Name: One Pan Baked Chicken and Rice Casserole Recipe
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 4
Cuisine: American
Ingredients: 4 oz chicken thighs; 1½ cups brown rice; 3 cups chicken stock; 2 tbsp butter; salt and pepper; 2 lbs carrots; 12 oz frozen peas

Immerse yourself in the flavors of this exceptional one-pan baked chicken and rice casserole. It's a dish intertwined with the comforting simplicity of chicken and rice, elevated with the earthy sweetness of carrots, the freshness of peas, and the richness of butter. It's a meal that promises warmth, comfort, and satisfaction in every bite.

Photos of One Pan Baked Chicken and Rice Casserole Recipe

Most of the ingredients, such as chicken thighs, brown rice, butter, salt, and pepper, are typical pantry staples. However, frozen peas might not be readily available at home, and you might need to pick them up from the supermarket. The same goes for the chicken stock, unless you prefer to make your own from scratch.

Essential Ingredients for One-pan Baked Chicken and Rice Casserole

Chicken thighs: The star of this dish. Chicken thighs are chosen for their moist, tender meat and rich flavor.

Brown rice: Adds a healthy, wholesome touch to the dish with its nutty flavor and chewy texture.

Chicken stock: Brings a deep, savory taste to the dish, enhancing the flavors of the other ingredients.

Butter: Adds a creamy, rich element to the dish, giving it a velvety finish.

Salt and Pepper: Essential seasoning that enhances the natural flavors of the ingredients.

Carrots: Adds a sweet, earthy crunch to the dish, offering a contrasting texture to the rice and chicken.

Frozen peas: Adds a burst of freshness and color to the dish.

One reader, Gae Fernandez says:

This one-pan baked chicken and rice casserole recipe is a game-changer! The flavors blend perfectly, and the dish is so easy to make. The chicken is tender, and the rice is perfectly cooked. It's a family favorite now, and I love how it's a complete meal in one pan. Highly recommend!

Gae Fernandez

Cooking Techniques for One-Pan Baked Chicken and Rice Casserole

How to preheat the oven: Preheat the oven to 375 degrees F before starting the recipe to ensure it's at the right temperature when you're ready to bake the casserole.

How to layer the ingredients: Start by scattering the rice on the bottom of the pan, then layer the chicken on top, and finally, scatter the carrots between the chicken pieces.

How to season the pan: Generously season the entire pan with salt and pepper to enhance the flavors of the dish.

How to add the stock: Gently pour the boiling hot stock over the ingredients in the pan to ensure even distribution and proper cooking of the rice and chicken.

How to toss with frozen peas: Right when the casserole comes out of the oven, toss it with the frozen peas, allowing the residual heat to thaw and warm the peas without overcooking them.

How to let the casserole sit: Allow the casserole to sit for 3 to 4 minutes before serving to let the flavors meld and the dish to cool slightly for easier handling.

How To Make One Pan Baked Chicken and Rice Casserole

Served with brown rice and mixed with veggies, our baked chicken and rice casserole recipe is surely flavorful and healthy, can be cooked in just one pan!

Preparation: 10 minutes

Cooking: 1 hour

Total: 1 hour 10 minutes

Serves:

Ingredients

4ozchicken thighs,(6 pieces) boneless, skinless
1½cupsbrown rice
3cupschicken stock,boiling hot
2tbspbutter,optional
salt and pepper,to taste
2lbscarrots,sliced
12ozfrozen peas,(1 bag)

Instructions

Preheat the oven to 375 degrees F.
Scatter the rice on the bottom of the pan.
Layer chicken on top.
Season the whole pan generously with salt and pepper.
Scatter the carrots between the chicken pieces.
Scatter bits of the butter around the pan, if desired.
Pour the boiling hot stock on top gently.
Wrap tightly with foil. Cook for 65 minutes.
Right when coming out of the oven, toss with frozen peas.
Let sit for 3 to 4 minutes.
Enjoy.

Recipe Notes

For larger boneless chicken thighs, cook for 1 hour and 30 minutes. meanwhile, for larger bone-in chicken tights, cook for 1 hour and 45 minutes.

Nutrition

Calories: 599.27kcal
Fat: 15.48g
Saturated Fat: 6.05g
Trans Fat: 0.26g
Monounsaturated Fat: 5.27g
Polyunsaturated Fat: 2.70g
Carbohydrates: 95.16g
Fiber: 13.05g
Sugar: 17.86g
Protein: 21.36g
Cholesterol: 48.45mg
Sodium: 1396.08mg
Calcium: 134.64mg
Potassium: 1319.40mg
Iron: 4.02mg
Vitamin A: 2038.72µg
Vitamin C: 29.05mg

Pro Tip for Perfecting This Casserole Recipe

When preparing your one-pan baked chicken and rice casserole, it's important to ensure that the chicken stock you pour over the ingredients is boiling hot. This is because the hot liquid will immediately start to cook the rice and chicken, helping them to absorb the flavors more effectively. Additionally, the heat from the stock will kickstart the baking process, ensuring that all the ingredients cook evenly and thoroughly.

Time-Saving Tips for Making This Casserole

Prep ahead: Chop vegetables and marinate the chicken the night before to save time on the day of cooking.

Use a rice cooker: Cook the rice separately in a rice cooker while preparing the other ingredients to save time and ensure perfectly cooked rice.

Batch cooking: Make a larger portion and store leftovers for quick and convenient meals throughout the week.

One-pot meals: Look for recipes that require minimal prep and can be cooked in a single pot or pan to save time on cleaning and preparation.

Organize ingredients: Before starting the recipe, organize all the ingredients and equipment to streamline the cooking process.

Substitute Ingredients For One Pan Baked Chicken and Rice Casserole Recipe

chicken thighs - Substitute with bone-in, skin-on chicken breasts: Chicken thighs can be substituted with bone-in, skin-on chicken breasts for a leaner option with a similar texture and flavor.
brown rice - Substitute with quinoa: Quinoa can be used as a substitute for brown rice, offering a nutty flavor and a higher protein content.
chicken stock - Substitute with vegetable broth: Vegetable broth can be used as a substitute for chicken stock to make the dish vegetarian-friendly.
butter - Substitute with olive oil: Olive oil can be used as a healthier alternative to butter for a lighter dish.
carrots - Substitute with butternut squash: Butternut squash can be used as a substitute for carrots, providing a slightly sweeter flavor and a vibrant color to the dish.
frozen peas - Substitute with edamame: Edamame can be used as a substitute for frozen peas, offering a similar texture and a boost of protein to the dish.

How to Beautifully Present This Casserole

Elevate the plating: When presenting the one-pan baked chicken and rice casserole, focus on creating a visually stunning plate. Use a ring mold to shape the rice and chicken into a neat stack, and carefully arrange the carrots and peas around the plate for a pop of color and freshness.
Garnish with microgreens: Add a touch of elegance by sprinkling the dish with delicate microgreens just before serving. The vibrant green hues will contrast beautifully with the golden-brown chicken and add a hint of freshness to the overall presentation.
Incorporate texture: Introduce a textural element by scattering a few toasted almond slivers over the top of the casserole. This not only adds a delightful crunch but also brings a sophisticated touch to the dish.
Drizzle with herb-infused oil: Elevate the flavors and presentation by drizzling a fragrant herb-infused oil over the finished dish. The aromatic oil will not only enhance the taste but also create an artistic swirl on the plate.
Use elegant serving ware: Opt for sophisticated serving platters and fine dining dinnerware to showcase the casserole. Choose pieces that complement the colors of the dish and add a touch of refinement to the overall presentation.

Essential Kitchen Tools for Making Chicken and Rice Casserole

Oven: An appliance used for baking, roasting, and heating food.
Baking dish: A deep, oven-safe dish used for baking casseroles, roasts, and other dishes.
Aluminum foil: A thin, pliable sheet of aluminum used for covering and wrapping food during cooking and storage.
Cutting board: A flat surface used for cutting and preparing food.
Knife: A sharp tool used for cutting and slicing ingredients.
Measuring cups: Utensils used for measuring the volume of liquid or dry ingredients.
Measuring spoons: Utensils used for measuring small amounts of liquid or dry ingredients.
Saucepan: A deep cooking pan with a handle and a lid, used for cooking sauces, soups, and boiling liquids.
Wooden spoon: A utensil used for stirring and mixing ingredients while cooking.

Storing and Freezing Instructions for One-Pan Baked Chicken and Rice Casserole

Let the casserole cool completely before storing or freezing. This will prevent condensation from forming and making the dish soggy.
To store in the refrigerator, transfer the cooled casserole to an airtight container or cover the baking dish tightly with plastic wrap or aluminum foil. It will keep well for up to 4 days in the fridge.
For longer storage, freeze the casserole:
- Divide the cooled casserole into individual portions or freeze the entire dish, depending on your preference.
- Wrap the portions or dish tightly with plastic wrap, followed by a layer of aluminum foil to prevent freezer burn.
- Label the package with the date and contents for easy identification.
- Freeze for up to 3 months for best quality.
To reheat the frozen casserole:
- Thaw the frozen portion or entire dish in the refrigerator overnight.
- Preheat the oven to 350°F (175°C).
- Transfer the thawed casserole to an oven-safe dish if needed.
- Cover the dish with foil and bake for 20-30 minutes, or until heated through. If the casserole seems dry, add a splash of chicken broth or water before reheating.
- Remove the foil for the last 5-10 minutes of baking to crisp up the top, if desired.
Alternatively, you can reheat individual portions in the microwave:
- Place the thawed portion on a microwave-safe plate.
- Cover with a damp paper towel to prevent drying out.
- Microwave on high for 1-2 minutes, or until heated through, stirring halfway through the reheating process.
Avoid freezing the casserole with the frozen peas mixed in, as they may become mushy upon thawing and reheating. Instead, add the peas when reheating the thawed casserole for the best texture.

How To Reheat Leftover Casserole

Preheat your oven to 350°F (175°C). Transfer the leftover chicken and rice casserole to an oven-safe dish, and cover it with aluminum foil. Bake for 20-25 minutes, or until the casserole is heated through. Remove the foil for the last 5 minutes of baking to crisp up the top.
For a quicker option, reheat individual portions in the microwave. Place a serving of the casserole in a microwave-safe bowl, and cover it with a damp paper towel. Microwave on high for 1-2 minutes, stirring halfway through, until the chicken and rice are heated through.
If you have a bit more time, reheat the casserole in a skillet on the stovetop. Melt a tablespoon of butter in a large skillet over medium heat. Add the leftover casserole and a splash of chicken stock or water. Stir gently, breaking up any clumps, and cook until the casserole is heated through and the liquid is absorbed, about 10 minutes.
For a crispy top, reheat the casserole in a cast-iron skillet. Preheat the skillet over medium heat, and add a tablespoon of olive oil. Spread the leftover casserole evenly in the skillet, and cook undisturbed for 5-7 minutes, or until a crispy bottom layer forms. Stir the casserole, and continue cooking until heated through.
To add extra flavor and moisture, sprinkle some shredded cheese or chopped fresh herbs like parsley or cilantro over the casserole before reheating. You can also drizzle a bit of chicken stock or cream over the top to prevent the rice from drying out.

Interesting Trivia About One-Pan Baked Chicken and Rice Casserole

The one-pan baked chicken and rice casserole recipe is a convenient and delicious meal option for busy weeknights. It combines the flavors of tender chicken, wholesome brown rice, and vibrant vegetables in one easy-to-make dish. This recipe is a great way to incorporate a variety of nutrients into your diet, as it includes protein from the chicken, fiber from the brown rice, and essential vitamins from the carrots and peas. Additionally, the one-pan cooking method simplifies the preparation and cleanup process, making it a practical choice for home cooks. Try this comforting and satisfying meal for a wholesome dinner option.

Budget-Friendly One-Pan Chicken and Rice Casserole

This one-pan baked chicken and rice casserole recipe is quite cost-effective for a household. The combination of chicken thighs, brown rice, and vegetables makes it a budget-friendly meal. The use of affordable ingredients and the fact that it's a one-pan dish also reduces the overall cost. The approximate cost for a household of 4 people would be around $15-$20, making it an economical choice. The overall verdict rating for this recipe would be 8/10, considering its affordability, ease of preparation, and delicious taste.

Is This Chicken and Rice Casserole Healthy?

This one-pan baked chicken and rice casserole recipe has some healthy elements, but there's room for improvement. Let's break it down:

Pros:

Brown rice is a whole grain, providing fiber and nutrients
Chicken thighs are a good source of protein
Carrots and peas add vitamins and minerals

Cons:

The recipe lacks leafy greens or other non-starchy vegetables
Butter adds saturated fat
Depending on the chicken stock used, sodium content could be high

To make this recipe healthier, consider the following tweaks:

Reduce the butter or replace it with a healthier fat like olive oil
Use low-sodium chicken stock to control salt intake
Increase the variety of vegetables by adding diced onions, bell peppers, or mushrooms
Incorporate a leafy green like spinach or kale for added nutrients and fiber
Opt for skinless chicken thighs to reduce saturated fat
Experiment with herbs and spices like garlic, rosemary, or thyme for flavor without added salt

By making these adjustments, you can transform this comforting casserole into a more balanced, nutrient-dense meal that still satisfies your taste buds.

Our Editor's Opinion on This Delightful Casserole

This one-pan baked chicken and rice casserole recipe is a delightful and convenient dish. The combination of tender chicken, flavorful brown rice, and vibrant vegetables creates a harmonious and satisfying meal. The cooking method ensures that the flavors meld together beautifully, and the addition of peas at the end adds a pop of color and freshness. It's a simple yet impressive dish that is perfect for a cozy family dinner or entertaining guests. The ease of preparation and the delicious outcome make this recipe a winner in my book.

Enhance Your One Pan Baked Chicken and Rice Casserole Recipe with These Unique Side Dishes:

Roasted Garlic Mashed Potatoes: Creamy mashed potatoes with a hint of roasted garlic, the perfect complement to the savory chicken and rice casserole.

Honey Glazed Roasted Carrots: Tender roasted carrots glazed with honey for a touch of sweetness to balance out the flavors of the casserole.

Mixed Green Salad with Citrus Vinaigrette: A refreshing salad with a tangy citrus vinaigrette, providing a light and crisp contrast to the hearty casserole.

Similar Casserole Recipes to Try

Savory Beef Stew: This hearty beef stew is perfect for a cozy night in. Packed with tender beef, potatoes, and carrots, it's a comforting meal that will warm you up from the inside out.

Citrus Grilled Salmon: This zesty grilled salmon is bursting with fresh citrus flavors. The perfect balance of sweet and tangy, it's a light and refreshing dish that's perfect for a summer barbecue.

Mango Coconut Popsicles: These tropical popsicles are a refreshing treat on a hot day. Made with creamy coconut milk and sweet mango, they're a guilt-free dessert that's perfect for cooling off.

Perfect Appetizers and Desserts for a Complete Casserole Meal

Appetizers:

Savory Stuffed Mushrooms: Create a mouthwatering appetizer by stuffing mushrooms with a flavorful mixture of herbs, cheese, and breadcrumbs. Bake until golden and serve hot for a delicious start to any meal.

Crispy Zucchini Fritters: Whip up a batch of crispy zucchini fritters for a light and tasty appetizer. Serve with a side of creamy dipping sauce for a perfect combination of flavors and textures.

Desserts:

Chocolate Mousse: Indulge in a rich and velvety chocolate mousse, topped with a dollop of whipped cream and a sprinkle of cocoa powder. This elegant dessert is perfect for a special occasion or a romantic dinner at home.

Berry Parfait: Layer juicy berries with creamy yogurt and crunchy granola for a refreshing and healthy dessert option. The combination of sweet and tangy flavors makes this parfait a delightful treat for any time of day.

Why trust this One Pan Baked Chicken and Rice Casserole Recipe:

This recipe is a trustworthy choice for a hearty meal. The combination of chicken and brown rice creates a satisfying and nutritious dish. The use of chicken stock ensures rich flavor, while the addition of carrots and peas provides a colorful and wholesome touch. The method of baking the casserole allows the ingredients to meld together, resulting in a delicious and comforting meal. With simple yet flavorful ingredients like butter and a careful cooking process, this recipe promises a delightful dining experience.

If you enjoyed this One Pan Baked Chicken and Rice Casserole Recipe, head over to the Recipe Sharing section of our forum to share your experience, ask questions, or discuss any tweaks you made to the dish.

FAQ:

Can I use boneless, skinless chicken thighs for this recipe?

Yes, boneless, skinless chicken thighs can be used in this recipe. Just be mindful of the cooking time, as boneless thighs may cook faster than bone-in thighs.

Can I substitute white rice for brown rice?

Yes, you can substitute white rice for brown rice in this recipe. However, keep in mind that white rice may cook faster, so you may need to adjust the cooking time accordingly.

Can I use fresh peas instead of frozen peas?

Absolutely! Fresh peas can be used instead of frozen peas. Just ensure they are cooked until tender before adding them to the dish.

Can I add other vegetables to the casserole?

Of course! Feel free to customize the casserole with your favorite vegetables. Just keep in mind the cooking times for the additional vegetables and adjust as needed.

Can I use vegetable stock instead of chicken stock?

Yes, you can use vegetable stock as a substitute for chicken stock if you prefer. It will impart a slightly different flavor to the dish, but it will still be delicious.