Baked Chicken and Brown Rice Casserole

by Sabrina Snyder

Last Update:

298 Comments

4.91 from 53 votes
4 servings
Prep Time 10 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 15 minutes
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Baked Chicken and Brown Rice Casserole is a hearty, nutritious, and flavorful weeknight dinner that’s made in one pan for almost no clean up!

Easy and flavorful Casseroles are a must for busy weeknights! This recipe couldn’t be easier, with only a handful of ingredients and minimal clean up. Try my other similar recipes like Oven Baked Chicken and Rice and One Pot Mexican Chicken and Rice.

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Recipe Snapshot

Why You’ll Love This Casserole?

  • It’s made in one pan with minimal ingredients that you probably already have on hand.
  • Healthy and still delicious; you’ll feel great feeding this to the whole family.

Sabrina’s Baked Chicken and Brown Rice Casserole Recipe

Baked Chicken and Brown Rice Casserole will delight you with its ease and quick cleanup anytime you are tired of cooking! This dinner is approved by my whole family so it is a weeknight go-to in my rotation. Bonus points when everyone eats the same meal!

Recipe Card

Dinner, then Dessert

Baked Chicken and Brown Rice Casserole Recipe

Baked Chicken and Brown Rice Casserole is a hearty, nutritious, and flavorful weeknight dinner that's made in one pan for almost no clean up!
Yield 4 servings
Prep Time 10 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 15 minutes
Course Dinner
Cuisine American
Author Sabrina Snyder
Chicken with rice and vegetables
PrintRate

Ingredients
 

  • 6 4 ounce boneless skinless chicken thighs** , (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 frozen peas , 12 ounces

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 and 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.

Notes

**Use 3-4 ounce boneless, skinless thighs for the best results. If you have larger thighs you will need to increase the cooking time. 

Nutrition

Calories: 641kcal | Carbohydrates: 99g | Protein: 32g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 88mg | Sodium: 530mg | Potassium: 1556mg | Fiber: 15g | Sugar: 20g | Vitamin A: 38947IU | Vitamin C: 59mg | Calcium: 140mg | Iron: 5mg

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Note from Sabrina

Want dinner on the table in 30 minutes? If you swap the brown rice for white rice in this chicken and rice casserole, the meal will be done in 30 minutes. The meat won’t be quite as soft and tender, but it will still be delicious!

Table of contents

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About this Recipe

Chicken thighs baked in brown rice with chicken stock, butter and carrots bake up into a fluffy chicken and rice bake. Right when you take it out of the oven you pour on some frozen peas and mix. The heat of the dish will warm them without making them mushy. Dinner is prepped in 10 minutes, an hour and 5 minutes in the oven and you have a healthy, easy meal people will fight over! If you have any leftovers, it also freezes really well. For a slow cooker alternative to this recipe, you can also make my Crockpot Chicken and Rice.

Recipe Tips & Tricks

  • Use 3-4 ounce skinless thighs for this recipe for the best results.
  • If you have larger thighs (6-7 ounces) additional cooking time will need to be added. A larger boneless thighs (6 ounces each) batch took 1 hour 30 minutes to cook. A bone in (7-ounce thighs) batch took 1 hour and 45 minutes to cook.
  • Make sure your chicken is fully thawed before making this recipe. 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 the cooking time.
  • Don’t peel back the foil to take a peek during cooking. This is letting all the steam out which will make the cooking time go way up.
  • Test the temp of your oven. I have a thermometer that lives in there so I know my oven is pretty spot on.
  • Make sure your hot water or stock is boiling before you add it.

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Photos used in previous version of post:

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

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  2. Omg this recipe is absolutely perfect!!!!
    I was kinda skeptical, but I give it a try because my experience with brown rice it’s hit and miss. Well it’s is fool proof.

    This is going to become a staple in our house. Thank you ?

    Reply

  4. Have you tried substituting one can of cream of chicken soup for an equal amount of chicken stock? I think the result would be creamier but I don’t know if it’s the right amount of liquid since it would be thicker. Any thoughts? Thank you.

    Reply