If you're looking for a comforting meal that brings together the warmth of a home-cooked dish with the freshness of garden herbs, this Herb-Infused Chicken Rice Casserole is just the ticket. It's a one-pan wonder that blends aromatic jasmine rice, savory chicken, and vibrant vegetables with a medley of herbs for a meal that feels both hearty and fresh.
Boneless skinless chicken thighs provide a juicy and tender protein base that holds up well to baking. Jasmine rice adds a fragrant, slightly nutty backdrop to the dish. Chicken broth and water work together to cook the rice and deliver moisture to the entire casserole. Olive oil is used for sautéing, bringing a mild, fruity flavor. Onion and garlic are the aromatic base, adding depth and a savory foundation. Peas and diced carrots introduce color and sweetness, balancing the savory notes. Fresh herbs like parsley and basil add a pop of freshness and are supported by dried thyme for an earthy undertone. Finally, a touch of salt and black pepper season the dish, enhancing all the natural flavors.
This casserole pairs beautifully with a crisp green salad dressed in a light vinaigrette. For a cozy meal, serve it alongside some crusty bread to soak up any extra juices. A glass of chilled white wine complements the herbaceous notes nicely.
First, preheat your oven to 350°F (175°C). This ensures it's ready to go once your skillet is prepped. In a large, oven-safe skillet, heat up the olive oil over medium heat. Once shimmering, add the chopped onion and minced garlic. Sauté them until translucent — about 3-4 minutes — letting that aromatic goodness fill your kitchen.
Now, lay the chicken thighs into the skillet. Sear them for about 3-4 minutes on each side until they develop a beautiful golden-brown crust. This step locks in the juices, ensuring that your chicken will be tender and flavorful.
Next, stir in the jasmine rice, making sure it's well-coated with the oil and chicken drippings. Pour in the chicken broth and water, bringing everything to a gentle simmer. This is where the magic starts to happen, as the rice begins to soak up all those delicious juices.
Scatter the peas and diced carrots over the top, then sprinkle with the parsley, basil, and thyme. Add the salt and black pepper, then give everything a good mix to make sure the flavors are evenly distributed.
Cover the skillet tightly with a lid or foil to trap in the steam, and slide it into your preheated oven. Bake for 30-35 minutes, or until the rice is tender and the chicken is cooked through. Once done, remove the skillet from the oven and let it rest for about 5 minutes. This resting period allows the flavors to meld and the rice to finish absorbing any remaining liquid. Finally, fluff the rice with a fork before serving.
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