4.9 from 159 votes
One Pan Baked Chicken & Brown Rice Vegetable Casserole
This One Pan Baked Chicken and Brown Rice Vegetable Casserole layers chicken thighs, brown rice, carrots, and peas baked together in chicken stock for a simple, comforting meal. The method cooks everything simultaneously in one dish, resulting in tender chicken, flavorful rice, and cooked vegetables with minimal cleanup. Butter is optional, allowing for a richer casserole if desired.
Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
Servings:
4
Calories:
550 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 6 4 ounce chicken thighs Please read the recipe notes: you can also use bone in, but don't leave skin on, it will get oily, boneless, skinless
- 1 1/2 cups brown rice
- 3 cups chicken stock (boiling hot)
- 2 tablespoons butter (optional)
- salt to taste
- black pepper to taste
- 2 lbs carrot sliced
- 1 bag (12 oz.) peas frozen
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 :)
Cup of Yum
Notes
- Use 4-ounce boneless, skinless chicken thighs for the recommended 65-minute cook time.
- Larger or bone-in thighs will require longer baking: up to 90 minutes for boneless, 105 minutes for bone-in.
- Ensure chicken is fully thawed before cooking, as partially frozen meat may lengthen cooking time.
- Do not remove foil during baking to keep steam trapped and cooking time consistent.
Nutrition Information
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 550
% 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.