Simple No-Peek Chicken and Rice Casserole

By AislePrompt Editorial · Published 2026-05-28 · Updated 2026-05-28

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.

An effortless baked chicken and rice casserole combining tender chicken thighs, long grain rice, and savory broth all cooked together in one dish. This American-inspired chicken recipe, ready in about 65 minutes, pairs bone-in chicken thighs, long grain white rice, chicken broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 6, 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: 15 min Cook: 50 min Serves 6 American cuisine 450 cal/serving

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Ingredients

6, skin on bone-in chicken thighs
1 1/2 cups long grain white rice
3 cups chicken broth
1 cup diced onion
3 cloves minced garlic
2 tbsp olive oil
1 1/2 tsp salt
1 tsp black pepper
1 tsp dried thyme
1 cup frozen peas

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Instructions

Step 1: Preheat oven to 375°F. In a large ovenproof skillet or Dutch oven, heat 2 tbsp olive oil over medium heat. Season 6 bone-in chicken thighs with 1 tsp salt and 1/2 tsp black pepper, then brown skin side down for 5-6 minutes until golden and crispy. Flip and cook 3 minutes more. Remove chicken and set aside.
Step 2: In the same skillet, add 1 cup diced onion and 3 minced garlic cloves. Sauté over medium heat for 3-4 minutes until softened and fragrant.
Step 3: Stir in 1 1/2 cups long grain white rice, 3 cups chicken broth, 1 tsp dried thyme, 1/2 tsp salt, and 1/2 tsp black pepper. Bring to a simmer.
Step 4: Nestle browned chicken thighs skin side up into the rice mixture. Cover skillet tightly with foil or a lid.
Step 5: Bake in the preheated oven for 40 minutes. Remove foil, scatter 1 cup frozen peas over the rice, then bake uncovered for an additional 10 minutes until peas are heated through and chicken is cooked to an internal temperature of 165°F.
Step 6: Let rest 5 minutes before serving.