Baked Chicken Brown Rice Vegetable Casserole

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One Pan Baked Chicken and Rice Casserole, served with brown rice, carrots and peas, is healthy, flavorful and involves almost no clean-up!

Chicken and rice casserole with peas and carrots

Healthy Chicken and Rice Casserole

One Pan Chicken Brown Rice Vegetable Casserole recipe will delight you with its ease and quick cleanup anytime you are tired of cooking! I spent a weekend retesting, reshooting and double checking every bit of this chicken and brown rice 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 in the oven and you have a healthy easy meal people will fight over!

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How to Make this Chicken and Rice Bake

To make this Chicken and Rice Casserole with brown rice and veggies, 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)How to make chicken and rice casserole - raw chicken on top of brown rice and veggies

 Pour the boiling hot stock on top gently. Wrap tightly with foil and cook for 60 minutes. pouring chicken stock on top of chicken and rice bake Right when coming out of the oven, toss with frozen peas. Let sit for 3-4 minutes. Enjoy your Chicken and Rice Bake! 🙂 Chicken and Rice Bake, or Chicken and Rice Casserole ready to serve

Dinner then Dessert TIPS 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. The meat won’t be quite as soft and tender, but it will still be delicious! chicken dish made from a baked chicken and rice recipe

CHICKEN AND RICE CASSEROLE 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 screenshot 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 a tender rice bake, not soupy: Chicken and Brown rice out of the oven


Then I decided to test this baked chicken and rice recipe 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.

Adjusting the Chicken and Rice Bake Cooking time

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 the 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 and Rice 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!).

Recipe

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One Pan Baked Chicken & Brown Rice Vegetable Casserole

4.92 from 36 votes
  • Yield: 4
  • Prep Time: 10 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 10 minutes
  • Course: Main Course
  • Cuisine: American
  • Author: Dinner, then Dessert
One Pan Baked Chicken Brown Rice Vegetable Casserole, served with Carrots and Peas, is healthy, flavorful and involves almost no clean-up!

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

Note: click on times in the instructions to start a kitchen timer while cooking.

  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.

Nutrition Information

Yield: 4 , Amount per serving: 550 calories, Calories: 550g, Carbohydrates: 82g, Protein: 26g, Fat: 13g, Saturated Fat: 5g, Cholesterol: 88mg, Sodium: 530mg, Potassium: 1279mg, Fiber: 9g, Sugar: 14g, Vitamin A: 38080g, Vitamin C: 13.8g, Calcium: 110g, Iron: 2.9g

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Keyword: 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!

Psssst… want to hear a little secret? This One Pan Chicken and Rice 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!

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.

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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. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. This was a game changer!! I used bone-in chicken thighs, baked for 1hr 15min. I also used seasoned salt. One pan, super fast prep, and clean-up was a breeze! I loved that it used brown rice. My husband & 4 yo son loved it. I even scooped some into my blender and made it into baby food for my 6 month old. He loved it too! I’ll be making this often. Thank you Sabrina! I can’t wait to try your other recipes now.

    1. So glad you liked it. What a great idea to make some of it into baby food – everyone got to eat great! Let me know how you like other recipes!

  2. Thank you for all of your testing. I actually just grabbed my cell phone to quickly look up the timing for a chicken and brown rice bake for use with a recipe of my own. Glad I read the comments, because I did have big bone-in thighs and they were a little frozen in the middle. The time you took to research it certainly helped me out a lot.

  3. Have a question — why do your pictures go to black and white when we print them? They are done so beautifully and look so inviting — but the black and white they give us is a real disappointment!

    1. I’m sorry to hear that. It sounds like it could be something with your browser but I admit, I’m not a tech expert – I just haven’t experienced this on our end.

    1. If you use white rice, it requires half the cooking time as brown rice so you chicken might not be as tender since it’s not cooked as long. Just a heads up. Enjoy!

  4. The chicken seemed to cook faster than the rice for me. This is a very simple recipe, I almost would prefer to just cook the chicken and rice separately and then combine once both are cooked.

    1. Unfortunately this recipe won’t work using drumsticks. There’s less meat on them than thighs and the rice would take much longer to finish than the drumsticks. You’re better off just making everything separate.

    1. I haven’t tested it but you may need to add about a cup and a half more stock to account for wild rice vs brown rice. The cook time should be the same. Enjoy!

  5. How much salt should I put? Sorry, I just need exact measurement coz I don’t want it to get too salty or bland. Thanks.

    1. No worries. I would suggest 1 teaspoon of kosher salt and 1/2 teaspoon of coarse ground black pepper. Hope this helps!

    1. You’ll end up having to make everything separate because the chicken breasts wouldn’t take as long to cook. Sorry.

    1. Yes, you can use white rice instead. It’ll take about half the cooking time though your chicken might not be as tender since it’s not cooked as long. It’s still really good. Enjoy!

  6. Now, this is what I’d call a perfect recipe—common ingredients, quick to prepare, one pan meal and delicious! I made this tonight and even though I forgot to add the peas, it was soooo good. Thanks for sharing.

  7. This dish is fantastic! I have made it at least half dozen times already. Kids are grown, so it’s just my husband and I, so I cut the recipe in half. I use chicken thighs as suggested, carrots, and I buy the box of Uncle Ben’s long grain wild rice, the slow cooking kind, not quick cooking. I use the flavor packet from the rice and mix it with the boiling chicken stock. My husband requests this often and it’s a plus for me because it’s so quick, no pots and pans to wash, Just my little covered roaster.
    Thank you for all your great recipes, you never fail me!

    1. Hi, I followed the recipe and don’t know what happened. My rice stayed hard. Any suggestions? Where might I have gone wrong?

      1. Oh no! Next time, you’ll want to make sure you’re using boiling hot water/stock and make sure that it’s wrapped tightly with foil. It’ll help keep the heat in and cook it. Hope this helps.

  8. This dish is fantastic! I have made it at least half dozen times already. Kids are grown, so it’s just my husband and I, so I cut the recipe in half. I use chicken thighs as suggested, carrots, and I buy the box of Uncle Ben’s long grain wild rice, the slow cooking kind, not quick cooking. I use the flavor packet from the rice and mix it with the boiling chicken stock. My husband requests this often and it’s a plus for me because it’s so quick, no pots and pans to wash, Just my little covered roaster.
    Thank you for all your great recipes, you never fail me!

    1. I don’t think I would recommend it because the rice needs more cooking time than the drumsticks would because there’s less meat on them than thighs. If you decide to try, I’d love to know how it turns out. Thanks!

  9. Is this instant brown rice or the regular? I’m guessing that makes a difference and o can’t find anywhere where it’s said

      1. So I am desperately wanting to make this but only eat chicken breast and am trying to stay away from white rice. I was thinking what if I cook the chicken with seasonings/veggies in oven and cooked brown rice in rice cooker and then combined them for the last 5 minutes? Not all in one pot, but….. maybe???? What are your thoughts?

        1. If you’re making them all separate, I would think you should just combine them all on your plate to get as close to the original as you can with the substitutions. Enjoy!

  10. I just finished dinner, the chicken was excellent. I used boneless skinless thighs and cooked for a hour and a half. They were very moist with great flavor, some of the best chicken I have made. I used Minute Brown Rice, it turned out sticky. What type of rice do you use? This is a easy and great recipe. I want to attempt it again with the correct rice. Thank you

  11. This is very easy to make. Haven’t ate it yet but the recipe calls for 2 lbs of sliced carrots. Is that incorrect as that is a lot of carrot?

  12. I am thinking of making this but before I do, I read how some people have issues with the timing… what may be one of the problems is the type of brown rice used. It makes a big difference. So many types of rice now, which is nice but you have to pay attention to the different cooking times of each type of rice and water absorption.

  13. I loved the baked chicken brown rice veggie casserole. We take dinners to people in our church for certain occasions and I’ve taken this twice to two different families and they have loved it. I also have made a smaller amount for just my husband and also for company! Thank you!