Dairy Free Chicken and Rice Casserole
Creamy, hearty casseroles are one of those comfort-food categories that can feel off-limits when you're avoiding dairy — but this one proves that's absolutely not the case. Full-fat coconut milk steps in as the liquid base alongside chicken broth, giving the rice a rich, silky texture without a drop of butter or cream. The chicken thighs are seared first until the skin turns deep golden brown, so you get that irresistible crispy top even after everything goes into the oven together. Smoked paprika, dried thyme, Dijon mustard, and a full lineup of vegetables — cremini mushrooms, carrots, celery, and onion — build layers of savory flavor that make this taste far more involved than it actually is. Everything bakes in a single dish, the rice absorbs all that seasoned liquid as it cooks, and frozen peas get stirred in at the end for a pop of color and sweetness. It serves six, so it's a solid choice for a weeknight family dinner or a meal you can portion out for the week. Finish it with a handful of fresh parsley and bring the whole baking dish straight to the table.
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Learn more →Ingredients
6 servings
- 2 lbs bone-in, skin-on chicken thighs (about 6 thighs)
- 1 tsp kosher salt, divided
- ½ tsp black pepper, divided
- 2 tbsp olive oil
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 8 oz cremini mushrooms, sliced
- 2 medium carrots, peeled and diced
- 2 stalks celery, diced
- 1 tsp dried thyme
- ½ tsp smoked paprika
- 1 ½ cups long-grain white rice, uncooked
- 1 can (13.5 oz) full-fat coconut milk
- 2 cups chicken broth
- 1 tbsp dijon mustard
- 1 cup frozen peas
For serving
- 2 tbsp fresh 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 ½ tsp of the salt and ¼ tsp of the pepper.
- 2
Heat the olive oil in a large skillet over medium-high heat until shimmering. Add the chicken thighs skin-side down and sear undisturbed for 5–6 minutes, until the skin is deep golden brown and releases easily from the pan. Flip and sear the other side for 2 minutes. Transfer the chicken to a plate and set aside; leave the drippings in the skillet.
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