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Creamy Italian chicken and rice bake with melted mozzarella, cherry tomatoes, and fresh parsley in white casserole dish

Italian Chicken and Rice

A smiling woman in a modern kitchen, wearing a brown apron, preparing a delicious dish with fresh ingredients.Sorrel Calver
A comforting Italian-style chicken and rice bake made in one dish with tomatoes, herbs, and a creamy Parmesan finish. Easy, family-friendly, and perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course Dinner
Cuisine Italian Inspired
Servings 4 servings
Calories 520 kcal

Equipment

  • 9x13-inch baking dish (or large oven-safe skillet with lid/foil)
  • Large mixing bowl
  • Measuring Cups and Spoons
  • Cutting board and knife
  • Foil
  • Instant-read thermometer (recommended)

Ingredients
  

Chicken

  • 4 boneless, skinless chicken breasts or thighs about 1.5–2 lb total; thighs stay extra juicy
  • 1 tsp salt plus more to taste
  • 1/2 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp Italian seasoning
  • 1/2 tsp paprika adds warmth and color

Rice Base

  • 1 tbsp olive oil
  • 1 small yellow onion finely diced
  • 3 cloves garlic minced
  • 1 cup long-grain white rice uncooked; do not use instant rice
  • 1 can diced tomatoes 14.5 oz, drained well (prevents watery rice)
  • 2 cups chicken broth low-sodium preferred
  • 1/2 tsp dried oregano
  • 1/2 tsp dried basil

Creamy Finish

  • 1/2 cup heavy cream or half-and-half stir in after baking for a creamy finish
  • 1/2 cup Parmesan cheese freshly grated melts best
  • 1/2 cup shredded mozzarella for a melty top

To Finish

  • 2 tbsp fresh parsley chopped, for garnish

Instructions
 

  • Preheat the oven to 375°F (190°C). Position a rack in the middle so the rice cooks evenly and the cheese can melt without browning too fast.
  • Season the chicken: Pat chicken dry with paper towels so the seasoning sticks. Sprinkle both sides with salt, pepper, garlic powder, Italian seasoning, and paprika. Let it sit 5 minutes while you prep the rice mixture (this helps the seasoning absorb).
  • Prep the baking dish: Lightly coat a 9x13-inch baking dish with a thin layer of olive oil (or spray). This prevents sticking and helps the rice release cleanly when serving.
  • Build the flavor base: If you want the best flavor, warm olive oil in a small skillet over medium heat and sauté the onion for 3 to 4 minutes until soft, then add garlic for 30 seconds. If you are short on time, you can skip sautéing and add onion and garlic directly to the dish (the bake still works, just slightly less aromatic).
  • Add rice to the dish: Spread the uncooked long-grain rice evenly across the bottom of the baking dish. If you sautéed onion and garlic, scrape them in now. Spreading rice evenly is important so it cooks at the same rate and does not clump.
  • Add tomatoes and seasonings: Drain diced tomatoes well, then stir them into the rice. Add oregano and basil. Draining is key because extra tomato liquid can lead to overly soft or watery rice.
  • Pour in broth and level the mixture: Pour chicken broth over the rice mixture and stir once to combine. Use the back of a spoon to level the rice so it is in an even layer. An even layer helps the rice absorb liquid uniformly.
  • Place chicken on top: Lay the seasoned chicken on top of the rice in a single layer. Do not push it down into the rice. Keeping it on top prevents the chicken from getting rubbery and lets the rice cook underneath in the broth.
  • Cover tightly and bake: Cover the dish tightly with foil. Bake for 35 to 40 minutes. Tight coverage traps steam, which is what cooks the rice properly. If foil is loose, the rice may turn dry or undercooked.
  • Check doneness correctly: Remove foil carefully (watch for steam). Check that the rice has absorbed most of the broth and is tender. Check chicken temperature with an instant-read thermometer in the thickest part. Chicken should be 165°F (74°C). If rice is still firm, add 1/4 cup broth, re-cover tightly, and bake 8 to 12 minutes more.
  • Add the creamy finish: Once rice is tender and chicken is cooked, stir heavy cream into the rice around the chicken (do not aggressively stir the chicken). Sprinkle Parmesan and mozzarella evenly over the top. The cream makes the dish taste richer and more casserole-like without making it heavy.
  • Melt and lightly brown: Return to the oven uncovered for 5 to 10 minutes until cheese is melted and lightly golden. If you want more color, broil for 1 to 2 minutes, watching closely.
  • Rest before serving: Let the dish rest 5 minutes. This helps the rice set up and makes servings cleaner. Garnish with chopped parsley and serve warm.

Notes

Rice tip: Use long-grain white rice for the most consistent texture. Avoid instant rice.
Make it creamy without heavy cream: Use half-and-half, or stir in a few spoonfuls of Greek yogurt after baking (do not boil).
Meal prep: Store leftovers up to 4 days. Reheat with a splash of broth to loosen the rice.
Keyword Chicken and Rice Dinner Ideas, Italian Chicken and Rice, Italian Chicken Casserole, One Pan Italian Chicken and Rice