Skillet Garlic Chicken and Rice Casserole
One Pot Chicken and Rice Casserole is a simple go-to chicken dinner that's full of flavor, uses only one pan and takes 45 minutes to make!
Servings: 4 servings
Ingredients
- 1 pound chicken tenderloins or thin chicken breasts
- 1 ½ cups long grain white rice
- 4 cups chicken broth or stock divided
- 1 medium onion diced fine, about 1 cup
- 4 garlic cloves minced
- 2 teaspoons garlic powder divided
- 2 teaspoons salt divided
- ½ teaspoon black pepper
- ½ teaspoon paprika
- ¼ teaspoon onion powder
- ½ teaspoon red pepper flakes optional
- 1 tablespoon olive oil
Instructions
- Heat olive oil in a large skillet (one with a lid) over medium heat. Add onion to the pan and season with 1/2 teaspoon salt. Cook, stirring frequently, about 5-6 minutes or until translucent.
- Add the minced garlic to the pan and cook until fragrant, about 1-2 minutes. Add the rice and saute for 2 minutes, stirring frequently, or until lightly browned and toasted.
- Meanwhile, combine 1 teaspoon garlic powder, 1 teaspoon salt, paprika, onion powder, and pepper. Season chicken on both sides, and set aside.
- Nestle the chicken into the rice and add 3 cups of the chicken broth, careful not to pour over the chicken. Bring to a boil, then reduce heat to medium-low and cover. Cook undisturbed for 20 minutes. Resist the temptation to lift the lid as it will release steam which is necessary for cooking the rice.
- Remove lid and give it a good stir. Pour in the remaining cup of chicken broth, 1/2 teaspoon salt, 1 teaspoon garlic powder and red pepper flakes if using. Cover and cook another 10-15 minutes or until all the liquid is absorbed and rice is tender. If rice is not done, continue to add small amounts of chicken broth until tender.
- Let rest 5 minutes before serving. Garnish with fresh minced parsley if desired.
Notes
Keep leftover chicken and rice in an airtight container in the fridge. It will last 3-4 days if properly stored.
Freezing is not particularly recommended, but it can be done.
You can reheat in the microwave; just add a little water to help rehydrate the rice.
Nutrition
Calories: 523kcal | Carbohydrates: 69g | Protein: 36g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 80mg | Sodium: 1648mg | Potassium: 821mg | Fiber: 2g | Sugar: 5g | Vitamin A: 231IU | Vitamin C: 5mg | Calcium: 44mg | Iron: 2mg
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