Tuscan Chicken and Rice Bake

A serving of creamy Tuscan Chicken and Rice Bake topped with sliced green onions, plated on a white dish. The casserole features visible bits of red pepper and herbs for extra flavor.

Melissa Jo

4.50 from 2 votes

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!

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Prep Time 10

Cook Time 1 40

Total Time 1 50

Servings: 6 people

Course: Main Course

Cuisine: American, Mediterranean

Calories: 602

Ingredients

2 cups long grain white rice
¼ of a large red onion chopped
¼ cup chopped fresh parsley
5 oz julienne cut sun dried tomatoes squeezed dry of any excess oil
3 ½ cups chicken stock
1 lemon juice & zest
1 tbsp chicken bouillon seasoning
1 tbsp dijon mustard
2 tsp salt divided
2 tsp cracked black pepper divided
1 cup grated pecorino romano
½ tsp crushed red pepper flakes optional
2 tbsp sun dried tomato oil from the jar
2 - 2.5 lbs boneless skinless chicken thighs
1 tbsp paprika
1 tbsp garlic powder

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

Calories: 602kcalCarbohydrates: 66gProtein: 45gFat: 17gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.03gCholesterol: 165mgSodium: 1622mgPotassium: 1156mgFiber: 4gSugar: 3gVitamin A: 1321IUVitamin C: 43mgCalcium: 246mgIron: 4mg

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