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.
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!
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