This hearty Chicken, Artichoke & Rice Casserole is the ultimate comfort food for a busy weeknight. Juicy chicken thighs are browned with garlic and then nestled into a bed of rice cooked in savory broth and white wine. The dish is loaded with frozen artichoke hearts, green peas, and diced tomatoes, creating a vibrant medley of textures and flavors. Earthy sage and fresh thyme add a fragrant Mediterranean touch that ties everything together. It&# 226;ÂÂs simple to prepare using mostly pantry staples, yet it feels like a special treat. Serve it family-style for a satisfying dinner that feeds a crowd with minimal effort. The roasted red peppers on top add a sweet, smoky finish that elevates the entire dish.
Chicken, Artichoke, & Rice Casserole *Jb
Description
This hearty Chicken, Artichoke & Rice Casserole is the ultimate comfort food for a busy weeknight. Juicy chicken thighs are browned with garlic and then nestled into a bed of rice cooked in savory broth and white wine. The dish is loaded with frozen artichoke hearts, green peas, and diced tomatoes, creating a vibrant medley of textures and flavors. Earthy sage and fresh thyme add a fragrant Mediterranean touch that ties everything together. It&# 226;ÂÂs simple to prepare using mostly pantry staples, yet it feels like a special treat. Serve it family-style for a satisfying dinner that feeds a crowd with minimal effort. The roasted red peppers on top add a sweet, smoky finish that elevates the entire dish.Ingredients
Directions
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Preheat your oven to 400ðF (200ðC).
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Pat the chicken thighs dry with paper towels and season lightly with salt and pepper.
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Heat 1 tablespoon of olive oil in a large oven-safe skillet or Dutch oven over medium-high heat.
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Add the chicken thighs to the hot skillet, skin-side down if applicable, and cook for 7 minutes until golden brown. Flip and cook for another 7 minutes until browned on the other side but not fully cooked through. Remove chicken to a plate.
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In the same skillet, add the remaining 1 tablespoon of olive oil. Add the minced garlic and sauté for 30 seconds until fragrant.
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Add the finely chopped onion to the skillet and sauté for 3-4 minutes until softened.
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Stir in the uncooked long-grain rice, coating it in the oil and onion mixture. Cook for 1-2 minutes to lightly toast the rice.
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Pour in the chicken broth and dry white wine, scraping up any browned bits from the bottom of the pan.
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Stir in the rubbed sage, dried thyme, salt, and freshly ground pepper.
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Nestle the browned chicken thighs back into the skillet, submerging them slightly in the liquid.
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Top the mixture evenly with the frozen green peas, diced plum tomatoes, and frozen artichoke hearts.
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Transfer the skillet to the preheated oven. Bake uncovered for 25 minutes.
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Remove from the oven, gently stir the rice to redistribute the vegetables, then return to the oven. Bake uncovered for another 25 minutes.
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After 50 minutes total baking time, cover the skillet with a tight-fitting lid or aluminum foil. Bake for an additional 15 minutes, or until the rice is tender and the liquid is fully absorbed.
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Remove from the oven and let stand for 5 minutes to allow the rice to finish absorbing moisture.
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Gently fluff the rice with a fork, being careful not to break the chicken thighs.
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Top with the thinly sliced roasted red bell peppers just before serving.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 693.3kcal
- % Daily Value *
- Total Fat 37.5g58%
- Saturated Fat 9.2g46%
- Cholesterol 240.0mg80%
- Sodium 228.0mg10%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 78.0g156%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
