Bone-in chicken thighs bake over rice with broth, diced tomatoes, onion and bell pepper. Italian seasoning and a mozzarella topping finish the dish. A covered oven-safe pan helps the rice absorb liquid while the chicken cooks.
Recipe Details
- Oven: 375°F (190°C)
- Covered bake: about 35–40 minutes, then about 5 minutes with cheese
- Rest: 5 minutes
Ingredients
- 1 1/2 cups long-grain white rice
- 3 cups low-sodium chicken broth
- 2 garlic cloves, minced
- 1 small onion, diced
- 1 red bell pepper, diced
- 2 tablespoons olive oil
- 6–8 bone-in, skinless chicken thighs, thawed
- 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, chopped, for garnish
How to Make Chicken and Rice Casserole
Prepare the oven and vegetables
Heat the oven to 375°F (190°C). In a wide oven-safe skillet with enough capacity for the rice, liquid and thighs, heat the olive oil over medium heat. Cook the onion and pepper until softened, about 5 minutes, adding garlic near the end.
Toast the rice and add broth
Stir in the rice and toast for about 2 minutes. Pour in the chicken broth and bring to a gentle simmer.
Add the chicken and tomatoes
Season the thawed thighs with Italian seasoning, salt and pepper. Nestle into the rice and add the undrained tomatoes and their juices.
Bake covered
Cover with an oven-safe lid or foil and bake for about 35–40 minutes. Check that the rice is tender and each thigh reaches at least 165°F (74°C) in its thickest part without touching bone. Extend covered baking if needed; thigh size and pan depth change the timing.
Melt the cheese
Uncover, sprinkle with mozzarella and bake for about 5 more minutes, until melted and bubbling.
Rest and garnish
Rest for 5 minutes, then sprinkle with parsley and serve.
Tips and Common Mistakes
- Use long-grain white rice; brown or instant rice needs a different liquid and cooking schedule.
- Keep the lid or foil fitted during the rice-cooking stage.
- Use an oven-safe skillet and lid with adequate capacity.
- Keep the tomato juices because they are part of the cooking liquid.
- Check chicken with a thermometer and rice by texture, extending cooking if either is underdone.
Storage and Make-Ahead Tips
Refrigerate the chicken and rice in shallow covered containers within 2 hours and use within 3–4 days. Reheat portions to 165°F (74°C), adding a little broth if the rice has become dry.
Frequently Asked Questions
Can I use brown rice directly?
Not with the same schedule. Brown rice usually needs more liquid and longer cooking, so this version uses long-grain white rice.
Why is the rice still firm?
The cover may have allowed too much steam to escape or the pan may need longer. Check liquid and continue covered until tender.
How do I check bone-in chicken?
Measure the thickest meat portion without touching bone; it should reach at least 165°F (74°C).