Tuscan Chicken & Rice Bake
I made this recipe for Tuscan Chicken & Rice Bake the other night for dinner and we absolutely loved it! It comes together quickly and makes the whole house smell delicious! It takes a little while to bake so plan accordingly, but it’s definitely worth the wait and the leftovers are amazing!
I didn’t really get any good photographs of the chicken because it was dark by the time I took it out of the oven but I wanted to share the recipe anyway because we loved it so much! I’ll be making it again soon and will add some good pictures to this post! This recipe would double easily if you have a large enough baking dish so it would be perfect to serve to a crowd. My son-in-law actually made this (on my recommendation) while I was visiting over the weekend and even my 4 year old grandson loved it! It’s just one of those recipes that you’ll make over and over again! I’ve thought of a few variations because the flavors could be changed up endlessly so I’ll share those as I try them out! Anyway…I do hope you make this recipe because I know you’ll love it!
Tuscan Chicken and Rice Bake
Ingredients
- 2 cups jasmine rice
- 1/2 of a large red onion chopped
- 1/4 cup chopped fresh parsley
- 5 ounces julienne cut sun dried tomatoes
- 3-1/2 cups chicken stock
- 1 lemon juice & zest
- 1 Tablespoon chicken bouillon seasoning (or 2 cubes...I used Knorr)
- 1 Tablespoon dijon mustard
- Salt and freshly ground black pepper to taste for seasoning rice and for seasoning chicken
- 1 cup grated pecorino romano
- 1/2 Teaspoon crushed red pepper flakes optional
- 2 Tablespoons sun dried tomato oil from the jar
- 6 - 8 boneless chicken thighs (my casserole would only hold 6)
- 1 Tablespoon paprika
- 1 Tablespoon garlic powder
Instructions
- In a large baking dish add uncooked jasmine rice, chopped red onion, chopped fresh parsley, and sun dried tomatoes. Set that aside.
- In a large measuring cup or bowl, pour in chicken stock, lemon zest, lemon juice, chicken bouillon seasoning, dijon mustard, 1 teaspoon salt, and 1 teaspoon cracked black pepper. Whisk together until combined.
- Pour chicken stock mixture into the baking dish over the rice. Then, drizzle the sun dried tomato oil evenly over the top. Lastly, shake the grated pecorino romano evenly over top and add crushed red pepper flakes if desired.
- Season the chicken thighs with paprika, garlic powder, 1 tsp salt, and 1 tsp of cracked black pepper. Place the seasoned chicken thighs into the baking dish.
- Cover the baking dish tightly with aluminum foil and bake it at 350°F for 1-1/2 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 for about 15 minutes before serving. Enjoy!
*I adapted this recipe from Melissa Jo.
You can watch the video I made for this recipe on Instagram…it looks better there than in the picture!
This is a short post but I just had to share! Happy Tuesday!