Dairy Free Gluten Free Hearty Chicken and Rice Casserole

Total time1 hr 30 min

Prep time20 min

Cook time1 hr 5 min

Dairy Free Gluten Free Hearty Chicken and Rice Casserole

Golden-seared chicken thighs get nestled into a savory rice bake loaded with softened onion, carrots, and celery, all tied together with garlic, smoked paprika, and a good pinch of thyme. The rice cooks right in the dish, soaking up every bit of that seasoned broth until it turns tender and deeply flavorful, while the chicken skin crisps up beautifully in the final uncovered bake. A scatter of sweet peas and fresh parsley at the end brightens the whole thing up before it goes straight from the oven to the table. It's a one-dish dinner that's as easy on cleanup as it is satisfying, and it holds up well for leftovers or meal prep. This casserole is a solid pick for a dairy free dinner rotation, delivering all the cozy, home-style comfort without any fuss.

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Ingredients

6 servings

2 lbs bone-in, skin-on chicken thighs (about 4–5 thighs)
Heritage Farm Bone In Skin On Chicken Thighs
H-E-B Natural Bone-in Skin-on Chicken Thighs Trader Joe's All Natural Bone-In Skin-On Chicken Thighs Hill Country Fare Bone-in Skin-on Chicken Thighs, Value Pack Wegmans Bone-In, Skin-On, Chicken Thighs, Raised without Antibiotics, FAMILY PACK
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1 tsp kosher salt
½ tsp black pepper
1 tbsp olive oil
1 medium yellow onion, finely diced
3 medium carrots, peeled and diced
3 stalks celery, diced
3 cloves garlic, minced
1 ½ cups long-grain white rice, uncooked
2 tbsp cornstarch
3 cups chicken broth
1 cup whole milk
Chef's tip
Use plain, unsweetened soy milk, measured 1:1. It's one of the most reliable milk swaps and works in sauces, custards, and baked goods. For hot or acidic drinks, a barista-style soy milk resists curdling.
1 tsp dried thyme
1 tsp dried parsley
½ tsp smoked paprika
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 the salt and black 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 second side for 3 minutes. Transfer the chicken to a plate and set aside; leave the rendered fat in the skillet.

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