Chicken N Rice Cacciatore Casserole
Savor the rich, comforting flavors of this Chicken N Rice Cacciatore Casserole, a one-pan wonder that transforms classic Italian-style chicken cacciatore into a hearty baked casserole. This dish combines tender, seared chicken thighs with perfectly cooked long-grain white rice, infused with the tangy, savory flavors of tomatoes, garlic, and aromatic herbs like oregano and basil. Red bell peppers and onions add a touch of sweetness, while a sprinkle of Parmesan cheese creates a golden, melted topping. With a prep time of just 15 minutes, this casserole is oven-baked to perfection in under an hour, making it an easy yet impressive meal for family dinners or cozy gatherings. Serve it fresh out of the skillet with a garnish of parsley for a delightful dinner full of bold flavors and wholesome ingredients. Perfect for fans of easy chicken casserole recipes or Italian-inspired dinners!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken thighs
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 medium yellow onion, diced
- 1 medium red bell pepper, diced
- 3 cloves garlic cloves, minced
- 14.5 ounces diced tomatoes (with juice)
- 2 tablespoons tomato paste
- 2 cups chicken broth
- 1 cup uncooked long-grain white rice
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.25 teaspoon crushed red pepper flakes (optional)
- 0.5 cup Parmesan cheese, grated
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Season the chicken thighs with half of the salt and black pepper.
Heat the olive oil in a large oven-safe skillet or Dutch oven over medium-high heat.
Sear the chicken thighs for 3-4 minutes on each side, or until golden. Remove the chicken from the skillet and set aside.
In the same skillet, sauté the diced onion and red bell pepper for 5-7 minutes, or until softened.
Add the minced garlic and cook for another 1 minute until fragrant.
Stir in the diced tomatoes (with juice), tomato paste, chicken broth, rice, oregano, basil, remaining salt and black pepper, and red pepper flakes (if using). Mix well.
Return the seared chicken thighs to the skillet, nestling them into the rice mixture.
Cover the skillet tightly with a lid or aluminum foil, and bake in the preheated oven for 40-45 minutes, or until the rice is tender and the chicken is cooked through (internal temperature of 165°F/74°C).
Remove the skillet from the oven, sprinkle the grated Parmesan cheese evenly over the top, and return to the oven uncovered for an additional 5 minutes, until the cheese melts.
Garnish with fresh parsley before serving. Serve hot and enjoy!
Nutrition Facts
Calories |
560 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.2 g | 27% | |
| Saturated Fat | 6.1 g | 31% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 115 mg | 38% | |
| Sodium | 1024 mg | 45% | |
| Total Carbohydrate | 54.8 g | 20% | |
| Dietary Fiber | 3.8 g | 13% | |
| Total Sugars | 8.0 g | ||
| Protein | 37.8 g | 76% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 192 mg | 15% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 857 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
