One-Pot Chicken and Rice Casserole with Vegetables

By AislePrompt Editorial · Published 2026-04-01 · Updated 2026-04-01

A hearty One-Pot meal featuring tender chicken, fluffy rice, and a medley of vegetables in a savory broth. This one-pot recipe, ready in about 70 minutes, pairs chicken thighs, rice, carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.

Ingredients

• 400g chicken thighs
• 1 cup rice
• 1 cup, diced carrots
• 1/2 cup, diced celery
• 1 small, diced onion
• 2 cloves, minced garlic
• 2 cups broth
• 1 cup, chopped tomatoes
• 1 tsp, fresh thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp olive oil

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Instructions

1. Step 1: Heat 1 tbsp olive oil in a large pot over medium heat. Add 1 small diced onion, 2 minced garlic cloves, 1/2 cup diced celery, and 1 cup diced carrots. Sauté for 5 minutes until softened.
2. Step 2: Add 400g chicken thighs, season with salt and pepper, and cook for 5 minutes until browned. Stir in 1 cup chopped tomatoes and 1 tsp thyme.
3. Step 3: Pour in 2 cups broth, stir to combine. Add 1 cup rice and bring to a boil. Reduce heat to low, cover, and simmer for 30-40 minutes until rice is tender and liquid is absorbed.
4. Step 4: Garnish with fresh thyme leaves before serving.