Easy Chicken Pilaf Casserole
Transform your weeknight dinner routine with this comforting and flavor-packed Easy Chicken Pilaf Casserole. This one-dish wonder combines tender chicken breasts, fragrant basmati rice, and a medley of vibrant vegetables, all simmered in savory chicken broth and seasoned with warm spices like cumin and paprika. Perfect for busy evenings, this casserole boasts minimal prep and bakes to perfection in just 30 minutes, leaving you with soft, fluffy rice and juicy, golden-brown chicken. The addition of frozen peas and a sprinkle of fresh parsley add a pop of color and freshness, making this dish as visually appealing as it is delicious. With easy preparation and family-friendly flavors, this Chicken Pilaf Casserole is the ultimate answer to a wholesome, satisfying meal everyone will love!
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Recipe Information
Ingredients
- 2 pieces Chicken breasts
- 1 cup Basmati rice
- 2 cups Chicken broth
- 1 medium, diced Onion
- 3 minced Garlic cloves
- 2 medium, diced Carrots
- 1 cup Frozen peas
- 2 tablespoons Olive oil
- 1 tablespoon Butter
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 piece Bay leaf
- 2 tablespoons, chopped Fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Rinse the basmati rice under cold water until the water runs clear. Set aside to drain.
Heat 1 tablespoon of olive oil and the butter in a large oven-safe casserole dish or skillet over medium heat.
Season the chicken breasts with 1/2 teaspoon salt and 1/4 teaspoon black pepper, then sear in the casserole dish for 3–4 minutes per side until golden brown. Remove chicken and set aside.
Add the remaining olive oil to the same dish, then sauté the diced onion, minced garlic, and diced carrots for 5 minutes until softened.
Stir in the cumin, paprika, remaining salt, and black pepper. Cook for 1 minute to release the spices' aroma.
Add the drained rice to the skillet and stir to coat with the vegetables and spices.
Pour in the chicken broth, add the bay leaf, and bring the mixture to a gentle simmer.
Nestle the seared chicken breasts back into the rice mixture. Cover the dish with a lid or aluminum foil.
Bake in the preheated oven for 30 minutes or until the rice is tender and the chicken is fully cooked (internal temperature of 165°F/74°C).
Remove the casserole from the oven, uncover, and gently fluff the rice with a fork. Stir in the frozen peas, then cover and let rest for 5 minutes to allow the peas to heat through.
Garnish with chopped parsley, if desired, and serve warm!
Nutrition Facts
Calories |
1483 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.8 g | 70% | |
| Saturated Fat | 14.6 g | 73% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 319 mg | 106% | |
| Sodium | 3910 mg | 170% | |
| Total Carbohydrate | 109.7 g | 40% | |
| Dietary Fiber | 16.6 g | 59% | |
| Total Sugars | 24.0 g | ||
| Protein | 134.0 g | 268% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 262 mg | 20% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 1698 mg | 36% | |
*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.
