Family Dinner Fix: One-Pot Cheesy Chicken & Rice

One-Pot Cheesy Chicken and Rice Casserole: Weeknight Dinner Win!
This recipe is a lifesaver for busy weeknights. It's a cheesy, flavorful casserole with chicken, rice, and veggies all cooked in one pot for easy cleanup!

Ingredients:

4 bone-in, skin-on chicken thighs (bone-in adds flavor, but boneless, skinless thighs can be substituted)
1 tablespoon olive oil
1 medium onion, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
2 cups broccoli florets
1 1/2 cups long-grain white rice
1 (10.75 ounce) can condensed cream of chicken soup (or cream of mushroom or broccoli)
1 1/2 cups chicken broth
1 cup shredded cheddar cheese (plus extra for topping)
1 teaspoon dried thyme
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions:

Sear the Chicken: Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Season chicken thighs with salt and pepper. Add chicken to the pot skin-side down and cook for 5-7 minutes, or until golden brown and crispy.
Sauté the Veggies: Remove chicken from the pot and set aside. Add chopped onion, bell peppers, and broccoli to the pot and cook for 5-7 minutes, or until softened.
Add Rice and Liquids: Stir in the rice, cream of chicken soup, chicken broth, thyme, garlic powder, salt, and pepper. Bring to a simmer.
Nestle Chicken Back In: Nestle the browned chicken thighs back into the pot, skin side up. Reduce heat to low, cover the pot, and simmer for 20-25 minutes, or until rice is cooked through and chicken is cooked to an internal temperature of 165°F.
Cheese Time!: Remove the pot from heat and stir in 1 cup of shredded cheese. Let stand for 5 minutes, or until cheese is melted and bubbly.
Serve and Enjoy: Top with additional shredded cheese (optional) and serve immediately. Enjoy this comforting and delicious casserole!
Tips:

For a quicker cook time, use boneless, skinless chicken breasts. However, bone-in thighs add more flavor.
Feel free to customize the vegetables! Chopped carrots, peas, or corn would also be delicious additions.
Want a little kick? Add a pinch of red pepper flakes to the pot with the rice and liquids.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
This recipe is sure to become a family favorite! Enjoy!