Tuscan Chicken and Rice Bake 🍋
Recently I posted my Stick of Butter Chicken and Rice and everybody absolutely loved it and now it’s number one on my website. I made that recipe because my original stick of butter rice was the first recipe of mine that ever went viral on social media. So I decided to take fresh flavors such as sun dried tomatoes, lemon, grated cheese, and create another one pan wonder: Tuscan Chicken and Rice Bake. Just like my Stick of Butter Chicken and Rice, it takes about 5 – 10 minutes to prep and then the whole pan just goes in the oven, bakes, and then boom you have an incredible meal for your family! So grab your favorite baking dish and a little aluminum foil and let’s make it!
I absolutely love this Vietri Bakers Blue Small Rectangular Serving/Baking Dish! This dish is durable, provides even heat distribution, and it is perfect for your deep dish casserole baking dish needs. I also love that it is dishwasher, microwave, freezer, and oven safe!
🗒 More Delicious Chicken and Rice Recipes
👝 How to Store Leftovers
Store in an air-tight container for 3-5 days in the refrigerator.
🤔 Common Questions
Absolutely!
Yes, you can slice up some cherry tomatoes and use those instead!
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Tuscan Chicken and Rice Bake
Ingredients
Equipment
Method
- In a large baking dish add uncooked white rice, chopped red onion, chopped fresh parsley, and sun dried tomatoes (squeezed dry). Set that aside.
- In a large measuring cup or bowl, pour in chicken stock, lemon zest, lemon juice, chicken bouillon seasoning, dijon mustard, 1 tsp salt, and 1 tsp cracked black pepper. Whisk that together until combined. Pour that chicken stock mixture into the baking dish over the rice. Then, drizzle the sun dried tomato oil evenly over the top. Lastly, evenly shake the grated pecorino romano over top and crushed red pepper flakes.
- Now, season the chicken thighs with paprika, garlic powder, 1 tsp salt, and 1 tsp of cracked black pepper. Evenly place the seasoned chicken thighs into the baking dish.
- Cover the baking dish tightly with aluminum foil and bake it at 350°F for 1 & ½ hours. Once it’s done, remove the aluminum foil, fluff up the rice using a fork, and place it back in the oven at 400°F for 8 – 10 minutes until browned. Let it set up for about 15 minutes before serving. Enjoy!
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Nutrition
Video
What could I substitute the sun-dried tomatoes for?
Use sliced cherry tomatoes!
Can you use boneless skinless chicken breast or would it dry out?
Thanks and I Love you 😘
It might get a bit dry! However, you can still use but chunk it up into cubes first! 🙂
We used the boneless skinless for another of her dishes, “stick of butter rice”, made the same way with different ingredients, and it was fantastic, the chicken did not dry out at all, it was fall apart much like cooking it low and slow in a crockpot because when the foil is tight it traps in that moisture! I’m making this recipe tonight with chicken breasts! Hope this helps!
Would you ever use arborio rice in this recipe? Or long grain brown rice? Just curious since I don’t have any white rice currently.
I haven’t but asborio should work! Not brown 🙂
Best-tasting rice I’ve ever prepared.Only flaw was the chicken: I halved the ingredients to prepare dinner for two and left the bake time intact. The chicken was over-done and dry. I will certainly prepare this again and watch the bake time more carefully. Thanks for a great recipe.
So happy you enjoyed the rice! I will update blog to include halving the recipe!