Description
This Italian Chicken Rice Casserole is a comforting one-pan meal combining tender bone-in chicken thighs with flavorful long-grain rice cooked in a savory blend of garlic, onion, bell pepper, and diced tomatoes. Baked to perfection with Italian herbs and finished with gooey melted mozzarella cheese, this dish is both hearty and easy to prepare, making it 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 gather all your ingredients to have them ready for cooking.
- Sauté Vegetables: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add minced garlic, diced onion, and red bell pepper. Cook, stirring frequently, until the vegetables are softened and fragrant, about 5 minutes.
- Toast Rice: Add 1 1/2 cups long-grain white rice to the skillet with the sautéed vegetables. Toast the rice for approximately 2 minutes, stirring to lightly brown and enhance its nutty flavor.
- Add Broth: Pour in 3 cups of low-sodium chicken broth, gently stirring to combine with the rice and vegetables. Allow the mixture to come to a simmer.
- Season & Arrange Chicken: Season 6 to 8 bone-in, skinless chicken thighs with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1 teaspoon dried Italian seasoning. Nestle the chicken pieces evenly into the rice mixture in the skillet.
- Add Tomatoes: Pour the undrained 14.5-ounce can of diced tomatoes over the chicken and rice, allowing the juice to enrich the dish.
- Bake Covered: Cover the skillet with foil or a lid and place it in the preheated oven. Bake for 35 to 40 minutes, or until the chicken is fully cooked (internal temperature of 165°F/75°C) and the rice has absorbed all the liquid.
- Add Cheese: Remove the casserole from the oven. Sprinkle 1 cup shredded mozzarella cheese evenly over the top. Return it uncovered to the oven and bake for an additional 5 minutes until the cheese is melted and golden.
- Rest & Garnish: Let the casserole rest for a few minutes after baking. Garnish with freshly chopped parsley before serving for a bright, fresh finish.
Notes
- Use bone-in, skinless chicken thighs for juicier, more flavorful meat.
- If you prefer, substitute chicken broth with vegetable broth for a lighter taste.
- Make sure the chicken reaches an internal temperature of 165°F (75°C) for safe consumption.
- Leftovers can be refrigerated for up to 3 days and reheated gently before serving.
- For a lower-fat version, reduce the oil to 1 tablespoon and use part-skim mozzarella cheese.
- You can garnish with fresh basil or oregano as alternatives to parsley for added Italian flavor.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
