One pan easy baked Chicken Brown Rice Casserole served with Carrots and Peas. Healthy, flavorful and almost no clean-up involved!

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


  • 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


  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.