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
