Description
This Easy Turmeric Chicken and Rice Casserole is a flavorful and comforting one-pan meal featuring tender chicken breast, aromatic turmeric, and vibrant vegetables. Cooked in an oven-safe skillet, this recipe combines sautéing and baking to deliver a wholesome dish perfect for a quick weeknight dinner.
Ingredients
Scale
Protein and Main Ingredients
- 1.5 pounds Boneless, Skinless Chicken Breast (Cut into bite-sized pieces)
- 1 tablespoon Ground Turmeric (Provides color and flavor)
- 1 cup Long-Grain White Rice (Acts as the base of the casserole)
Vegetables
- 1 medium Onion (Diced)
- 2 cloves Garlic (Minced)
- 1 cup Diced Carrots (Adds sweetness and color)
- 1 cup Frozen Peas (For color and texture)
Liquids and Oils
- 2 cups Low-Sodium Chicken Broth (For cooking the rice)
- 2 tablespoons Olive Oil (For sautéing)
Seasonings
- Salt (to taste)
- Pepper (to taste)
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) to prepare for baking the casserole after initial stovetop cooking.
- Sauté Onion: In a large oven-safe skillet, heat olive oil over medium heat. Add diced onion and sauté for 3-4 minutes until translucent and fragrant.
- Add Garlic: Stir in the minced garlic and cook for an additional 1-2 minutes to release its aroma.
- Cook Chicken: Add the chicken pieces to the skillet. Season with salt and pepper. Cook for 5-7 minutes until the chicken is golden brown on the outside.
- Add Turmeric: Sprinkle the ground turmeric over the chicken and mix thoroughly to evenly coat the pieces with color and flavor.
- Add Vegetables: Stir in the diced carrots and frozen peas, cooking for another 2-3 minutes to slightly soften the vegetables.
- Add Rice: Add the long-grain white rice to the skillet and stir gently to distribute it evenly among the other ingredients.
- Add Broth: Pour in the low-sodium chicken broth and stir gently to combine all ingredients.
- Simmer and Bake: Bring the mixture to a gentle simmer on the stovetop, then cover the skillet. Transfer it to the preheated oven and bake for 25-30 minutes until the rice is tender and liquid is absorbed.
- Finish and Serve: Remove the casserole from the oven. Fluff the rice with a fork and garnish with fresh herbs if desired. Serve warm for a comforting meal.
Notes
- Use an oven-safe skillet or transfer the mixture to a baking dish before baking if your skillet isn’t oven-safe.
- For added flavor, garnish with chopped fresh parsley or cilantro before serving.
- You can substitute brown rice; however, adjust the cooking time and liquid quantity accordingly.
- Ensure chicken pieces are cut evenly for uniform cooking.
- Leftovers can be stored in an airtight container and refrigerated for up to 3 days.
