One Pan Baked Chicken & Brown Rice Vegetable Casserole
User Reviews
4.9
159 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
1 hr
-
Total Time
1 hr 10 mins
-
Servings
4
-
Calories
550 kcal
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Course
Main Course
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Cuisine
American
One Pan Baked Chicken & Brown Rice Vegetable Casserole
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One Pan Baked Chicken Brown Rice Vegetable Casserole, served with Carrots and Peas, is healthy, flavorful and involves almost no clean-up!
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Ingredients
- 6 4 ounce boneless skinless chicken thighs** (Please read the recipe notes: you can also use bone in, but don't leave skin on, it will get oily)
- 1 1/2 cups brown rice
- 3 cups chicken stock (boiling hot)
- 2 tablespoons butter (optional)
- salt and pepper to taste
- 2 lbs sliced carrots
- 1 bag (12 oz.) frozen peas
Instructions
- Preheat oven to 375 degrees.
- Scatter rice on the bottom of the pan.
- Layer chicken on top.
- Season the whole pan generously with salt and pepper.
- Remember this will be seasoning the whole dish, not just the chicken.
- Scatter the carrots between the chicken pieces.
- Scatter bits of the butter around the pan. (optional)
- Pour the boiling hot stock on top gently.
- Wrap tightly with foil.
- Cook for 65 minutes (If your chicken pieces are larger please refer to the notes for updated cooking times).
- Right when coming out of the oven, toss with frozen peas.
- Let sit for 3-4 minutes.
- Enjoy :)
Notes
- Adapted from Diethood. Which, by the way, is a totally awesome blog you should check out!
- Diethood
- RECIPE NOTES (UPDATED) 11/12/15: Some of you had left me comments that the timing wasn't working in the recipe so I tested it again:
- I use 4 ounce skinless thighs. I realized this may have been the biggest issue that may have presented itself. When I went to the store and bought some more chicken I got some of the normal chicken thighs that were on sale, both bone in and boneless. The boneless ones were almost 6 ounces each, bone in was closer to 7.
- The larger boneless thigh batch took 1:30 minutes to cook. The bone in batch took 1:45 (I think this may be where most of the discrepancy was)
- Second, I noticed that between my normal chicken and the larger thighs that they seemed slightly frozen in the middle. I don't know if anyone else's chicken was like this, but that may also add to the timing issues.
- If they are at all frozen it just means it will take even longer since the colder the chicken is it will just make the boiling stock get cold quickly which will also add to cooking time.
- I know no one mentioned this but I think it's worth mentioning, if you peel back the foil to take a peek during cooking you are letting all the steam out which will make the cooking time go way up.
Nutrition Information
Show Details
Calories
550kcal
(28%)
Carbohydrates
82g
(27%)
Protein
26g
(52%)
Fat
13g
(20%)
Saturated Fat
5g
(25%)
Cholesterol
88mg
(29%)
Sodium
530mg
(22%)
Potassium
1279mg
(37%)
Fiber
9g
(36%)
Sugar
14g
(28%)
Vitamin A
38080IU
(762%)
Vitamin C
13.8mg
(15%)
Calcium
110mg
(11%)
Iron
2.9mg
(16%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 550 kcal
% Daily Value*
| Calories | 550kcal | 28% |
| Carbohydrates | 82g | 27% |
| Protein | 26g | 52% |
| Fat | 13g | 20% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 88mg | 29% |
| Sodium | 530mg | 22% |
| Potassium | 1279mg | 27% |
| Fiber | 9g | 36% |
| Sugar | 14g | 28% |
| Vitamin A | 38080IU | 762% |
| Vitamin C | 13.8mg | 15% |
| Calcium | 110mg | 11% |
| Iron | 2.9mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
159 reviews
Excellent
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