Go Back
+ servings
chicken and rice in a skillet casserole dish
Print

Baked Provencal Chicken and Rice Casserole

This baked chicken and rice casserole recipe couldn’t be more simple. You toss all the Provencal ingredients together in a bowl and dump it into the baking dish—easy! If you don’t feel like sourcing the fresh herbs, you can use a premade herbs of Provence mix or settle on just one, fresh or dried.
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4

Ingredients

  • 1 cup USA Arborio rice
  • 1/2 cup pitted Nicoise olives
  • 1 clove garlic minced (optional)
  • 1 pint cherry tomatoes halved
  • 2 tablespoons olive oil
  • 1/2 teaspoon red chili flakes
  • 4 sprigs of fresh oregano thyme or rosemary (or a combination)
  • 1 1/2 cups chicken stock
  • 1 cup white wine
  • Sea salt
  • 1 pound whole chicken thighs

Instructions

  • Preheat the oven to 400 degrees F.
  • In a large mixing bowl, combine the Arborio rice, olives, garlic, cherry tomatoes, olive oil, chili flakes, oregano, chicken stock, wine and 1/2 teaspoon sea salt. Fold the ingredients together until well-mixed. Transfer to a 10-inch oven-proof skillet or a 9 x 13 casserole dish and arrange in an even layer. Nestle the chicken thighs, skin-side up in the rice mixture and season generously with salt and pepper.
  • Bake the casserole for 45 minutes, or until the rice is tender and most of the liquid is absorbed. Remove from the oven and allow to rest for 5 minutes. Serve warm with a green salad on the side.

Notes

This recipe is a great low FODMAP option if you omit the garlic!