Creamy Tuscan Chicken Rice Bake
My Creamy Tuscan Chicken Skillet is one of the most popular recipes on my website, and for good reason! It’s loaded with delicious flavors from the mushrooms, sun dried tomatoes, spinach, and the creamy sauce. It’s a simple dish to make, but I just made it even easier for you! You literally just throw all of these ingredients in a casserole dish with rice, broth, and some seasonings to have a similar delicious dinner. I personally love the addition of rice to make it a little more hearty, and who doesn’t love a one pan meal?! Minimal cleanup and a meal the whole family will love - that’s a win in my book.
Creamy Tuscan Chicken Rice Bake
This creamy tuscan chicken rice bake is cozy and packed with Italian inspired flavors. The tender chicken thighs and fluffy rice are baked with mushrooms, spinach, and sun dried tomatoes. It's all topped with gooey mozzarella cheese that really brings it all together! This weeknight meal is cozy and hearty, the whole family will love it.
Ingredients
- 1.5 cups long grain rice, rinsed
- 3.5 cups chicken broth
- 1/4 cup heavy cream
- 1 tbsp. butter
- 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
- 1/2 tsp. parsley
- 1/4 tsp. salt
- 1 cup chopped spinach
- 1/3 cup sun dried tomatoes, chopped
- 8 oz. sliced baby bella mushrooms
- 5 boneless skinless chicken thighs
- 1.5 cups shredded mozzarella cheese
Instructions
- Preheat oven to 350°F.
- In a 9" x 13" casserole dish add the rice, broth, cream, butter, seasonings, spinach, sun dried tomatoes, and mushrooms. Stir together to mix all the ingredients.
- Add the chicken to the casserole dish and gently press into the rice.
- Top with shredded cheese and cover with foil. Make sure the foil is completely covering the dish and is secure around the sides, this holds in the steam and makes the rice fluffy when cooked. Bake for an hour and 25 minutes.