One-Pan Baked Chicken and Rice Casserole with Broccoli and Carrots
If you’re looking for a hearty, no-fuss dinner that practically cooks itself, this baked chicken and rice casserole is exactly what you need. Everything goes into one dish — seasoned chicken thighs, fluffy rice, tender broccoli florets, and sweet diced carrots — and comes out of the oven bubbling, golden, and absolutely delicious. It’s the kind of meal that feels like a warm hug after a long day, and it’s simple enough to make on a busy weeknight.
What makes this dish so special is the way the rice absorbs all the savory juices from the chicken as it bakes, creating layers of flavor in every single bite. The chicken develops a gorgeous caramelized crust on top while staying incredibly juicy underneath. This is comfort food at its finest, and your whole family will be asking for seconds.
Ingredients
- 6 boneless, skinless chicken thighs
- 1 and 1/2 cups long-grain white rice, uncooked
- 3 cups low-sodium chicken broth
- 1 cup broccoli florets
- 1 cup diced carrots
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon black pepper
- 1 teaspoon salt, or to taste
- 1 tablespoon soy sauce
- 1 tablespoon Worcestershire sauce
Method
- Please Head On keep on Reading (>).
