Simple No-Peek Chicken and Rice Casserole
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 ready in about 65 minutes pairs skin on 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.
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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Simple No-Peek Chicken and Rice Casserole take to make?
Total time is about 65 minutes (15 min prep + 50 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Simple No-Peek Chicken and Rice Casserole?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep long grain white rice from drying out.
Can I substitute ingredients in Simple No-Peek Chicken and Rice Casserole?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Simple No-Peek Chicken and Rice Casserole for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Simple No-Peek Chicken and Rice Casserole?
American chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
