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Lighter One-Pan Cheesy Chicken and Rice Casserole (Easy 30-Minute Dinner)

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This Lighter One-Pan Cheesy Chicken and Rice Casserole is a quick, easy, and comforting weeknight dinner made with simple ingredients. It’s a creamy, cheesy, and satisfying one-pan meal that comes together in just 30 minutes, perfect for busy nights.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 cup long-grain brown rice, uncooked
  • 2 cups low-sodium chicken broth
  • 1 cup water
  • 1 teaspoon dried thyme
  • ½ teaspoon smoked paprika
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 ½ cups sharp cheddar cheese, freshly grated
  • ½ cup plain Greek yogurt (2% or whole milk)
  • 1 cup frozen peas and carrots
  • ¼ cup fresh parsley, chopped

Instructions

  1. Preheat oven to 375°F (190°C). Chop onion, mince garlic, cut chicken into 1-inch cubes, and grate cheese.
  2. Heat olive oil in a large oven-safe skillet over medium-high heat. Add chicken in a single layer and sear for 3-4 minutes until golden brown on the bottom. Flip and cook for another 2 minutes. Transfer chicken to a clean plate using a slotted spoon. Do not clean the pan.
  3. Reduce heat to medium. Add diced onion to the same skillet and cook for about 3 minutes, scraping up browned bits, until soft and translucent. Add minced garlic and cook for 30 seconds until fragrant.
  4. Add uncooked brown rice to the skillet and stir for 1-2 minutes to toast.
  5. Pour in chicken broth, water, dried thyme, smoked paprika, salt, and pepper. Stir, scraping up any bits from the bottom. Bring to a gentle boil.
  6. Nestle the seared chicken pieces back into the skillet, pushing them into the liquid. Carefully transfer the hot skillet to the preheated oven. Bake uncovered for 20 minutes.
  7. After 20 minutes, remove skillet from oven. Sprinkle frozen peas and carrots evenly over the top. In a small bowl, stir together Greek yogurt and 1 cup of shredded cheddar cheese. Dollop this mixture over the casserole and gently swirl in with a fork. Top with remaining ½ cup shredded cheese.
  8. Return skillet to oven and bake for another 5-7 minutes until cheese is melted, bubbly, and lightly golden. For a browner top, broil for 1-2 minutes, watching closely.
  9. Let casserole rest for 5 minutes before serving. Sprinkle with fresh parsley and serve straight from the skillet.

Notes

For best results, use freshly grated sharp cheddar cheese (pre-shredded doesn’t melt as smoothly). Let the casserole rest for 5 minutes after baking to allow the sauce to set. If using white rice, reduce total liquid to 1 ½ cups broth and skip the extra water; check for doneness around 15 minutes. To make dairy-free, use vegan cheddar shreds and dairy-free plain yogurt.

Nutrition

Keywords: cheesy chicken and rice casserole, one-pan dinner, 30-minute meal, lighter casserole, easy weeknight dinner, chicken and rice, healthy comfort food

Find it online: https://elaraeats.com/lighter-one-pan-cheesy-chicken-and-rice-casserole-easy-30-minute-dinner/