Indulging in the comforting flavors of Italy, this Italian Chicken Rice Casserole brings together tender chicken thighs, savory rice, and melted mozzarella cheese in one satisfying dish. It’s easy to prepare and perfect for busy weeknights or casual gatherings. I love how the combination of ingredients creates a cozy meal that keeps everyone asking for seconds. This dish is a simple way to bring a bit of Italy right to my dinner table.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 1/2 cups long-grain white rice
3 cups low-sodium chicken broth
2 cloves garlic, minced
1 small onion, diced
1 red bell pepper, diced
2 tablespoons olive oil
6 to 8 bone-in, skinless chicken thighs
1 teaspoon dried Italian seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
1 14.5-ounce can diced tomatoes, undrained
1 cup shredded mozzarella cheese
Fresh parsley for garnish
Directions
Preheat your oven to 375°F (190°C). Assemble all the ingredients to prepare for cooking.
In a large skillet, heat olive oil over medium heat. I sauté minced garlic, diced onion, and red bell pepper until soft and fragrant, about 5 minutes.
Add the long-grain white rice to the skillet and toast it lightly for 2 minutes to enhance its nutty flavor.
Pour in the low-sodium chicken broth, stirring gently to combine with the rice and vegetables. Allow it to come to a gentle simmer.
Season the bone-in, skinless chicken thighs with salt, pepper, and dried Italian seasoning. Nestle the chicken thighs into the rice mixture in the skillet.
Pour the undrained canned diced tomatoes over the chicken and rice, letting the juice add richness to the dish.
Cover the skillet with foil or a lid and bake in the preheated oven for 35 to 40 minutes, until the chicken is fully cooked and the rice has absorbed all the liquid.
Remove the casserole from the oven, sprinkle shredded mozzarella cheese over the top, and return it uncovered to the oven for 5 more minutes to melt the cheese and develop a golden color.
Let the casserole rest for a few minutes before serving. Garnish with freshly chopped parsley for a fresh finish.
Servings and timing
This recipe serves 6 to 8 people. Prep time is about 15 minutes, and cooking time is approximately 40 minutes. It’s an excellent choice when I want a hearty meal without spending hours in the kitchen.
Variations
I sometimes switch up the veggies by adding mushrooms or zucchini to the sauté step. Using boneless chicken thighs or breasts works too, but the bone-in version tends to stay juicier. For a different cheese twist, I like trying provolone or fontina instead of mozzarella. Adding a pinch of red pepper flakes can give the dish a little heat if I’m in the mood for some spice.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I cover the casserole with foil and warm it in a 350°F oven until heated through, about 15-20 minutes. You can also microwave individual portions, but the oven method helps keep the chicken tender and the rice fluffy.
Related recipes:
- Cheesy Chicken and Rice Casserole
- Cheesy Mozzarella Chicken Bake
- Savory Spinach and Mozzarella Egg Bake
FAQs
Can I use brown rice instead of white rice?
Yes, but you’ll need to adjust the cooking time and liquid amount, as brown rice takes longer to cook and requires more broth. It might be best to partially cook the brown rice before adding the chicken.
Is it possible to make this recipe gluten-free?
Absolutely! This recipe is naturally gluten-free as long as you use gluten-free chicken broth and canned tomatoes without additives.
Can I prepare this casserole ahead of time?
Yes, you can assemble the casserole a few hours ahead and keep it covered in the fridge before baking. Just add a few extra minutes to the baking time if it’s cold from the fridge.
What can I substitute for mozzarella cheese?
You can use other melting cheeses like provolone, fontina, or even a mild cheddar for a different flavor profile.
Can I make this recipe in a slow cooker?
Yes, you can cook it on low for 4-5 hours or high for 2-3 hours, but I recommend browning the chicken and sautéing the veggies first for the best flavor.
Conclusion
This Italian Chicken Rice Casserole is a comforting, flavorful dish that’s both simple to make and crowd-pleasing. I love how the tender chicken, aromatic veggies, and cheesy topping come together in one satisfying meal. Whether for a weeknight dinner or casual gathering, it’s a recipe that’s sure to become a favorite in my kitchen!
📖 Recipe:
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Italian Chicken Rice Casserole
- Total Time: 55 minutes
- Yield: 6 to 8 servings
- Diet: Gluten Free
Description
A comforting Italian Chicken Rice Casserole featuring tender chicken thighs, savory rice, and melted mozzarella cheese, perfect for easy weeknight dinners or gatherings.
Ingredients
1 1/2 cups long-grain white rice
3 cups low-sodium chicken broth
2 cloves garlic, minced
1 small onion, diced
1 red bell pepper, diced
2 tablespoons olive oil
6 to 8 bone-in, skinless chicken thighs
1 teaspoon dried Italian seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
1 14.5-ounce can diced tomatoes, undrained
1 cup shredded mozzarella cheese
Fresh parsley for garnish
Instructions
- Preheat your oven to 375°F (190°C). Assemble all the ingredients to prepare for cooking.
- In a large skillet, heat olive oil over medium heat. Sauté minced garlic, diced onion, and red bell pepper until soft and fragrant, about 5 minutes.
- Add the long-grain white rice to the skillet and toast it lightly for 2 minutes to enhance its nutty flavor.
- Pour in the low-sodium chicken broth, stirring gently to combine with the rice and vegetables. Allow it to come to a gentle simmer.
- Season the bone-in, skinless chicken thighs with salt, pepper, and dried Italian seasoning. Nestle the chicken thighs into the rice mixture in the skillet.
- Pour the undrained canned diced tomatoes over the chicken and rice, letting the juice add richness to the dish.
- Cover the skillet with foil or a lid and bake in the preheated oven for 35 to 40 minutes, until the chicken is fully cooked and the rice has absorbed all the liquid.
- Remove the casserole from the oven, sprinkle shredded mozzarella cheese over the top, and return it uncovered to the oven for 5 more minutes to melt the cheese and develop a golden color.
- Let the casserole rest for a few minutes before serving. Garnish with freshly chopped parsley for a fresh finish.
Notes
This recipe serves 6 to 8 people.
Prep time: about 15 minutes; Cook time: approximately 40 minutes.
Variations include adding mushrooms or zucchini, using boneless chicken, or swapping mozzarella for provolone or fontina.
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat covered in a 350°F oven for 15-20 minutes for best texture.
Recipe is naturally gluten-free if using gluten-free broth and canned tomatoes.
Can be prepared ahead and baked later, adding a few extra minutes if chilled.
Slow cooker option: cook on low for 4-5 hours or high for 2-3 hours after browning chicken and sautéing veggies.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Casserole, Main Dish
- Method: Baking, Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving (approx.)
- Calories: 400 kcal
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 85 mg
