Oven Baked Chicken and Rice with Vegetables

This easy Oven Baked Chicken and Rice with Vegetables recipe is a must try.  The one-pan meal is ready to go in the oven in just 15 minutes. This combination of rice, chicken, and vegetables baked together is phenomenal.

Baked chicken and rice recipe in a casserole dish with vegetables.

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Chicken and Rice-

This baked chicken and rice casserole in the oven is such a great recipe. Sauteed chicken and mushrooms baked with rice and carrots and peppers, the combination of flavors is amazing. The rice is fluffy and not mushy, comes out perfect every time. With the vegetables being in the dish already, you don’t need an additional side dish.

This oven-baked rice with chicken is somewhere between a rice pilaf recipe and a plov recipe.

rice pilaf in a serving bowl with a spoon.

Can you use different Vegetables?

Yes, you can substitute for different vegetables. Broccoli, sweet peas, cauliflower, asparagus or even green beans are all great to use in the chicken and rice bake. Our kids don’t like any vegetables at all, so sometimes I will make this recipe with extra chicken and plain rice and serve it with a nice loaded salad. 🙂

Can you use Different Meat?

We like to use chicken breast or chicken thighs for this recipe. You want to make sure the chicken isn’t fully cooked in the skillet – it will finish cooking in the oven.

Pork may be substituted for the chicken. When sauteeing pork, give it a nice crispy finish (make sure skillet is hot before adding the meat). Continue with the pork per instructions.

Beef may also be substituted for the chicken. Cut beef pieces into smaller sizes than you would the chicken. Beef is tougher meat and smaller pieces will ensure end result for meat is tender.

What kind of Rice do you use for Chicken and Rice Casserole?

Any long grain rice will work in this recipe.

Step by step on how to make Oven Baked Chicken and Rice with Vegetables.

How to Bake Rice in the Oven-

When you cook rice on a stove top, often times the rice will not come out as desired. The rice will either be undercooked and unpleasant or, overcooked and mushy. That’s why learning to cook rice in the oven is such a great idea – the rice always comes out so beautifully. Each oven is slightly different so baking time may be a little different but the concept stays the same – oven baked rice is the way to go!

How to Prepare Chicken and Rice in Advance?

If you like to prepare dinner in advance, this baked chicken and rice is a great recipe to prep ahead of time. Cut all the vegetables and saute the chicken and mushrooms. Add everything to a casserole dish with the rice (minus the water and chicken broth), cover dish tightly. Refrigerate. Then, when you are ready to bake the rice, add the wet ingredients and bake as instructed.

Dinner is ready in no time and you can read a book or enjoy some quiet time doing homework with your kiddos instead of being in the kitchen, you’re welcome! 🙂

Oven Baked Chicken and Rice with Vegetables topped with greens.

Benefits of rice:

  • ENERGY- Rice contains carbohydrates, which keeps your body functioning, which gives the body energy (me like)
  • DIET- rice doesn’t contain any harmful fats. Also has low levels of cholesterol and sodium (winner).
  • METABOLISM- Improved metabolism (I really should be eating rice every day then, haha).
  • There are many benefits of rice and most importantly it tastes PHENOMENAL!

How long do I bake the rice?:

All ovens are different and baking time will slightly vary, depending on your oven. Just keep an eye on your rice. Once the water starts to completely absorb into the rice, try a piece of rice. If rice is still really undercooked, cover it with foil to finish the baking so the rice bakes evenly. Record the baking time for your oven so you know how long to keep it baking for next time – there will be a next time, it’s great! 😉

Try these other RICE recipes:

Print Recipe
5 from 6 votes

Oven Baked Chicken and Rice with Vegetables

Easy, quick and ready to bake in under 15-minutes one-pan meal. Oven Baked Chicken and Rice with mushrooms, carrots and pepper. Easy baked chicken and rice dinner. 
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Dinner
Cuisine: American
Keyword: chicken and rice
Servings: 8 servings
Calories: 240kcal



  • Finely chop the onion.
  • Cut the chicken into small bite-size pieces.
  • Combine butter and onion in a skillet and sauté until tender, add the chicken pieces. Salt and pepper to taste. Cook chicken until it's not pink anymore, but don't fully cook it, transfer to the baking dish.
  • Peel and quarter mushrooms (or slice). In the same skillet sauté the mushrooms until fully cooked and golden. Lightly salt and pepper. Transfer to the casserole dish.
  • Cut the carrot and pepper into thin strands. 
  • Add the carrot and pepper strands into the casserole dish (uncooked).
  • Add the rice, water and chicken broth.
  • Mix all the ingredients. Season with 1 tsp salt, 1/2 tsp pepper and 1 tsp favorite season, combine.
  • Baked in oven at 400°F for 40-50 minutes. Mix few times during baking.
Nutrition Facts
Oven Baked Chicken and Rice with Vegetables
Amount Per Serving
Calories 240 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 4g25%
Cholesterol 31mg10%
Sodium 624mg27%
Potassium 266mg8%
Carbohydrates 30g10%
Fiber 1g4%
Sugar 1g1%
Protein 8g16%
Vitamin A 1680IU34%
Vitamin C 14.6mg18%
Calcium 22mg2%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.

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Show 22 Comments
  • Tricia 01/21/2020, 12:20 am Link Reply

    I am so excited to try this recipe but I have very picky kids and this will be much more well received if use veggies they are familiar with. Do you think I could just add frozen peas and carrots at some point, and if so when do you recommend adding them?

    • Valentina's Corner 01/21/2020, 1:29 pm Link Reply

      You can defiantly substitute with your favorite vegetables. Just add them the same time you add the vegetables in now! 🙂

  • Cathy 09/12/2019, 11:11 am Link Reply

    What spice can I use instead of vegeta? I don’t have lawry’s, but I have seasoned salt.

    • Valentina's Corner 09/12/2019, 1:22 pm Link Reply

      You can use anything you like, Cathy. Seasoned salt is just fine. The flavors from the chicken and veggies will be enough. I hope you enjoy the rice as much as we do.

  • Dana K 08/14/2019, 11:52 am Link Reply

    Hi Valentina! That’s great recipe! Can I use buckwheat instead of rice? If yes, do i need change anything or not?

    • Valentina's Corner 08/14/2019, 3:03 pm Link Reply

      Dana, oh that sounds soo wonderful. We absolutely love buckwheat. Honestly, I’ve never tested it with buckwheat and am not sure if you’d need to adjust the water at all. :/ If you test it, please let me know how it turns out.

  • Lennex 02/07/2019, 11:00 pm Link Reply

    I loved this baked rice recipe! It was so easy and the flavors all cooked together to make a delicious meal!

    • Valentina's Corner 02/08/2019, 3:27 pm Link Reply

      Thank you, Lennex. I just love the vegetables in this baked rice. So glad you enjoyed it too. <3

  • Deb 12/09/2018, 7:53 pm Link Reply

    I loved the flavor of this dish! Cooking time does vary with type of rice and altitude. I used Jasmine rice, only half cup, and 2 cups of natural chicken broth only, no water, and a mixture of frozen vegetables and fresh. Being at 6200ft above sea level, cooking time was too long using the oven. In fact, after one hour, I simply transferred the entire meal onto the stovetop, adding more broth, and then adding my freshly cooked chicken breast for 15 more minutes and wahla! A tip that worked for me was to boil an entire chicken the day before and use the flavored broth and meat for this recipe the following day, its marvelous and delicious!

    • Valentina's Corner 12/10/2018, 10:22 am Link Reply

      Enjoyed reading your comment, Deb! Thanks so much for all the tips, I am sure they will be very useful to someone else, truly appreciate it.

  • Chachoi 12/01/2018, 3:31 pm Link Reply

    What’s the cooking timen if using basmati brown rice?

    • Valentina's Corner 12/01/2018, 9:30 pm Link Reply

      Hi, Chachoi. Though I’ve never tested with basmati brown rice, I don’t see why you couldn’t. The cook time will be longer. Cover baking dish for half of the cook time and add 10-15 minutes of baking time. I hope you give it a try and love it.

  • Violetta 04/24/2018, 6:41 pm Link Reply

    What kind of rice is it ?

    • admin 04/25/2018, 8:00 pm Link Reply

      Hi, Violetta.
      I just used a while long grain rice here. Uncle Ben’s is my favorite. 🙂 I hope you make this and love it as much as we do.

  • Irina 04/18/2018, 11:34 pm Link Reply

    Turned out delicious ! Everyone loved it. Thanks!

    • admin 04/19/2018, 12:24 am Link Reply

      Thank you, Irina! I love hearing that. Especially about such an easy recipe. Thanks for visiting our online home, come back for a visit:)..

  • Emma 03/21/2018, 3:35 pm Link Reply

    Made this rice and everyone loved it!! 5 stars 🙂

    • admin 03/21/2018, 5:01 pm Link Reply

      That’s so wonderful, Emma! Thanks for sharing and for the 5 star. Yahooo!! 🙂

  • Olesya 03/15/2018, 8:30 am Link Reply

    Valia, made this last night. We all LOVED it. I never baked rice before WOW.. I used broccoli like you said and didn’t have red peppers. It was really yammy recipe. THank you so much

    • admin 03/15/2018, 8:34 am Link Reply

      You are so kind, Olesya:). Yes, broccoli is really good in this recipe. I’m so glad you liked the recipe and especially grateful you took the time to comment. <3

  • Lil 03/15/2018, 1:59 am Link Reply

    Hi. Do you use chicken thighs or breast? I’d think breast would get dry cooking so long in the oven. But other then that looks delicious!

    • admin 03/15/2018, 8:35 am Link Reply

      Either may be used, Lil. Since the chicken is in the water for most of the cooking, it’s almost like it “braises” it and it will not taste dry at all, just softens the meat! 🙂 Hope you love the recipe.

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