Chimichurri Chicken Casserole
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.
- Prep Time: 15 MINUTES
- Cook Time: 55 MINUTES
- Total Time: 1 hour 10 minutes
- Yield: 6 SERVINGS 1x
- Category: Dinner
- Method: BAKED
- Cuisine: American
Ingredients
Scale
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.
Find it online: https://www.firsthomelovelife.com/chimichurri-chicken-casserole/