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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Recipe Information
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
Instructions
1. Preheat a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the olive oil.
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.
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.
4. Add the minced garlic and cook for another 30 seconds until fragrant.
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.
6. Add the uncooked rice, dried thyme, paprika, bay leaf, and remaining 0.5 teaspoon of salt. Stir well.
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.
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).
9. Remove the bay leaf and stir in the frozen peas. Let them heat through for 2-3 minutes.
10. Garnish with chopped parsley before serving. Serve hot and enjoy this comforting one-pot meal!
Nutrition Facts
Calories |
648 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.2 g | 39% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 1343 mg | 58% | |
| Total Carbohydrate | 58.7 g | 21% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 9.0 g | ||
| Protein | 35.8 g | 72% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 108 mg | 8% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 981 mg | 21% | |
*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.
