This Italian Chicken and Rice Casserole is an easy one-dish meal.
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I often look at recipes to see if there is a way to make them with fewer dishes, especially when I have multiple ingredients that are usually cooked before combining them in the final dish. I ask myself if there is a way to cook ingredients together or in the same pan at different times. Because who wants to wash any more dishes than you have to? This is where an oven-safe skillet with a lid or a braiser can come in handy! You can cook some items on the stove top, then put it in the oven to finish it off.
How do you cook Italian Chicken Casserole in One Pan?
I made this Italian Chicken Casserole in a brasier, but it can also be made in an oven-safe skillet or a large frying pan. First, I browned the chicken thighs in olive oil. Then I removed the thighs and placed them on the upturned lid, while I added the other ingredients to the pan. Then I placed the chicken on top of the vegetables, put the lid on, and cooked it in the oven at 425 for 25 minutes.
Can I make Italian Chicken in a Casserole Dish?
If you don’t have an oven-safe skillet to braiser, you can make Italian Chicken and Rice in a traditional casserole dish. Brown your chicken in a skillet while you assemble the rice and vegetables in the casserole dish. Then place the browned thighs on top of the vegetables and cover the dish with foil before placing it in the oven.
Prep-Ahead Tips:
You can cut your vegetables before making the casserole, place them in containers or sandwich bags, and store them in the refrigerator. However, I don’t recommend assembling this casserole ahead of time since it uses uncooked rice and browned meat instead of fully cooked meat.
Chicken and Rice Casserole Recipe
The combination of chicken thighs, rice, and vegetables makes this a satisfying one-pan meal.
Ingredients:
2 tablespoons olive oil
6 chicken thighs
1/2 teaspoon seasoned salt
1/2 teaspoon garlic powder
1/4 teaspoon pepper
1 cup uncooked Basmati rice
2 cups chicken broth
1 teaspoon oregano
1 teaspoon thyme
1 teaspoon basil
2 Roma tomatoes diced
1 cup carrots thinly sliced
1 cup whole green beans, fresh or frozen
1/2 cup mushrooms diced
2 stalks celery thinly sliced
1/2 cup yellow onion diced
1/4 cup bell peppers
4 cloves garlic minced
Directions:
1. Preheat oven to 450 degrees Fahrenheit.
2. Add oil to an oven-safe pan with a lid. Place chicken thighs in the pan and sprinkle with seasoned salt, garlic powder, and pepper. Brown the chicken on both sides.
3. Remove the chicken from the pan. (I like to place it on the upturned lid, so I don’t dirty another dish). Leave the oil and drippings in the pan.
4. Add the broth to the pan. Heat over medium-high heat until it reaches a boil. Remove from heat.
5. Add the rice, oregano, basil, and thyme to the pan. Stir to combine. Add the tomatoes, carrots, green beans, mushrooms, celery, onions, peppers, and garlic.
6. Place the thighs on top of the vegetables.
7. Cover the pan with the lid and bake at 450 degrees for 25 minutes or until the rice has absorbed all the liquid.
What do you serve with Italian Chicken Casserole?
This is a pretty balanced meal on its own, so can feel comfortable serving this casserole without any additional sides on busy nights. However, if you wish to add a side it goes well with a salad, sauteed vegetables, or garlic bread.
Variations for Italian Chicken and Rice Casserole:
Top with Cheese: Mozzarella and/or parmesan cheese make delicious additions.
Substitute the vegetables: Use a can of diced tomatoes instead of the Roma tomatoes. Swap out the vegetables for what you have on hand such as replacing the green beans with a cup of diced zucchini, yellow squash, or eggplant.
Broth Substitutes: The rice needs 1 3/4 cup of broth, stock, or water to cook properly in this dish. You can use vegetable broth or water instead of chicken broth.
Add more spices: If you don’t have onion or garlic on hand, add a teaspoon of onion powder or garlic powder as a replacement.
Storage Tips:
I like to make individual chicken and rice bowls with the leftovers. Place individual servings in lidded containers. This can be kept in the refrigerator for 5 days or the freezer for 3 months.
Thaw frozen servings overnight in the refrigerator.
Reheat for 1 minute on high in the microwave.
Printable Recipe for Italian Chicken and Rice Casserole
Italian Chicken and Rice Casserole
Ingredients
- 2 tablespoons olive oil
- 6 chicken thighs
- 1/2 teaspoon seasoned salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon pepper
- 1 cup uncooked Basmati rice
- 2 cups chicken broth
- 1 teaspoon oregano
- 1 teaspoon thyme
- 1 teaspoon basil
- 2 Roma tomatoes diced
- 1 cup carrots thinly sliced
- 1 cup green beans
- 1/2 cup mushrooms diced
- 2 stalks celery thinly sliced
- 1/2 cup yellow onion diced
- 1/4 cup bell peppers
- 4 cloves garlic minced
Instructions
- Preheat oven to 450 degrees.
- Add oil to an oven-safe pan with a lid. Place chicken thighs in pan and sprinkle with seasoned salt, garlic powder, and pepper. Brown chicken on both sides.
- Remove the chicken from pan. (I like to place it the upturned lid, so I don't dirty another dish).
- Add the broth to the pan. Heat over medium-high heat until it reaches a boil. Remove from heat.
- Add the rice, oregano, basil, and thyme to the pan. Stir to combine. Add the tomatoes, carrots, green beans, mushrooms, celery, onions, peppers, and garlic.
- Place the thighs on top of the vegetables. Cover with the lid and bake at 450 degrees for 25 minutes or until the rice has absorbed all the liquid.
Nutrition
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Swathi says
You are now inventing lot of chicken casserole recipe, nice one.