Chicken and Rice Casserole
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Learn more →Ingredients
4 servings
For the casserole
- 2 tbsp garlic-infused oil, divided
- 4 bone-in, skin-on chicken thighs (about 2 lb total)
- 1 tsp kosher salt, divided
- ½ tsp black pepper, divided
- 1 tsp smoked paprika
- 1 tsp dried thyme
- 1 ½ cups long-grain white rice, uncooked
- 2 medium carrots, peeled and cut into ¼-inch rounds
- 3 scallions, green tops only, thinly sliced
- 2 ½ cups chicken broth
- 1 tsp dijon mustard
- ½ tsp dried rosemary
For serving
- 2 tbsp fresh flat-leaf parsley, chopped (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Pat the chicken thighs dry with paper towels and season all over with 3/4 tsp of the salt, 1/4 tsp of the pepper, the smoked paprika, and the dried thyme.
- 2
Heat 1 tbsp of the garlic-infused oil in a large skillet over medium-high heat until shimmering. Add the chicken thighs skin-side down and sear undisturbed for 5 minutes, until the skin is deep golden and releases easily from the pan. Flip and sear the second side for 2 minutes, then transfer the thighs to a plate. Discard any rendered fat from the skillet.
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