Tomato Rice and Chicken Thigh Casserole: A Flavorful One-Pan Delight

This Tomato Rice and Chicken Thigh Casserole is the perfect weeknight meal! It’s a hearty, flavorful, and easy-to-make dish that the whole family will love. The combination of tender chicken thighs, fluffy tomato-infused rice, and aromatic herbs creates a symphony of flavors that will tantalize your taste buds. Best of all, it’s a one-pan meal, which means less cleanup! This recipe is perfect for busy individuals and families who crave delicious homemade food without spending hours in the kitchen.

## Why You’ll Love This Recipe

* **Simple and Easy:** With minimal prep time and straightforward instructions, this casserole is a breeze to make, even for beginner cooks.
* **One-Pan Wonder:** Everything cooks together in a single dish, saving you time and effort on washing up.
* **Flavorful and Delicious:** The combination of juicy chicken thighs, savory tomato rice, and fragrant herbs creates a truly satisfying meal.
* **Customizable:** Easily adapt the recipe to your liking by adding your favorite vegetables, spices, or herbs.
* **Budget-Friendly:** Uses readily available and affordable ingredients.
* **Family-Friendly:** A crowd-pleasing dish that even picky eaters will enjoy.
* **Perfect for Meal Prep:** Makes great leftovers for lunch or dinner the next day.

## Ingredients You’ll Need

* **Chicken Thighs:** Bone-in, skin-on chicken thighs provide the most flavor and juiciness. You can also use boneless, skinless thighs, but the cooking time may need to be adjusted.
* **Rice:** Long-grain rice works best for this recipe as it cooks evenly and doesn’t become mushy. Avoid using short-grain rice or instant rice.
* **Canned Diced Tomatoes:** Canned diced tomatoes add a rich tomato flavor and moisture to the rice. You can also use crushed tomatoes or tomato sauce.
* **Chicken Broth:** Chicken broth adds depth of flavor to the rice. You can use low-sodium chicken broth to control the salt content.
* **Onion:** Adds a savory base flavor to the dish.
* **Garlic:** Enhances the overall flavor with its pungent aroma.
* **Olive Oil:** Used for sautéing the vegetables and browning the chicken.
* **Dried Herbs:** A blend of dried herbs such as oregano, basil, thyme, and rosemary adds complexity to the flavor profile. Feel free to use your favorite Italian seasoning blend.
* **Salt and Pepper:** To season the dish to taste.
* **Optional Add-ins:** Bell peppers, mushrooms, zucchini, spinach, olives, sun-dried tomatoes, parmesan cheese, fresh herbs (parsley, basil).

## Step-by-Step Instructions

### 1. Prepare the Chicken Thighs

* Preheat your oven to 375°F (190°C).
* Pat the chicken thighs dry with paper towels. This will help them brown better.
* Season the chicken thighs generously with salt, pepper, and a pinch of dried herbs.

### 2. Sauté the Vegetables

* Heat olive oil in a large oven-safe skillet or Dutch oven over medium heat.
* Add the chopped onion and cook until softened, about 5 minutes.
* Add the minced garlic and cook for another minute, until fragrant.

### 3. Brown the Chicken Thighs

* Place the seasoned chicken thighs skin-side down in the skillet and sear them for 3-5 minutes per side, until golden brown. This step adds flavor and helps to render some of the fat.
* Remove the chicken thighs from the skillet and set aside.

### 4. Build the Casserole

* Add the rice to the skillet and stir to coat it with the olive oil and vegetable mixture. Cook for 1 minute, stirring constantly.
* Pour in the canned diced tomatoes and chicken broth. Stir well to combine.
* Season with salt, pepper, and the remaining dried herbs.
* Bring the mixture to a simmer.

### 5. Bake the Casserole

* Place the browned chicken thighs on top of the rice mixture, skin-side up. Gently nestle them into the rice.
* Cover the skillet tightly with a lid or aluminum foil.
* Bake in the preheated oven for 45-50 minutes, or until the rice is cooked through and the chicken thighs are cooked to an internal temperature of 165°F (74°C).
* If the chicken skin is not as crispy as you like, remove the lid or foil during the last 10-15 minutes of baking to allow it to brown and crisp up.

### 6. Rest and Serve

* Once the casserole is done, remove it from the oven and let it rest for 10 minutes before serving. This allows the rice to absorb any remaining liquid and prevents it from being too mushy.
* Garnish with fresh parsley or basil, if desired.
* Serve hot and enjoy!

## Tips and Variations

* **Use Different Cuts of Chicken:** While chicken thighs are preferred for their flavor and juiciness, you can also use chicken breasts or drumsticks. Adjust the cooking time accordingly.
* **Add Vegetables:** Feel free to add your favorite vegetables to the casserole. Bell peppers, mushrooms, zucchini, spinach, and olives all work well. Add them to the skillet along with the onion and garlic.
* **Spice it Up:** Add a pinch of red pepper flakes to the rice mixture for a touch of heat.
* **Add Cheese:** Sprinkle shredded parmesan cheese or mozzarella cheese over the top of the casserole during the last 10 minutes of baking for a cheesy topping.
* **Use Different Herbs:** Experiment with different herb combinations to customize the flavor. Try adding rosemary, thyme, oregano, or basil.
* **Make it Creamy:** Stir in a dollop of sour cream or Greek yogurt after baking for a creamy texture.
* **Add Sun-Dried Tomatoes:** Add chopped sun-dried tomatoes to the rice mixture for a burst of flavor.
* **Make it Vegetarian:** Substitute the chicken thighs with chickpeas or lentils for a vegetarian version. Use vegetable broth instead of chicken broth.
* **Wine Addition**: Adding a splash of dry white wine (about 1/4 cup) after sautéing the vegetables can enhance the flavour. Let it reduce slightly before adding the tomatoes and broth.
* **Smoked Paprika**: Add a teaspoon of smoked paprika for a deeper, smokier flavour.
* **Lemon Zest**: Grated lemon zest (about 1 teaspoon) adds a bright, citrusy note to the dish.
* **Chorizo**: For a spicier, richer flavour, add sliced chorizo to the skillet along with the onions. Reduce the salt accordingly, as chorizo can be quite salty.

## Serving Suggestions

* Serve the Tomato Rice and Chicken Thigh Casserole as a complete meal on its own.
* Pair it with a simple side salad for a light and refreshing accompaniment.
* Serve with crusty bread to soak up the delicious tomato sauce.
* Offer a dollop of sour cream or Greek yogurt as a topping.

## Storage Instructions

* **Refrigerate:** Leftover Tomato Rice and Chicken Thigh Casserole can be stored in an airtight container in the refrigerator for up to 3-4 days.
* **Reheat:** Reheat the casserole in the oven at 350°F (175°C) until heated through, or in the microwave. Add a splash of chicken broth or water to the casserole before reheating to prevent it from drying out.
* **Freeze:** For longer storage, the casserole can be frozen for up to 2-3 months. Wrap the casserole tightly in plastic wrap and then in aluminum foil to prevent freezer burn. Thaw overnight in the refrigerator before reheating.

## Frequently Asked Questions

**Q: Can I use boneless, skinless chicken thighs?**
A: Yes, you can use boneless, skinless chicken thighs. However, they may cook faster than bone-in, skin-on thighs, so reduce the cooking time accordingly. Also, bone-in, skin-on thighs will add more flavor to the casserole.

**Q: Can I use a different type of rice?**
A: Long-grain rice is recommended for this recipe as it cooks evenly and doesn’t become mushy. Avoid using short-grain rice or instant rice, as they may not hold their shape well during cooking.

**Q: Can I make this casserole in a slow cooker?**
A: Yes, you can adapt this recipe for a slow cooker. Brown the chicken thighs in a skillet first, then transfer them to the slow cooker along with the remaining ingredients. Cook on low for 6-8 hours or on high for 3-4 hours, or until the chicken is cooked through and the rice is tender.

**Q: Can I add other vegetables?**
A: Absolutely! Feel free to add your favorite vegetables to the casserole. Bell peppers, mushrooms, zucchini, and spinach all work well. Add them to the skillet along with the onion and garlic.

**Q: Can I make this casserole ahead of time?**
A: Yes, you can assemble the casserole ahead of time and store it in the refrigerator for up to 24 hours before baking. Add a few minutes to the baking time to ensure the casserole is heated through.

**Q: The rice is still a little crunchy, what did I do wrong?**
A: This often means there was not enough liquid. Add 1/2 cup of chicken broth and bake for another 15 minutes, covered. Always check the internal temperature of the chicken is at least 165F (74C).

**Q: How do I get crispy chicken skin in a casserole?**
A: Getting crispy chicken skin in a casserole can be a challenge because the moist environment steams the skin. However, there are a few tricks you can try:

* **Start with Dry Skin:** Pat the chicken skin very dry with paper towels before searing. Moisture is the enemy of crispy skin.
* **Sear the Skin Properly:** Sear the chicken skin-side down in hot oil until it’s deeply golden brown and crispy. Don’t overcrowd the pan.
* **Elevate the Chicken (Optional):** If possible, slightly elevate the chicken above the rice mixture. You can do this by placing the chicken on a trivet or using vegetables as a makeshift platform. This allows for better air circulation around the skin.
* **Uncover During the Last Few Minutes:** During the last 15-20 minutes of baking, remove the lid or foil from the casserole. This allows the skin to dry out and crisp up. Keep a close eye on it to prevent burning.
* **Broil Briefly (Optional):** If the skin still isn’t crispy enough after uncovering, you can broil the casserole for a minute or two. Watch it carefully to prevent burning.

## Tomato Rice and Chicken Thigh Casserole Recipe

This Tomato Rice and Chicken Thigh Casserole recipe is a family favorite for a reason! It’s packed with flavor, easy to make, and uses just one pan for minimal cleanup. Perfect for busy weeknights or a cozy weekend dinner.

**Prep time:** 15 minutes
**Cook time:** 60 minutes
**Total time:** 1 hour 15 minutes

**Yields:** 6 servings

### Ingredients:

* 6 bone-in, skin-on chicken thighs
* 1 tablespoon olive oil
* 1 large onion, chopped
* 2 cloves garlic, minced
* 1 ½ cups long-grain rice
* 1 (28 ounce) can diced tomatoes, undrained
* 3 cups chicken broth
* 1 teaspoon dried oregano
* 1 teaspoon dried basil
* ½ teaspoon dried thyme
* Salt and pepper to taste
* Optional: Fresh parsley or basil, chopped, for garnish

### Instructions:

1. **Preheat Oven:** Preheat oven to 375°F (190°C).
2. **Season Chicken:** Pat chicken thighs dry with paper towels. Season generously with salt and pepper.
3. **Sauté Vegetables:** Heat olive oil in a large oven-safe skillet or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute until fragrant.
4. **Brown Chicken:** Place chicken thighs, skin-side down, in the skillet and sear for 3-5 minutes per side, until golden brown. Remove chicken from skillet and set aside.
5. **Add Rice and Tomatoes:** Add rice to the skillet and stir to coat with oil and vegetables. Cook for 1 minute, stirring constantly. Pour in diced tomatoes and chicken broth. Stir well.
6. **Season:** Season with oregano, basil, thyme, salt, and pepper.
7. **Assemble Casserole:** Bring mixture to a simmer. Place browned chicken thighs on top of the rice mixture, skin-side up. Gently nestle them into the rice.
8. **Bake:** Cover the skillet tightly with a lid or aluminum foil. Bake in the preheated oven for 45-50 minutes, or until the rice is cooked through and the chicken thighs are cooked to an internal temperature of 165°F (74°C).
9. **Crisp Skin (Optional):** If the chicken skin is not crispy enough, remove the lid or foil during the last 10-15 minutes of baking to allow it to brown and crisp up.
10. **Rest:** Remove from oven and let rest for 10 minutes before serving.
11. **Garnish and Serve:** Garnish with fresh parsley or basil, if desired. Serve hot.

## Enjoy Your Delicious Tomato Rice and Chicken Thigh Casserole!

This recipe is a winner for its simplicity and incredible flavor. Whether you’re cooking for a family dinner or a casual get-together, this Tomato Rice and Chicken Thigh Casserole is sure to impress. Enjoy the delicious combination of tender chicken, flavorful tomato rice, and aromatic herbs! Don’t forget to share your creations and variations in the comments below. Happy cooking!

Bon appétit!