One-Pan Chicken and Rice Casserole

By AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A hearty, no-wash recipe combining tender chicken, fluffy rice, and roasted vegetables in one skillet for a stress-free meal. This American-inspired chicken recipe, ready in about 60 minutes, pairs chicken, rice, broccoli for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 500 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 25 min Cook: 35 min Serves 4 American cuisine 500 cal/serving

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Ingredients

1.25 lbs thighs chicken
1 cup uncooked rice
1.5 cups florets broccoli
1 cup sliced carrots
1 medium diced onion
2 cloves minced garlic
2 tbsp soy sauce
1 tbsp olive oil
1/2 tsp pepper

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Instructions

Step 1: Preheat oven to 375°F (190°C). In a large oven-safe skillet, heat 1 tbsp olive oil over medium heat. Add 1 medium onion and 2 cloves garlic, sauté for 3 minutes until softened.
Step 2: Add 1.25 lbs chicken thighs and cook for 5 minutes until browned. Stir in 1.5 cups broccoli, 1 cup carrots, and 1/2 tsp pepper. Cook for 2 minutes.
Step 3: Pour 1 cup rice into the skillet, stirring to coat. Add 2 tbsp soy sauce and 1/4 cup water. Cover and bake for 25-30 minutes until the rice is tender and the chicken is cooked through.