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!

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:50 mins

Total Time:65 mins

Servings: 4

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)

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Season the chicken thighs with half of the salt and black pepper.

Step 3

Heat the olive oil in a large oven-safe skillet or Dutch oven over medium-high heat.

Step 4

Sear the chicken thighs for 3-4 minutes on each side, or until golden. Remove the chicken from the skillet and set aside.

Step 5

In the same skillet, sauté the diced onion and red bell pepper for 5-7 minutes, or until softened.

Step 6

Add the minced garlic and cook for another 1 minute until fragrant.

Step 7

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.

Step 8

Return the seared chicken thighs to the skillet, nestling them into the rice mixture.

Step 9

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).

Step 10

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.

Step 11

Garnish with fresh parsley before serving. Serve hot and enjoy!

Nutrition Facts

Serving size	(1841.2g)

Amount per serving	% Daily Value*
Calories	2229.5

Total Fat 86.9g	0%
Saturated Fat 24.9g	0%
Polyunsaturated Fat 2.7g
Cholesterol 540mg	0%
Sodium 4569.9mg	0%
Total Carbohydrate 212.4g	0%
Dietary Fiber 14.7g	0%
Total Sugars 28.1g
Protein 149.8g	0%

Vitamin D 28IU	0%
Calcium 731.6mg	0%
Iron 11.9mg	0%
Potassium 3238.5mg	0%

*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.

Source of Calories

Fat: 35.1%

Protein: 26.9%

Carbs: 38.1%