy.
Step 8
8. Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot with a lid and simmer for 35-40 minutes, or until the rice is tender and the chicken is fully cooked (internal temperature of 165°F/74°C).
Step 9
9. Remove the bay leaf and stir in the frozen peas. Let them heat through for 2-3 minutes.
Step 10
10. Garnish with chopped parsley before serving. Serve hot and enjoy this comforting one-pot meal!
Nutrition Facts
| Serving size | (2444.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3364.1 |
| Total Fat 186.0g | 0% |
| Saturated Fat 49.1g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 729mg | 0% |
| Sodium 6270.2mg | 0% |
| Total Carbohydrate 224.0g | 0% |
| Dietary Fiber 19.8g | 0% |
| Total Sugars 31.4g | |
| Protein 195.4g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 426.2mg | 0% |
| Iron 16.2mg | 0% |
| Potassium 4515.0mg | 0% |
Source of Calories