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Looking for a comforting, no-fuss dinner that’s perfect for busy weeknights?
This Simple Italian Chicken Rice Casserole is the answer!
It combines tender chicken thighs with flavorful rice, fresh vegetables, and a gooey layer of melted mozzarella cheese.
With just a few simple steps, you can create a hearty, satisfying meal that will quickly become a family favorite.
Get ready to enjoy a warm, cheesy hug in a skillet!
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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 can (14.5 ounces) diced tomatoes, undrained
- 1 cup shredded mozzarella cheese
- Fresh parsley for garnish
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Instructions
Step 1: Prep and Preheat
- Preheat your oven to 375°F and gather your ingredients. Let’s make something delicious!
Step 2: Cook Veggies
- Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium heat. Add the diced onion, garlic, and red bell pepper.
- Cook for about 5 minutes until the veggies are soft and smell amazing.
Step 3: Toast the Rice
- Stir in the rice and let it cook for 2 minutes, just enough to get a little color on the rice. This will add more flavor.
Step 4: Add Broth
- Pour in the chicken broth and bring it to a gentle simmer.
Step 5: Season Chicken
- Sprinkle your chicken thighs with the salt, pepper, and Italian seasoning.
- Nestle the seasoned chicken into the rice mixture, making sure the chicken is in contact with the rice.
Step 6: Tomatoes on Top
- Pour the can of diced tomatoes (including the liquid) over the chicken and rice.
- Don’t stir; just let the tomatoes sit on top.
Step 7: Bake
- Cover your skillet with a lid or foil and place it in the oven.
- Bake for 35 to 40 minutes, or until the chicken is cooked through and the rice has soaked up all the broth.
Step 8: Cheese It Up
- Take the skillet out of the oven, remove the cover, and sprinkle the mozzarella cheese on top.
- Pop it back in the oven for another 5 minutes, uncovered, until the cheese is melted and slightly golden.
Step 9: Finish and Serve
- Let the casserole sit for 5 minutes to cool slightly, then sprinkle with fresh parsley for a pop of color.
- Time to dig in!
FAQs
Can I use boneless chicken thighs instead of bone-in?
Yes, you can use boneless chicken thighs. They will cook a bit faster, so check them a few minutes earlier to avoid overcooking. The flavor will still be delicious!
What if I don’t have chicken broth?
You can substitute chicken broth with vegetable broth or even water if necessary. For extra flavor, consider adding a bit of extra seasoning or a splash of soy sauce.
Simple Italian Chicken Rice Casserole
A simple and flavorful one-pan chicken and rice casserole topped with melty mozzarella, perfect for beginners looking for an easy, hearty meal.
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RateServings: 4
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 tbsp olive oil
- 6 to 8 bone-in, skinless chicken thighs
- 1 tsp dried Italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 can (14.5 oz) diced tomatoes with the liquid
- 1 cup shredded mozzarella cheese
- Fresh parsley for garnish
Instructions
Prep and Preheat
- Preheat your oven to 375°F and gather your ingredients. Let's make something delicious!
Cook Veggies
- Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium heat. Add the diced onion, garlic, and red bell pepper. Cook for about 5 minutes until the veggies are soft and smell amazing.
Toast the Rice
- Stir in the rice and let it cook for 2 minutes, just enough to get a little color on the rice. This will add more flavor.
Add Broth
- Pour in the chicken broth and bring it to a gentle simmer.
Season Chicken
- Sprinkle your chicken thighs with the salt, pepper, and Italian seasoning. Nestle the seasoned chicken into the rice mixture, making sure the chicken is in contact with the rice.
Tomatoes on Top
- Pour the can of diced tomatoes (including the liquid) over the chicken and rice. Don’t stir; just let the tomatoes sit on top.
Bake
- Cover your skillet with a lid or foil and place it in the oven. Bake for 35 to 40 minutes, or until the chicken is cooked through and the rice has soaked up all the broth.
Cheese It Up
- Take the skillet out of the oven, remove the cover, and sprinkle the mozzarella cheese on top. Pop it back in the oven for another 5 minutes, uncovered, until the cheese is melted and slightly golden.
Finish and Serve
- Let the casserole sit for 5 minutes to cool slightly, then sprinkle with fresh parsley for a pop of color.Time to dig in!
hey, can I toss in some frozen peas with the veggies? wanna make it a bit more colorful.
Frozen peas sound like a great addition for color and extra nutrients!
LOVE the idea of toasting the rice! Never THOUGHT of that before!!! Does it make the rice crunchier??
can i use instant rice instead gotta save time lol
Toasting the rice must add an interesting texture. Good tip!
never thought bout puttin tomatoes on top before baking, gonna try it
if i forget to preheat the oven does that make it a raw diet haha
Not sure if baking the chicken with the skin on is the best. Doesn’t that trap moisture and prevent crisping?
Trying to figure out if using bone broth instead of chicken broth would amp up the nutrition. Thoughts, Sandra?
Actually, toasting rice before cooking it in broth is an age-old method. Enhances flavor and aroma.
really? first time hearing about toasting rice, Does it work with all types of rice?
Yes, it does. Whether it’s basmati, jasmine, or even shorter-grain varieties, toasting enhances the rice’s nutty flavors.