
Tuscan Chicken and Rice Bake
Ingredients
- 2 clong grain white rice
- ¼a large red onion
chopped
- ¼ cchopped fresh parsley
- 5 ozjulienne cut sun dried tomatoes
squeezed dry of any excess oil
- 3 ½ cchicken stock
- 1lemon
juice & zest
- 1 tbspchicken bouillon seasoning
- 1 tbspdijon mustard
- 2 tspsalt
divided
- 2 tspcracked black pepper
divided
- 1 cgrated pecorino romano
- ½ tspcrushed red pepper flakes
optional
- 2 tbspsun dried tomato oil from the jar
- 2 lbboneless skinless chicken thighs
- 1 tbsppaprika
- 1 tbspgarlic powder
Directions
- 1
In a large baking dish add uncooked white rice, chopped red onion, chopped fresh parsley, and sun dried tomatoes (squeezed dry). Set that aside.
- 2
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.
- 3
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.
- 4
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!

Tuscan Chicken and Rice Bake
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About this Recipe
Searching for an effortlessly delicious family dinner that brings vibrant, fresh flavors to your table? This Tuscan Chicken and Rice Bake is your new one-pan hero, delivering a complete meal with minimal fuss.
Inspired by a viral sensation, this recipe takes the ease of a one-pan bake and infuses it with bright, savory Tuscan-inspired ingredients. With just 10 minutes of prep, you simply combine long grain white rice, juicy boneless skinless chicken thighs, sun-dried tomatoes, lemon, and rich Pecorino Romano in one baking dish. The oven does all the heavy lifting, ensuring a deeply flavorful meal without endless stovetop stirring.
You're in for a truly satisfying experience with this Tuscan Chicken and Rice Bake. Imagine succulent chicken thighs, perfectly tender and infused with paprika and garlic, nestled among fluffy, savory rice. Each bite is brightened by the tangy zest and juice of lemon, complemented by the concentrated sweetness of sun-dried tomatoes and the pungent, salty notes of Pecorino Romano cheese. The optional crushed red pepper flakes add a gentle warmth, making this a comforting yet sophisticated dish that feels special enough for guests but is easy enough for any weeknight.
While this recipe is perfect as written, you can easily adjust it to your taste. The crushed red pepper flakes are entirely optional, so feel free to omit them if you prefer a milder flavor. For an extra pop of freshness right before serving, consider adding more chopped fresh parsley.
This hearty Tuscan Chicken and Rice Bake is ideal for a comforting family dinner or a stress-free meal when entertaining friends. Serve it warm straight from the baking dish for a complete and satisfying meal that requires no extra side dishes.







