Description
This Italian Chicken Rice Casserole is a hearty and flavorful one-pan meal combining tender bone-in chicken thighs with savory sautéed vegetables, aromatic Italian seasoning, and tender rice cooked in a rich tomato and chicken broth base. Topped with melted mozzarella and fresh parsley, this comforting casserole is perfect for an easy weeknight dinner.
Ingredients
Scale
Rice & Broth
- 1 1/2 cups long-grain white rice
- 3 cups low-sodium chicken broth
Vegetables & Aromatics
- 2 cloves garlic, minced
- 1 small onion, diced
- 1 red bell pepper, diced
Chicken & Seasoning
- 6 to 8 bone-in, skinless chicken thighs
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Other
- 2 tablespoons olive oil
- 1 14.5-ounce can diced tomatoes, undrained
- 1 cup shredded mozzarella cheese
- Fresh parsley for garnish
Instructions
- Preheat Oven and Prep Ingredients: Preheat your oven to 375°F (190°C). Gather and assemble all ingredients to ensure a smooth cooking process.
- Sauté Vegetables: In a large skillet, heat olive oil over medium heat. Add minced garlic, diced onion, and diced red bell pepper, sautéing until the vegetables are soft and fragrant, about 5 minutes.
- Toast the Rice: Add the long-grain white rice to the skillet with the vegetables and lightly toast it for 2 minutes to bring out a nutty flavor.
- Add Broth and Simmer: Pour in the 3 cups of low-sodium chicken broth, stirring gently to combine with the rice and sautéed vegetables. Bring the mixture to a gentle simmer.
- Season Chicken and Add: Season the bone-in, skinless chicken thighs with salt, pepper, and dried Italian seasoning. Nestle the seasoned chicken thighs into the rice mixture in the skillet evenly.
- Add Tomatoes: Pour the undrained canned diced tomatoes over the chicken and rice mixture, allowing the tomato juice to enrich the casserole.
- Bake Covered: Cover the skillet with foil or a tight-fitting lid. Bake in the preheated oven for 35 to 40 minutes until the chicken is fully cooked and the rice has absorbed the broth and tomato juices.
- Add Cheese and Melt: Remove the foil or lid, sprinkle the shredded mozzarella cheese evenly over the top, and return the casserole to the oven uncovered. Bake for an additional 5 minutes until the cheese is melted and golden.
- Rest and Garnish: Let the casserole rest for a few minutes before serving. Garnish with freshly chopped parsley to add color and freshness.
Notes
- Use bone-in, skinless chicken thighs for juicier and more flavorful meat.
- Low-sodium chicken broth helps control salt levels in the dish.
- Make sure to cover the casserole tightly when baking to properly cook the rice and keep moisture in.
- Substitute mozzarella with another melting cheese like provolone or fontina for variation.
- Leftovers keep well refrigerated for up to 3 days and reheat beautifully.
