Shredded Chicken Thighs and Rice
This Shredded Chicken Thighs and Rice Casserole is the ultimate comfort food that combines tender chicken, creamy rice, and a mix of savory seasonings. Perfect for busy weeknights, it’s easy to prepare and packed with flavor. With just a few simple ingredients and minimal prep time, you can create a hearty, filling meal that’s sure to impress. Whether you're serving it for family dinner or a get-together with friends, this dish will quickly become a favorite. It’s flexible, too, so you can add your favorite vegetables or spices for a personal twist!
Ingredients
Ingredients for Shredded Chicken Thighs and Rice Casserole
- 4 bone-in skinless chicken thighs (or boneless, skinless if you prefer)
- 1 ½ cups white rice or brown rice for a healthier twist
- 1 small onion diced
- 2 cloves garlic minced
- 2 cups chicken broth or vegetable broth for a lighter version
- 1 cup shredded cheese cheddar works great, but feel free to swap with mozzarella or a mix
- 1 teaspoon paprika
- ½ teaspoon dried thyme
Salt and pepper, to taste
- 1 tablespoon olive oil or any cooking oil you have on hand
- 1 cup frozen peas optional, but adds a nice pop of color and flavor
Key Substitutions:
- Chicken thighs: You can easily use chicken breasts instead if that’s what you have in your fridge.
- Rice: Feel free to swap out white rice for brown rice or even quinoa for a different texture.
- Cheese: Try using a dairy-free cheese if you're looking for a dairy-free option!
Instructions
How to Cook Shredded Chicken Thighs and Rice Casserole: A Step-by-Step Guide
Preheat the oven to 375°F (190°C). Get that oven nice and toasty while we work on the rest.
Cook the chicken: Heat the olive oil in a large skillet over medium-high heat. Season your chicken thighs with salt, pepper, paprika, and thyme. Sear the chicken on both sides for about 3-4 minutes until they’re golden brown. You’re just giving them a little color, so don’t worry if they’re not fully cooked through yet.
Shred the chicken: Once the chicken’s done cooking, remove it from the skillet and let it cool for a minute (you don’t want to burn your fingers!). Shred the chicken using two forks or your hands—whatever works best for you!
Sauté the onion and garlic: In the same skillet, add the diced onion and minced garlic. Cook for about 2-3 minutes until the onion is soft and smells amazing. You’ll know it’s ready when your kitchen starts to smell like heaven. 😋
Add the rice and broth: Stir in the rice and chicken broth. Bring it to a simmer, then cover the skillet with a lid. Let it cook for about 5 minutes, just enough to get everything mixed and warm.
Combine everything: Now, take your shredded chicken and mix it into the rice mixture. Stir it all together and make sure it’s evenly combined. Don’t forget to season with a little more salt and pepper to taste. It’s all about those flavors, right?
Transfer to a casserole dish: Pour the chicken and rice mixture into a greased casserole dish. Spread it out evenly—try not to make a mess (but no promises!).
Add the cheese: Sprinkle your shredded cheese on top. Feel free to add a little extra because, let’s be real, cheese makes everything better.
Bake: Pop the casserole dish into the oven and bake for about 25-30 minutes, or until the cheese is melted and bubbly. You'll know it’s ready when your kitchen smells like comfort food and the cheese is golden and delicious.
Serve & Enjoy: Once it's out of the oven, let it cool for just a minute before diving in. Grab a spoon (or fork, your choice) and dig into this cozy, comforting casserole.
- Enjoy every bite—you earned it!
Notes
- For a lower-carb option, you can swap out the rice for cauliflower rice.
- Make sure the rice absorbs the chicken broth fully for a creamy, flavorful casserole.
- Feel free to add extra veggies like bell peppers, spinach, or corn to boost the nutrition and flavor!