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One-Pan Chicken & Cauliflower Rice Casserole – Cozy, Weeknight-Friendly Comfort

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1.5 pounds boneless, skinless chicken breasts or thighs, cut into bite-size pieces
  • 3 tablespoons olive oil or avocado oil, divided
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 1 red bell pepper, diced
  • 10 ounces mushrooms, sliced (optional but recommended)
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried Italian seasoning (or a mix of oregano, basil, thyme)
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon crushed red pepper flakes (optional)
  • 4 cups riced cauliflower (fresh or frozen)
  • 1 cup chicken broth (low-sodium)
  • 3/4 cup plain Greek yogurt or sour cream
  • 1 cup shredded cheddar or Monterey Jack cheese, divided
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup chopped fresh parsley or cilantro
  • Juice of 1/2 lemon

Method
 

  1. Preheat and prep: Set your oven to 375°F (190°C). Pat the chicken dry and season with a pinch of salt and pepper.
  2. Brown the chicken: Heat 2 tablespoons of oil in a large oven-safe skillet over medium-high. Add the chicken and sear for 4–6 minutes until lightly browned and mostly cooked through. Transfer to a bowl.
  3. Sauté the veggies: Lower heat to medium. Add the remaining 1 tablespoon oil, then onion and bell pepper. Cook 3 minutes. Add mushrooms and cook another 3–4 minutes until they release moisture and brown slightly. Stir in the garlic for 30 seconds.
  4. Season the base: Sprinkle in smoked paprika, Italian seasoning, crushed red pepper (if using), 1 teaspoon salt, and black pepper. Stir to coat the veggies and toast the spices for 30 seconds.
  5. Add cauliflower rice: Stir in the riced cauliflower and cook 2–3 minutes to soften slightly. If using frozen, cook until excess moisture evaporates.
  6. Bring it together: Pour in the chicken broth. Return the chicken and any juices to the pan. Stir, then simmer 2 minutes to let flavors mingle.
  7. Make it creamy: Turn off the heat. Stir in Greek yogurt or sour cream, 1/2 cup shredded cheddar (or Jack), and the Parmesan. Add lemon juice and half the parsley. Taste and adjust salt and pepper.
  8. Top and bake: Smooth the mixture in the skillet. Sprinkle the remaining 1/2 cup shredded cheese on top. Transfer to the oven and bake 12–15 minutes, until hot and bubbly with lightly golden edges.
  9. Finish and serve: Let it rest for 5 minutes. Garnish with remaining parsley. Serve warm straight from the pan.