Easy Chicken Rice Casserole

Step 1

Preheat oven to 350 degrees. Heat olive oil in a large oven safe saute pan over medium high heat.

Step 2

Combine paprika, garlic powder and a large pinch of salt and pepper. Sprinkle about 2/3 of the seasoning on the skin side of the chicken.

Step 3

Sear chicken in oil, skin side down, for about 3 minutes or until a dark gold brown crust forms. Add remaining seasoning to the underside of the chicken (which is now facing up).

Step 4

Flip chicken over and sear the other side for about 2 minutes.  Remove from pan and set aside. At this point the chicken will just be seared on the outside, not cooked through. It will finish cooking with the rice in the oven.

Step 5

With heat still at medium high add onion, carrot, celery and a couple large pinches of salt and pepper to the pan. Cook, stirring frequently for about 8 minutes.

Step 6

Reduce heat to medium. Add garlic, thyme and rosemary and cook for 1 minute, stirring frequently.

Step 7

Then add broth, heavy cream, Parmesan cheese and rice. Stir to combine.

Step 8

Next nestle chicken thighs into rice mixture. Cover and bake for 40-50 minutes or until the rice is cooked and the chicken is cooked through.

Step 9

Broil on high for 1-2 minutes to get the chicken skins nice and crispy again.

Step 10

Garnish with fresh parsley and enjoy!