If you love bold, herby flavors and easy dinners that feel a little elevated, this chimichurri chicken casserole is going to be on repeat in your kitchen.
If you love easy, flavor-packed dinners like this, you’ll also want to try my creamy chicken casseroles and my garlic lovers pasta salad for another simple meal idea.
Juicy chicken is baked in a garlicky, vibrant chimichurri sauce with tender rice and melty cheese, creating a dish that’s both comforting and fresh at the same time. It’s the kind of meal that feels rustic and hearty, but still bright and flavorful—perfect for weeknights, meal prep, or evencasual entertaining.
More Chimichurri Recipes
Why You’ll Love This Chimichurri Chicken Casserole
- One pan, easy cleanup
- Packed with fresh herb flavor
- Family-friendly but still unique
- Perfect for meal prep and leftovers
- Naturally gluten-free
What Is Chimichurri?
Chimichurri is a classic Argentinian sauce made with fresh parsley, garlic, olive oil, vinegar, and spices. It’s known for its bright, zesty flavor and is traditionally served over grilled meats.
In this recipe, we turn it into the star of a cozy, baked casserole.
Ingredients
For the Chicken Casserole:
- 2 lbs boneless, skinless chicken breasts (or thighs)
- 1 cup uncooked white rice
- 2 cups chicken broth
- 1 cup shredded mozzarella cheese
- ½ cup grated parmesan cheese
- 1 small onion, diced
- 3 cloves garlic, minced
- Salt and pepper to taste
For the Chimichurri Sauce:
- 1 cup fresh parsley, finely chopped
- 3 cloves garlic, minced
- ½ cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- ½ teaspoon crushed red pepper flakes
- Salt and pepper to taste
How to Make Chimichurri Chicken Casserole
Step 1: Make the Chimichurri
In a bowl, mix together parsley, garlic, olive oil, vinegar, oregano, red pepper flakes, salt, and pepper. Set aside.
Step 2: Assemble the Base
In a greased 9×13 baking dish, add:
- Uncooked rice
- Chicken broth
- Onion and garlic
Stir lightly to combine.
Step 3: Add the Chicken
Place chicken breasts on top of the rice mixture. Season with salt and pepper.
Step 4: Add the Chimichurri
Spoon the chimichurri sauce generously over the chicken, spreading it evenly.
Step 5: Bake
Cover tightly with foil and bake at 375°F for 40–45 minutes, until rice is tender and chicken is cooked through.
Step 6: Add Cheese & Finish
Remove foil, sprinkle mozzarella and parmesan over the top, and bake uncovered for another 10–15 minutes until melted and bubbly.
Tips for the Best Chimichurri Chicken
- Use chicken thighs for extra juicy results
- Don’t skip covering the dish—this helps the rice cook properly
- Let it rest 5–10 minutes before serving so everything sets
- Add a squeeze of fresh lemon before serving for extra brightness
Variations
- Low Carb: Swap rice for cauliflower rice (reduce liquid slightly)
- Spicy: Add extra red pepper flakes or diced jalapeños
- Veggie Loaded: Stir in spinach or zucchini before baking
- No Cheese: Skip cheese for a lighter, dairy-free version
What to Serve With Chimichurri Chicken Casserole
Chimichurri Chicken Casserole
- Total Time: 1 hour 10 minutes
- Yield: 6 SERVINGS 1x
Description
This chimichurri chicken casserole is an easy one pan dinner made with juicy baked chicken, rice, melty cheese, and a fresh parsley chimichurri sauce. Bold, herby, and perfect for weeknights.
Ingredients
For the Casserole:
- 2 lbs boneless, skinless chicken breasts
- 1 cup uncooked white rice
- 2 cups chicken broth
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 cup shredded mozzarella cheese
- ½ cup grated parmesan cheese
- Salt and pepper to taste
For the Chimichurri Sauce:
- 1 cup fresh parsley, finely chopped
- 3 cloves garlic, minced
- ½ cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- ½ teaspoon crushed red pepper flakes
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F and grease a 9×13 baking dish.
- In a bowl, mix together parsley, garlic, olive oil, vinegar, oregano, red pepper flakes, salt, and pepper to make the chimichurri sauce. Set aside.
- Add uncooked rice, chicken broth, diced onion, and minced garlic to the baking dish. Stir to combine.
- Place chicken breasts on top of the rice mixture and season with salt and pepper.
- Spoon chimichurri sauce generously over the chicken.
- Cover tightly with foil and bake for 40–45 minutes, until rice is tender and chicken is cooked through.
- Remove foil, sprinkle mozzarella and parmesan over the top, and bake uncovered for 10–15 minutes until melted and bubbly.
- Let rest for 5–10 minutes before serving.
Notes
- Covering the dish is key so the rice cooks properly.
- Chicken thighs can be used for extra juiciness.
- Add a squeeze of lemon before serving for brightness.
- Prep Time: 15 MINUTES
- Cook Time: 55 MINUTES
- Category: Dinner
- Method: BAKED
- Cuisine: American
Storage & Reheating
- Store in an airtight container in the fridge for up to 4 days
- Reheat in the oven at 350°F or microwave until warmed through
- Freezes well for up to 2 months
FAQs
Can I make this ahead of time?
Yes! Assemble everything and refrigerate (unbaked) up to 24 hours. Add a few extra minutes to baking time.
Can I use pre-cooked rice?
You can, but reduce the broth and baking time since the rice won’t need to cook.
What’s the best cut of chicken to use?
Both breasts and thighs work, but thighs tend to stay more tender.
Final Thoughts
This chimichurri chicken casserole is one of those recipes that feels a little different—in the best way. It’s cozy, flavorful, and packed with fresh herbs, making it a standout dinner that still comes together easily.
If you’re looking to break out of your usual casserole routine, this is the one to try.
