This peanut chicken and rice bake is a Thai-inspired, one-pan dinner that comes together in a single casserole dish. Chicken, rice, vegetables, and a homemade peanut sauce are all baked together with minimal prep and almost no cleanup

While I LOVE spending an hour or more making dinner – obsessing over every little detail and making meal special – I rarely have time for it. 90% of my dinners are hurry-up, last-minute type of meals.

Needless to say, I’m always on the lookout for dinner ideas that taste great but require minimal prep time and clean up.

Enter this Thai peanut chicken casserole; A one-pan peanut chicken and rice dish.

ONE PAN, you guys. 

The ingredients are all added to a casserole dish (rice, chicken, vegetables, seasonings) and a homemade peanut sauce brings it all together. Some of the peanut sauce is mixed into the casserole dish – and the rest is used to top the dish when it’s done baking.

Ingredients: What You’ll Need To Make Peanut Chicken And Rice Bake

This one-pan dinner is inspired by Thai peanut chicken (or satay… my go-to Thai restaurant order.)

The base is chicken, rice, and vegetables. A full meal in one dish. 

The peanut sauce is the shining star. The flavor maker.

Here’s what you’ll need for the base of the recipe:

• Boneless, skinless chicken breast or chicken thighs (the cheaper option)
• Jasmine rice
• Frozen stir-fry vegetables (any variety will do)
• Yellow onion
• Chicken broth:
  • Money-saving tip: I use Better Than Bouillon mixed with hot water instead of using boxed or canned chicken broth. This method saves money and adds great flavor!
• Soy sauce (or tamari, for gluten-free)
• Butter

Here’s what you’ll need for peanut sauce:

• Peanut butter
• Soy sauce
• Brown sugar
• Garlic powder
• Fresh ginger
• Red pepper flakes (sub sriracha for some spice)
• Fresh lime juice

Peanut butter, chicken, and rice + Thai flavors make this a flavorful weeknight meal that tastes like it took more time to prepare than it actually did.

---

Similar One-Dish, Rice-Based Recipes

I LOVE making flavorful dishes like this one, where the ingredients are mixed into one casserole dish and baked. Fewer dishes, less fuss… but not lacking in flavor or fun. Try these:

Chicken Tikka Masala Bake

Peruvian Chicken And Rice Bake

Cheesy Corn Hotdish

Toppings

This peanut and chicken rice bake tastes great on its own, but shines when you add a variety of toppings:

• Crushed peanuts
• Chopped cilantro
• Chili crisp
• Sriracha sauce
•  Lime segments

Frequently Asked Questions

Can I use brown rice instead of jasmine rice?

You can, but brown rice requires a longer cook time and more liquid than jasmine rice, so you’ll need to adjust the recipe. Add an extra ½ cup of chicken broth and increase the baking time by 20–25 minutes, checking that the rice is fully cooked and the liquid is absorbed before serving. (My recommendation is to stick with the original recipe which was made with jasmine rice.)

Can I use rotisserie chicken?

Yes. Using pre-cooked rotisserie chicken is a great shortcut. Shred or chop the chicken and add it to the casserole dish. Since the chicken is already cooked, keep an eye on the bake time to avoid drying it out. It may be done a bit sooner than the original recipe.

Can I make the peanut sauce ahead of time?

Absolutely. The peanut sauce can be made up to 3 days in advance and stored in an airtight container in the refrigerator. Give it a good stir before using, as it may thicken up a bit when chilled. If it’s too thick, add a splash of warm water.

Is this recipe gluten-free?

It can be. Simply swap the soy sauce for tamari or coconut aminos in both the base and the peanut sauce. All other ingredients are naturally gluten-free. Just double-check your chicken broth label if you’re using store-bought.

What size casserole dish should I use?

A standard 9×13 inch casserole dish works well for this recipe. You want enough room for the rice to spread out in an even layer so it cooks through evenly.

How do I store and reheat leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave with a splash of water or chicken broth to keep the rice from drying out. The peanut sauce may thicken as it sits. A little extra drizzle of sauce on top when reheating goes a long way.