Description
This flavorful Italian Chicken and Rice Bake combines tender chicken thighs, savory rice, and delicious tomatoes for a hearty meal.
Ingredients
Scale
- 1½ pounds boneless skinless chicken thighs
- 2 cups uncooked long-grain white rice
- 2 cans (14 oz each) petite-cut diced tomatoes, with juices
- 1¾ cups chicken stock
- 1 packet Good Seasons Italian Dressing & Seasoning Mix (divided)
- 1 tablespoon Knorr chicken bouillon
- ½ cup grated Parmesan cheese or Pecorino Romano
- 1 stick (½ cup) salted butter, melted
- Paprika (to taste)
Instructions
- Preheat your oven to 350°F.
- Lightly grease a 9×13 baking dish.
- Add the uncooked rice directly to the dish. Pour in both cans of diced tomatoes with their juices, followed by the chicken stock.
- Give it a very light stir—just enough to spread everything out.
- Sprinkle in 1 tablespoon Knorr chicken bouillon and half of the Italian seasoning packet. Gently mix just a bit to combine.
- Pour the melted stick of butter evenly over the rice mixture. Do not stir.
- Sprinkle the grated Parmesan or Pecorino Romano evenly over the top. Again—no mixing.
- Place the chicken thighs right on top of the cheese layer (don’t nestle them into the rice).
- Season the chicken with the remaining half of the Italian seasoning packet and a light sprinkle of paprika.
- Cover the dish very tightly with foil.
- Bake at 350°F for 1 hour.
- After 1 hour, increase the temperature to 375°F, remove the foil, and bake uncovered for 20-25 more minutes, until the chicken starts to brown and the rice is tender.
- For extra color, you can broil for 1–3 minutes, watching closely.
Notes
- This dish can be prepared in advance and refrigerated before baking.
- Feel free to add vegetables like bell peppers or zucchini for extra nutrition.
- Make sure not to stir the layers once placed in the pan for the best texture.
- Prep Time: 10 minutes
- Cook Time: 1 hour 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate