Description
This Italian Chicken Rice Casserole is a comforting and flavorful one-pan meal that combines tender bone-in chicken thighs with aromatic vegetables, fluffy rice, and rich diced tomatoes, all baked to perfection and topped with melted mozzarella cheese. It’s an easy-to-make dish that delivers a hearty Italian-inspired taste perfect for family dinners.
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
- Prep Oven and Ingredients: Preheat your oven to 375°F (190°C). Gather and measure all ingredients to have them ready for smooth cooking.
- Sauté Vegetables: In a large skillet, heat olive oil over medium heat. Add the minced garlic, diced onion, and red bell pepper. Cook, stirring occasionally, until the vegetables are softened and fragrant, about 5 minutes.
- Toast Rice: Add the long-grain white rice to the skillet with the vegetables and stir frequently for about 2 minutes. This step enhances the nutty flavor of the rice.
- Add Broth and Simmer: Pour in the low-sodium chicken broth, stirring gently to combine with the rice and vegetables. Bring the mixture to a gentle simmer on the stovetop.
- Season and Arrange Chicken: Season the bone-in, skinless chicken thighs evenly with salt, black pepper, and dried Italian seasoning. Nestle the chicken thighs into the rice mixture in the skillet evenly.
- Add Tomatoes: Pour the undrained canned diced tomatoes over the chicken and rice, distributing the tomato juice and pieces to add depth of flavor and moisture.
- Bake Covered: Cover the skillet with foil or a lid and place it in the preheated oven. Bake for 35 to 40 minutes, until the chicken is fully cooked (internal temperature of 165°F) and the rice has absorbed all the liquid.
- Add Cheese and Melt: Remove the cover and sprinkle the shredded mozzarella cheese evenly over the top of the casserole. Return the skillet to the oven uncovered and bake for an additional 5 minutes, allowing the cheese to melt and develop a golden color.
- Rest and Garnish: Remove the casserole from the oven and allow it to rest for a few minutes to let flavors meld and juices settle. Garnish with freshly chopped parsley before serving for a fresh, vibrant finish.
Notes
- Bone-in, skinless chicken thighs provide moisture and flavor but can be substituted with boneless if desired, adjusting cooking time accordingly.
- Low-sodium chicken broth helps control saltiness; adjust seasoning if using regular broth.
- Make sure to cover the skillet tightly during baking to trap steam and cook the rice properly.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated in the oven or microwave.
- For a spicier version, add crushed red pepper flakes when sautéing vegetables or with the seasoning on chicken.
- Fresh parsley adds color and freshness but can be substituted with basil or oregano based on preference.
