Easy Kosher Chicken and Rice Casserole (One Pan Wonder)

There's something so satisfying about a meal that comes together in one dish, and this chicken and rice casserole hits that sweet spot perfectly. I started making this years ago when my kids were little and I needed something foolproof that would feed everyone without creating a mountain of dishes. The beauty of this recipe isn't just its simplicity, it's how the flavors develop as everything cooks together. The chicken releases its juices into the rice, which soaks up all that goodness along with the herbs and seasonings. I use bone-in thighs because they stay tender during the longer cooking time and add so much more flavor than breasts would. The rice gets perfectly creamy without any stirring or babysitting, and you end up with this comforting, homestyle meal that feels like a warm hug. What I love about this particular version is how forgiving it is. You can swap the vegetables based on what's in your fridge. Sometimes I add diced bell peppers or frozen peas in the last 15 minutes. The key is getting your liquid ratio right, about 2 cups of broth per cup of rice, and making sure your pan is big enough that everything fits in a single layer. This casserole works beautifully for Shabbat dinner when you want something substantial that can sit in the oven while you're getting ready. It's also perfect for busy weeknights when you need to get dinner on the table without much fuss. Serve it with a simple green salad or some roasted vegetables, and you've got a complete meal that'll make everyone happy.

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Prep Time 15

Cook Time 1

Total Time 1 15

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American, Jewish

Calories: 425

Ingredients Method Notes

Ingredients

6 bone-in chicken thighs skin removed if preferred
2 cups long grain white rice uncooked
3 cups chicken broth kosher
1 large onion diced
3 cloves garlic minced
2 medium carrots sliced into rounds
2 stalks celery chopped
3 tablespoons olive oil
1 teaspoon paprika
1 teaspoon dried thyme
1 teaspoon kosher salt plus more to taste
1/2 teaspoon black pepper freshly ground
1/4 cup fresh parsley chopped, for garnish

Method

Preheat your oven to 375°F. Pat the chicken thighs dry and season both sides generously with salt, pepper, and paprika.
Heat 2 tablespoons of olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Brown the chicken thighs on both sides, about 4-5 minutes per side. Remove chicken to a plate and set aside.
Add the remaining tablespoon of oil to the same pan. Add the diced onion, carrots, and celery. Cook for about 5 minutes until the onion starts to soften.
Add the garlic and cook for another minute until fragrant. Stir in the rice, coating it with the oil and vegetables.
Pour in the chicken broth and add the thyme. Stir to combine and scrape up any browned bits from the bottom of the pan.
Nestle the browned chicken thighs back into the pan, skin side up if you left the skin on. The liquid should just cover the rice but not completely cover the chicken.
Bring the mixture to a simmer on the stovetop, then cover tightly with a lid or foil and transfer to the preheated oven.
Bake for 45-50 minutes, until the chicken is cooked through (internal temperature of 165°F) and the rice has absorbed most of the liquid.
Remove from oven and let rest for 10 minutes before serving. Garnish with fresh chopped parsley and serve directly from the pan.

Notes

This casserole keeps well in the refrigerator for up to 3 days and reheats beautifully in the oven. You can substitute chicken broth with vegetable broth for a lighter flavor, or add frozen peas in the last 15 minutes of cooking for extra color and nutrition. If your pan seems dry during cooking, add a bit more broth or water.

Nutrition Facts

6 servings per recipe

Serving size 1 serving

Calories 425

% Daily Value*

Total Fat 18g 23%

Saturated Fat 5g 25%

Trans Fat 0g

Cholesterol 125mg 42%

Sodium 680mg 30%

Dietary Fiber 2g 7%

Total Sugars 4g

Protein 32g 64%