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
- Preheat your oven to 375°F (190°C). Lightly grease a large glass baking dish with a little olive oil or cooking spray and set aside.
- In a small bowl, mix together the smoked paprika, garlic powder, onion powder, cumin, salt, and black pepper. Rub this spice mixture all over the chicken thighs until they are evenly coated on all sides.
- In the prepared baking dish, combine the uncooked rice, chopped onion, minced garlic, diced carrots, chicken broth, soy sauce, and Worcestershire sauce. Stir everything together gently until well mixed.
- Nestle the seasoned chicken thighs on top of the rice mixture, pressing them down slightly so the bottoms just touch the liquid. Drizzle the olive oil over the top of the chicken.
- Cover the baking dish tightly with aluminum foil and place it in the preheated oven. Bake covered for 35 minutes.
- After 35 minutes, carefully remove the foil and scatter the broccoli florets around and between the chicken pieces. Return the dish to the oven, uncovered, and bake for an additional 20 to 25 minutes, or until the chicken is deeply golden and caramelized on top and the rice has absorbed all the liquid.
- Remove from the oven and let the casserole rest for 5 minutes before serving. This allows the rice to settle and makes it easier to scoop and plate.
- Serve hot, spooning the flavorful rice and vegetables alongside each piece of chicken. Enjoy!
Tips for the Best Results
Use chicken thighs rather than breasts for this recipe — they stay much more moist and flavorful during the longer baking time. If you prefer chicken breasts, reduce the uncovered baking time by about 5 minutes to prevent drying out.
Make sure your baking dish is tightly sealed with foil during the first phase of cooking. This traps the steam and is what cooks the rice perfectly. Any gaps can cause the liquid to evaporate too quickly, leaving you with undercooked rice.
Feel free to swap out the vegetables based on what you have on hand. Peas, green beans, or bell peppers all work beautifully in this casserole. Add softer vegetables only during the uncovered baking phase to prevent them from turning mushy.
Leftovers keep well in the refrigerator for up to 3 days. Reheat with a splash of broth or water to bring the rice back to life and keep everything moist and delicious.
