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4.9 from 159 votes

One Pan Baked Chicken & Brown Rice Vegetable Casserole

One Pan Baked Chicken Brown Rice Vegetable Casserole, served with Carrots and Peas, is healthy, flavorful and involves almost no clean-up!

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 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

    Cup of Yum
  1. Preheat oven to 375 degrees.
  2. Scatter rice on the bottom of the pan.
  3. Layer chicken on top.
  4. Season the whole pan generously with salt and pepper.
  5. Remember this will be seasoning the whole dish, not just the chicken.
  6. Scatter the carrots between the chicken pieces.
  7. Scatter bits of the butter around the pan. (optional)
  8. Pour the boiling hot stock on top gently.
  9. Wrap tightly with foil.
  10. Cook for 65 minutes (If your chicken pieces are larger please refer to the notes for updated cooking times).
  11. Right when coming out of the oven, toss with frozen peas.
  12. Let sit for 3-4 minutes.
  13. 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

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

% 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.