Kitchen notes · a little help before you start
Baked Chicken and Brown Rice Casserole Recipe
Chicken and brown rice share a savory broth in this comforting casserole, with tender carrots nestled between the pieces. Peas add sweetness at the end, and the rice catches the cooking juices so there is flavor throughout the dish.
- Prep
- 10 min
- Cook
- 65 min
- Total
- 75 min
- Original yield
- Serves 4
- Ingredients
- 8 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Dinner
- Primary protein
- Chicken
- Cuisine
- American
- Preparation & total time
- Prep: 15 minutes or less · Total: over 60 minutes
- Dish type
- Casseroles · Rice dishes
A few quick notes
1. Season the whole pan
Season generously with salt and pepper as directed before the chicken and rice bake together.
2. Pour the stock gently
Use boiling hot stock and pour it in carefully so the rice stays spread across the bottom instead of washing into one corner. The tight foil cover matters for the bake.
3. Check your chicken size
The timing is for smaller boneless, skinless thighs. Larger pieces need more time, so check the thigh size before putting them in the oven.
Get to know the ingredients
Chicken thighs
Boneless, skinless thighs are the best fit here, especially smaller pieces. Bone-in thighs can be used, but the skin should come off first or the casserole can turn oily.
Brown rice
Scatter the brown rice in the pan, then add the boiling stock and cover tightly with foil as directed.
Frozen peas
Keep the peas frozen until the end. They go in right as the casserole comes out of the oven and warm through while the dish sits.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 8 steps completeMake room for Baked Chicken and Brown Rice Casserole Recipe
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
The last little job
As soon as the pan comes out, toss in the frozen peas, then let everything sit for a few minutes. That short rest warms the peas and gives the rice a moment to settle before serving.
A little more help as you go
Butter is optional
The butter gets dotted around the pan with the carrots, but it's optional. If you're using it, scatter it in small bits so it melts through different spots instead of landing in one pool.
Keep the foil tight
After the hot stock goes in, wrap the pan tightly with foil before baking. The covered bake is what lets the brown rice cook along with the chicken and carrots.
A few questions you might have
Can I use chicken thighs with the bone in?
Yes, but remove the skin first. Skin-on pieces can make the dish oily, and larger thighs will need more cooking time.
Do the peas need to be thawed before adding?
No. Add them frozen right when the casserole comes out of the oven, then let the pan sit for a few minutes so they warm through.
Why does the stock need to be boiling hot?
The rice starts cooking as soon as the stock hits the pan, then finishes under the foil in the oven. Pour it gently so the rice stays evenly spread.
Should I season only the chicken?
Season the whole pan. The salt and pepper have to flavor the rice and vegetables as well as the chicken, so a light sprinkle just on top won't do enough.
When do the carrots go in?
Add the sliced carrots before the stock, scattered between the chicken pieces. They bake along with the rice and chicken under the foil.
Any more cooking tips?
Use 3-4 ounce boneless, skinless thighs for the best results. If you have larger thighs you will need to increase the cooking time.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: dinnerthendessert.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
