Why You’ll Love This Recipe
This recipe combines convenience with bold, familiar flavors. Everything cooks together, allowing the rice to absorb the tomato sauce and seasonings for maximum taste. The chicken stays juicy and tender, while the one-pot method makes cleanup easy. It’s perfect for busy weeknights and can be easily customized with vegetables or different seasonings.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
chicken thighs or breasts
long-grain rice
crushed tomatoes or tomato sauce
chicken broth
onion, diced
garlic, minced
olive oil
dried oregano
dried basil
salt
black pepper
paprika
optional: red pepper flakes
optional: grated Parmesan cheese
optional: fresh parsley or basil for garnish
Directions
Heat olive oil in a large pot or deep skillet over medium heat. Season the chicken with salt, pepper, and paprika, then sear until golden on both sides. Remove and set aside.
In the same pot, sauté the diced onion until softened, then add garlic and cook briefly.
Stir in the rice and cook for a minute to lightly toast it.
Pour in the crushed tomatoes and chicken broth. Add oregano, basil, and red pepper flakes if using. Stir well to combine.
Return the chicken to the pot, placing it on top of the rice mixture.
Bring to a gentle simmer, then cover and reduce heat to low. Cook for about 20–25 minutes, or until the rice is tender and the chicken is fully cooked.
Remove from heat and let it rest for a few minutes.
Garnish with grated Parmesan cheese and fresh herbs before serving.
Servings and timing
Servings: 4 servings
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Variations
Add vegetables like spinach, zucchini, or bell peppers for extra nutrition.
Use brown rice for a heartier version, adjusting cooking time and liquid.
Swap chicken for turkey or sausage for a different flavor.
Add olives or capers for a Mediterranean twist.
Top with mozzarella cheese and broil briefly for a cheesy finish.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat on the stovetop or in the microwave with a splash of broth or water to keep the rice moist.
This dish can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.
FAQs
Can I use boneless chicken?
Yes, boneless chicken works well and may cook slightly faster.
What type of rice is best?
Long-grain rice like basmati or jasmine works best.
Can I make this ahead of time?
Yes, it reheats well and is great for meal prep.
How do I prevent the rice from sticking?
Stir occasionally at the beginning and use enough liquid.
Can I use fresh tomatoes?
Yes, but you may need to cook them longer to break them down.
Is this dish spicy?
It’s mild, but you can add red pepper flakes for heat.
Can I add cheese?
Yes, Parmesan or mozzarella adds great flavor.
Can I make it dairy-free?
Yes, simply skip the cheese or use a dairy-free alternative.
What can I serve with this dish?
It pairs well with salad, garlic bread, or roasted vegetables.
Can I double the recipe?
Yes, just use a larger pot and adjust cooking time slightly.
Conclusion
One-Pot Italian Tomato Chicken and Rice is a simple, hearty dish that delivers rich, comforting flavors with minimal effort. With tender chicken, flavorful rice, and a savory tomato base, it’s a perfect go-to meal for any day of the week.
PrintOne-Pot Italian Tomato Chicken and Rice
A comforting one-pot Italian dish featuring tender chicken simmered with rice in a rich tomato sauce infused with herbs. This easy meal delivers bold flavor with minimal cleanup.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: One-Pot
- Cuisine: Italian
- Diet: Halal
Ingredients
- 4 chicken thighs or breasts
- 1 cup long-grain rice
- 1 1/2 cups crushed tomatoes or tomato sauce
- 1 1/2 cups chicken broth
- 1 small onion, diced
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt, to taste
- Black pepper, to taste
- 1/2 tsp paprika
- 1/4 tsp red pepper flakes (optional)
- 1/4 cup grated Parmesan cheese (optional)
- 2 tbsp fresh parsley or basil, chopped (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Season chicken with salt, pepper, and paprika, then sear until golden on both sides. Remove and set aside.
- In the same pot, sauté onion until softened, then add garlic and cook briefly.
- Stir in rice and toast for 1 minute.
- Add crushed tomatoes, chicken broth, oregano, basil, and red pepper flakes. Stir well.
- Return chicken to the pot, placing it on top of the rice mixture.
- Bring to a simmer, cover, and reduce heat to low. Cook for 20–25 minutes until rice is tender and chicken is cooked through.
- Remove from heat and let rest for a few minutes.
- Garnish with Parmesan and fresh herbs before serving.
Notes
- Add vegetables like spinach, zucchini, or bell peppers for extra nutrition.
- Use brown rice for a heartier option, adjusting liquid and cooking time.
- Swap chicken for sausage or turkey for variation.
- Top with mozzarella and broil briefly for a cheesy finish.
- Store leftovers for up to 4 days or freeze for up to 2 months.
- Reheat with a splash of broth to keep rice moist.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 5 g
- Sodium: 650 mg
- Fat: 16 g
- Saturated Fat: 4 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 34 g
- Cholesterol: 95 mg
