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!

One Pan Baked Chicken Brown Rice Vegetable Casserole, served with Carrots and Peas, is healthy, flavorful and involves almost no clean-up!One Pan Chicken Brown Rice Vegetable Casserole recipe will delight you with it’s ease and quick cleanup anytime you are tired of cooking! I spent a weekend retesting, reshooting and double checking every bit of this recipe!

Chicken thighs baked in brown rice with chicken stock, butter and carrots bake up into a fluffy rice casserole. 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 in the oven and you have a healthy easy meal people will fight over!

To make this Chicken Brown Rice Vegetable Casserole, preheat oven to 375 degrees. The perfect size baking pan for this recipe is 13 inches by 9 inches.  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)One pan easy baked Chicken Brown Rice Casserole served with Carrots and Peas. Healthy, flavorful and almost no clean-up involved! Pour the boiling hot stock on top gently. Wrap tightly with foil and cook for 60 minutes. One Pan Baked Chicken Brown Rice Vegetable Casserole, served with Carrots and Peas, is healthy, flavorful and involves almost no clean-up! Right when coming out of the oven, toss with frozen peas. Let sit for 3-4 minutes. Enjoy your 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!

Dinner then Dessert TIPS Want dinner on the table in 30 minutes? If you swap the brown rice for white rice this meal will be done in 30. The meat won’t be quite as soft and tender, but it will still be delicious! One Pan Baked Chicken Brown Rice Vegetable Casserole, served with Carrots and Peas, is healthy, flavorful and involves almost no clean-up!

RECIPE NOTES (UPDATED) 7/12/2016:
Some of you had left me comments that the timing wasn’t working in this Chicken Brown Rice Vegetable Casserole recipe so I tested it once and it worked well but I did notice an extra 5 minutes didn’t hurt so I am updating it with the new time. Here is a not so fancy screen shot on my iPhone (excuse the not Pinworthy photo) of my original remake the way we do it every week (no edits, 375 degrees, exactly 60 minutes) and it was definitely tender, rice baked, not soupy: One Pan Baked Chicken Brown Rice Vegetable Casserole, served with Carrots and Peas, is healthy, flavorful and involves almost no clean-up!
Then I decided to test my Chicken Brown Rice Vegetable Casserole a couple of more times because with 3 of you saying the same thing I knew there was a disconnect between what I was seeing/tasting and what you all were experiencing and I knew it was more than a five minute difference.

Here is what I came up with…

  • I use 3-4 ounce skinless thighs (this time in July 2016 I used 4 ounce bone in 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 (6 ounces each) batch took 1:30 minutes to cook. The bone in (7 ounce thighs) 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.
  • This is totally not meant to insinuate anything but I would also just test the temp of your oven. I have a thermometer that lives in there so I know my oven is pretty spot on but you never know.
  • Final note: The biggest difference in your cooking time will be the temperature of your chicken and the temperature of your water. If your chicken is fully defrosted and you use boiling hot water/stock and you wrap tightly with foil, you should have a fully cooked, non soupy meal in 65 minutes.

If you guys have any other notes, I am happy to answer in any way I can. I didn’t realize how much larger the chicken in the store would be! My apologies to those who had fails, I wish I could deliver you a tray of this Chicken Brown Rice Vegetable Casserole cooked through, I made four trays of it in the last three days determined to get to the bottom of this… (Thank goodness this dish freezes well!).

One pan easy baked Chicken Brown Rice Casserole served with Carrots and Peas. Healthy, flavorful and almost no clean-up involved!
4.96 from 24 votes
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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!
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Author Dinner, then Dessert

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

  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 🙂

Recipe Notes

Adapted from Diethood. Which, by the way, is a totally awesome blog you should check out!

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.

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

Psssst… want to hear a little secret? This One Pan Baked Chicken Brown Rice Vegetable Casserole recipe is one of 10 in my FREE e-book 5-10-30: 5 Cuisines, 10 Full Meals and 30 Total Ingredients that is a bonus for email subscribers only! It includes shopping lists that set you up for two weeks of weeknight dinners with no ingredient waste and tips for cooking and alternate ingredient options. If you haven’t subscribed for updates you may want to now and get the e-cookbook FREE!

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!
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