Italian Chicken and Rice Bake (One-Pan Casserole) | CookOS

Italian Chicken and Rice Bake

Name: Italian Chicken and Rice Bake (One-Pan Casserole)
Prep time: 5 min
Total time: 5 min
Yield: 4 servings
Cuisine: Italian-American
Ingredients: 2 cups long grain white rice; 2 (14.5 oz) cans petite diced tomatoes, undrained; 1 tbsp chicken bouillon powder; 1 (0.7 oz) packet dry Italian dressing mix, divided; 1.5 cups chicken stock; 1/2 cup unsalted butter, melted (1 stick); 1/4 cup grated Parmesan cheese; 1.5 lbs boneless, skinless chicken thighs; 1 tsp paprika

This Italian chicken and rice bake is a one-pan casserole that combines tender chicken thighs, long-grain rice, tomatoes, and Italian seasonings in a single dish. With just 5 minutes of prep work, it delivers a complete, flavorful weeknight dinner.

🌍Italian-American 🏷️Chicken and rice 🏷️Casserole 🏷️One-pan meal 🏷️Baked chicken Chicken thighs

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Total

5 min

Servings

Difficulty

Easy

Est. Cost

$19–$31

Recipe Source

View original recipe

From TikTok · by melissajorealrecipes

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Ingredients

2 cups long grain white rice
2 (14.5 oz) cans petite diced tomatoes, undrained
1 tbsp chicken bouillon powder
1 (0.7 oz) packet dry Italian dressing mix, divided
1.5 cups chicken stock
1/2 cup unsalted butter, melted (1 stick)
1/4 cup grated Parmesan cheese
1.5 lbs boneless, skinless chicken thighs
1 tsp paprika

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Instructions

1
Preheat your oven. Add the long grain white rice to a 9x13 inch baking dish.
2
Pour in the two cans of petite diced tomatoes with their juice.
3
Sprinkle the chicken bouillon powder and half of the dry Italian dressing mix over the rice and tomatoes.
4
Pour the chicken stock and melted butter into the dish and stir to combine.
5
Sprinkle the grated Parmesan cheese evenly over the mixture.
6
Arrange the boneless, skinless chicken thighs on top of the rice mixture.
7
Season the top of the chicken with the remaining half of the Italian dressing mix and a sprinkle of paprika.
8
Cover the baking dish tightly with aluminum foil.
9
Bake until the chicken is cooked through and the rice is tender and has absorbed the liquid. (Note: The video does not specify oven temperature or time. A common starting point for similar dishes is 375°F for 45-60 minutes).
10
Remove from the oven, let it rest for a few minutes, then fluff the rice with a fork and serve.

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Tips & Notes

Pro tips

Melt the butter before mixing with rice to ensure even distribution and consistent seasoning throughout the casserole.
Don't skip draining excess liquid from the canned tomatoes unless you prefer a saucier casserole; too much liquid can make rice mushy.
Arrange chicken thighs skin-side up on the rice mixture for better browning and visual appeal.
Check chicken doneness at 165°F internal temperature using an instant-read thermometer inserted into the thickest part without touching bone.

Substitutions

Chicken stock → vegetable broth or water (use water only if increasing bouillon powder slightly)
Boneless, skinless chicken thighs → bone-in thighs (will add 5-10 minutes to baking time) or chicken breasts (reduce time by 5-10 minutes)
Parmesan cheese → Asiago or Romano (for sharper flavor) or omit entirely
Long-grain white rice → jasmine rice (similar cooking time) or arborio rice (creates creamier result; may need less liquid)

Storage & make-ahead

Store covered in the refrigerator for up to 3 days; reheat covered at 350°F for 15-20 minutes or microwave individual servings.

Common Questions

Can I use chicken breasts instead of thighs?

Yes, but chicken thighs stay more tender and moist during baking. If using breasts, reduce baking time by 5-10 minutes and check for doneness at 165°F internally.

What temperature and time should I bake this at?

The recipe does not specify exact baking temperature and time in the provided details. Follow the original recipe instructions from @melissajorealrecipes for accurate timing and temperature.

Can I make this ahead of time?

Yes, assemble the casserole up to 24 hours in advance, cover, and refrigerate. Bake when ready; you may need to add 5-10 minutes to cooking time if starting from cold.

Can I substitute the white rice?

Brown rice works but requires additional liquid and longer cooking time. Short-grain or arborio rice will create a creamier texture. Adjust liquid ratios accordingly.

How do I reheat leftovers?

Cover and reheat in a 350°F oven for 15-20 minutes until warmed through, or microwave individual portions in 1-2 minute intervals, stirring as needed.