Name: Chicken and Rice Casserole with Tomatoes and Basil
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: Mediterranean
Ingredients: 4 boneless, skinless chicken breasts or thighs; 1 cup long-grain white rice (uncooked); 2 1/4 cups chicken broth; 2 cups cherry tomatoes, halved (or 2 diced Roma tomatoes); 1/2 cup fresh basil, chopped (plus more for garnish); 1 small onion, chopped; 2–3 cloves garlic, minced; 1 tbsp olive oil; 1 tsp dried oregano or Italian seasoning; Salt and black pepper, to taste; 1 cup shredded mozzarella or provolone cheese (optional); 1/4 cup grated Parmesan cheese (optional)

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Why You’ll Love This Recipe

This casserole is proof that comfort food can be both hearty and refreshing. The natural sweetness of tomatoes and the aromatic punch of basil pair perfectly with savory chicken and rice. It’s a one-dish meal that feels light yet filling, and it’s packed with bright, garden-fresh flavor. Best of all, it comes together with minimal prep and cleanup, making it a favorite for busy cooks.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Boneless, skinless chicken breasts or thighs
Long-grain white rice
Chicken broth
Cherry tomatoes or diced Roma tomatoes
Fresh basil leaves (plus extra for garnish)
Garlic
Onion
Olive oil
Shredded mozzarella or provolone cheese (optional)
Salt and pepper
Dried oregano or Italian seasoning
Grated parmesan (optional, for topping)

Directions

Preheat your oven to 375°F (190°C).
In a skillet, sauté chopped onions and garlic in olive oil until fragrant. Add cherry tomatoes and cook for a few minutes to release their juices. Stir in chopped fresh basil and remove from heat.
In a large bowl, combine chicken broth, seasonings, and uncooked rice. Stir in the tomato mixture.
Transfer everything to a greased 9×13-inch baking dish. Place the seasoned chicken on top of the rice mixture.
Cover tightly with foil and bake for 45 minutes.
Remove foil, sprinkle mozzarella and optional parmesan on top, and bake uncovered for another 15-20 minutes, or until the chicken is fully cooked and the rice is tender.
Let rest for 5 minutes before serving. Garnish with additional fresh basil.

Servings and timing

This recipe makes approximately 4 to 6 servings.
Prep time: 15 minutes
Cook time: 60 minutes
Total time: 1 hour 15 minutes

Variations

Make it spicy: Add red pepper flakes or a chopped chili to the tomato mixture for heat.
Use canned tomatoes: In place of fresh tomatoes, use one can of diced tomatoes (drained) for convenience.
Add greens: Stir in spinach or arugula during the last 10 minutes of baking for extra nutrients.
Try brown rice: Swap in brown rice, increasing the broth and baking time as needed.
Make it vegetarian: Skip the chicken and use cannellini beans or chickpeas for a protein-packed meatless option.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat individual portions in the microwave for 1-2 minutes or warm in the oven at 350°F (175°C) until heated through.
You can freeze this casserole for up to 2 months. Thaw overnight in the refrigerator before reheating.

FAQs

Can I use canned tomatoes instead of fresh?

Yes, canned diced tomatoes work well. Drain them slightly to avoid excess liquid in the casserole.

What kind of rice should I use?

Long-grain white rice is best for this recipe. Avoid instant rice, which can turn mushy during baking.

Can I use dried basil?

Fresh basil gives the best flavor, but you can substitute with 1 teaspoon of dried basil if needed.

Can I make this casserole ahead of time?

Yes, assemble the casserole and refrigerate up to 24 hours before baking. Add about 10 minutes to the bake time if starting from cold.

How do I know when the chicken is fully cooked?

Chicken should reach an internal temperature of 165°F (74°C) and be fully white in the center with no pink.

Is this recipe gluten-free?

Yes, as long as your broth and seasonings are gluten-free, this casserole is naturally gluten-free.

Can I add cheese inside the casserole?

Yes, mix in some shredded cheese with the rice and tomato mixture for a gooier, richer texture.

Can I make it without cheese?

Absolutely. The cheese adds creaminess but is completely optional. The dish is flavorful on its own.

What protein can I use instead of chicken?

You can use turkey, tofu, or white beans for a different protein source.

Can I cook the rice separately?

This recipe is designed to cook the rice in the casserole, but you can use pre-cooked rice and reduce the liquid by half. Bake uncovered until bubbly and heated through.

Conclusion

Chicken and Rice Casserole with Tomatoes and Basil is a light, flavorful, and family-friendly dish that brings together fresh ingredients in a simple yet satisfying way. It’s versatile, easy to prepare, and perfect for a cozy dinner or make-ahead meal. With its juicy tomatoes, fragrant basil, and tender chicken, this casserole is sure to become a favorite on your table.

Chicken and Rice Casserole with Tomatoes and Basil

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Chicken and Rice Casserole with Tomatoes and Basil is a vibrant one-pan dish made with juicy tomatoes, aromatic basil, tender chicken, and fluffy rice. With fresh Mediterranean flavor and minimal cleanup, it’s perfect for weeknight dinners or meal prep.

Author: Laura
Prep Time: 15 minutes
Cook Time: 60 minutes
Total Time: 1 hour 15 minutes
Yield: 4–6 servings
Category: Dinner
Method: Baking
Cuisine: Mediterranean
Diet: Gluten Free

Instructions

Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
In a skillet, heat olive oil over medium heat. Sauté onion and garlic for 2–3 minutes. Add tomatoes and cook until they begin to soften, about 5 minutes. Stir in chopped basil and remove from heat.
In a large bowl, combine chicken broth, uncooked rice, oregano, salt, and pepper. Stir in tomato mixture.
Pour mixture into the prepared baking dish. Season chicken with salt and pepper and place on top of the rice mixture.
Cover tightly with foil and bake for 45 minutes.
Remove foil, sprinkle with mozzarella and Parmesan cheese (if using), and bake uncovered for 15–20 more minutes, or until chicken is fully cooked (165°F) and rice is tender.
Let rest 5 minutes. Garnish with additional fresh basil before serving.

Notes

To make it vegetarian, omit chicken and substitute with chickpeas or cannellini beans.
Use canned diced tomatoes (drained) if fresh tomatoes are not available.
For a spicy kick, add red pepper flakes or a chopped chili when cooking the tomatoes.
If using brown rice, add more broth and extend baking time by 15–20 minutes.

Nutrition

Serving Size: 1 portion (approx. 1/6 of casserole)
Calories: 430
Sugar: 4g
Sodium: 620mg
Fat: 16g
Saturated Fat: 6g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 2g
Protein: 32g
Cholesterol: 85mg