Description
This Italian Chicken Rice Casserole is a comforting one-pan meal featuring tender, bone-in chicken thighs baked with long-grain white rice, aromatic vegetables, diced tomatoes, and Italian seasoning. Finished with melted mozzarella cheese and fresh parsley, it’s a flavorful and hearty dish perfect for a family dinner.
Ingredients
Scale
Main 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 Oven: Preheat your oven to 375°F (190°C) and assemble all ingredients to prepare for cooking.
- Sauté Vegetables: In a large skillet, heat olive oil over medium heat. Add minced garlic, diced onion, and red bell pepper. Sauté until soft and fragrant, about 5 minutes.
- Toast Rice: Add the long-grain white rice to the skillet with the vegetables and toast lightly for 2 minutes to enhance its nutty flavor.
- Add Broth and Simmer: Pour in the low-sodium chicken broth and stir gently to combine with the rice and vegetables. Allow mixture to come to a gentle simmer.
- Prepare Chicken: Season the bone-in, skinless chicken thighs with salt, pepper, and dried Italian seasoning. Nestle the chicken thighs into the rice mixture evenly in the skillet.
- Add Tomatoes: Pour the undrained canned diced tomatoes over the chicken and rice mixture to add richness and moisture.
- Bake Covered: 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.
- Add Cheese and Melt: Remove casserole from oven, sprinkle shredded mozzarella cheese over the top, and return uncovered to the oven for 5 more minutes to melt the cheese and develop a golden color.
- Rest and Garnish: Let the casserole rest for a few minutes before serving. Garnish with freshly chopped parsley for a fresh finish.
Notes
- Use bone-in, skinless chicken thighs for the best flavor and moisture.
- You can substitute mozzarella cheese with provolone or fontina for a different cheese flavor.
- Adjust seasoning to taste; add more Italian seasoning or fresh herbs if desired.
- If you don’t have a skillet suitable for oven use, transfer the mixture to an oven-safe casserole dish before baking.
- This dish can be refrigerated for up to 3 days and reheated gently before serving.
