One-Pan Chicken and Rice Casserole
One-Pan Chicken and Rice Casserole
Ingredients
For the Casserole
- 1 1/2 cups basmati rice, rinsed
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 1/2 teaspoons garam masala
- 1 red onion, medium, thinly sliced
- 1 red bell pepper, medium, chopped
- 1 cup frozen peas
- 1/2 cup fat-free plain Greek yogurt
- 13 1/2 fluid ounces light coconut milk, one can
- 1 cup chicken stock
Instructions
- 1
Preheat your oven to 375°F (190°C).
⏱️ 10 min•🌡️ 375
- 2
In a large 9x13 inch baking dish, combine the rinsed basmati rice, cut chicken thighs, kosher salt, black pepper, garlic powder, ground cumin, garam masala, thinly sliced red onion, chopped red bell pepper, and frozen peas.
⏱️ 10 min
- 3
In a separate bowl, whisk together the fat-free plain Greek yogurt, light coconut milk, and chicken stock until well combined. Pour this liquid mixture evenly over the ingredients in the baking dish.
⏱️ 5 min
- 4
Stir all the ingredients thoroughly in the baking dish to ensure everything is evenly coated and the rice is submerged in the liquid.
⏱️ 5 min
- 5
Cover the baking dish tightly with aluminum foil and bake for 45 minutes. After 45 minutes, remove the foil and continue baking for another 15 minutes, or until the liquid is absorbed, the rice is tender, and the chicken is cooked through.
⏱️ 60 min•🌡️ 375
- 6
Once baked, remove the dish from the oven and let it rest, covered, for 5-10 minutes before serving. This allows the flavors to meld and the rice to fully absorb any remaining moisture.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
One-Pan Chicken and Rice Casserole
Ingredients
For the Casserole
- 1 1/2 cups basmati rice, rinsed
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 1/2 teaspoons garam masala
- 1 red onion, medium, thinly sliced
- 1 red bell pepper, medium, chopped
- 1 cup frozen peas
- 1/2 cup fat-free plain Greek yogurt
- 13 1/2 fluid ounces light coconut milk, one can
- 1 cup chicken stock
Instructions
- 1
Preheat your oven to 375°F (190°C).
⏱️ 10 min•🌡️ 375 - 2
In a large 9x13 inch baking dish, combine the rinsed basmati rice, cut chicken thighs, kosher salt, black pepper, garlic powder, ground cumin, garam masala, thinly sliced red onion, chopped red bell pepper, and frozen peas.
⏱️ 10 min - 3
In a separate bowl, whisk together the fat-free plain Greek yogurt, light coconut milk, and chicken stock until well combined. Pour this liquid mixture evenly over the ingredients in the baking dish.
⏱️ 5 min - 4
Stir all the ingredients thoroughly in the baking dish to ensure everything is evenly coated and the rice is submerged in the liquid.
⏱️ 5 min - 5
Cover the baking dish tightly with aluminum foil and bake for 45 minutes. After 45 minutes, remove the foil and continue baking for another 15 minutes, or until the liquid is absorbed, the rice is tender, and the chicken is cooked through.
⏱️ 60 min•🌡️ 375 - 6
Once baked, remove the dish from the oven and let it rest, covered, for 5-10 minutes before serving. This allows the flavors to meld and the rice to fully absorb any remaining moisture.
⏱️ 10 min