Chicken N Rice Casserole with Artichokes and Peas
Transform your weeknight dinner routine with this comforting Chicken N Rice Casserole with Artichokes and Peas, a one-dish wonder bursting with flavor and hearty ingredients. Juicy, golden-seared chicken breasts rest atop a creamy bed of long-grain white rice infused with garlic, onion, and savory thyme. Marinated artichoke hearts and vibrant green peas add a delightful pop of flavor and texture, while a sprinkle of Parmesan cheese creates a bubbly, golden finish. The dish is elevated with a rich combination of chicken broth and heavy cream, ensuring every bite is luxuriously satisfying. Perfect for busy nights or casual gatherings, this casserole is ready in just about an hour, offering an easy-to-make, oven-baked meal that’s brimming with wholesome goodness and irresistible taste.
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 1 cup Long-grain white rice
- 2.5 cups Chicken broth
- 1 cup Marinated artichoke hearts, drained and quartered
- 1 cup Frozen peas, thawed
- 2 tablespoons Unsalted butter
- 1 medium Onion, diced
- 3 cloves Garlic cloves, minced
- 0.5 cup Heavy cream
- 0.5 cup Parmesan cheese, grated
- 1 teaspoon Dried thyme
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika
- 1 tablespoon Olive oil
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch casserole dish with olive oil or cooking spray.
Season the chicken breasts on both sides with paprika, salt, and black pepper. Heat the olive oil in a large skillet over medium heat. Add the chicken and sear on each side for 2-3 minutes, until golden brown. Remove and set aside. (The chicken will finish cooking in the oven.)
In the same skillet, melt the butter and sauté the diced onion for 3-4 minutes until softened. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the rice to the skillet and toast it for about 1-2 minutes, stirring frequently. This step adds extra flavor to the dish.
Pour in the chicken broth and heavy cream, stirring to combine. Add the thyme, salt, and pepper. Bring the mixture to a gentle simmer, then stir in the artichoke hearts and thawed peas.
Transfer the rice mixture to the prepared casserole dish, spreading it out evenly. Place the seared chicken breasts on top of the rice.
Cover the casserole dish tightly with aluminum foil, ensuring a good seal to trap the steam. Bake in the preheated oven for 40 minutes.
After 40 minutes, carefully remove the foil and sprinkle the grated Parmesan cheese over the top. Return the casserole to the oven (uncovered) and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Remove the casserole from the oven and let it rest for 5 minutes before serving. Garnish with additional Parmesan cheese or fresh herbs, if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
529 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.6 g | 37% | |
| Saturated Fat | 13.6 g | 68% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 130 mg | 43% | |
| Sodium | 1345 mg | 58% | |
| Total Carbohydrate | 29.0 g | 11% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 4.2 g | ||
| Protein | 37.9 g | 76% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 191 mg | 15% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 651 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
