Gluten Free Hearty Chicken and Rice Casserole
Comfort food doesn't get much more satisfying than a bubbling, golden-topped casserole that feeds six straight from the baking dish. Bone-in, skin-on chicken thighs are seared until deeply golden before being nestled over a bed of long-grain white rice, so every bite comes loaded with rich, savory flavor. The creamy sauce comes together with chicken broth, whole milk, and cornstarch — a simple swap that thickens everything beautifully without a single drop of flour or any gluten-containing thickener. Carrots, celery, onion, and frozen peas round out the dish, making it a genuinely complete one-pan meal with no sides required. One thing that trips people up with casseroles like this is the store-bought cream-of-something soup that most classic versions rely on — this recipe skips it entirely and builds the sauce from scratch, so you stay in full control of what goes in. Smoked paprika and dried thyme give the whole thing a warmth and depth that makes it taste like it simmered all day, even though the oven does most of the heavy lifting. Finish with a scatter of fresh parsley and serve it straight from the dish — weeknight dinner doesn't need to be more complicated than this.
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Learn more →Ingredients
6 servings
- 2 lbs bone-in, skin-on chicken thighs (about 4–5 thighs)
- 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
- 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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