Description
This One-Pot Italian Tomato Chicken and Rice recipe is a flavorful and easy-to-make dish that combines tender chicken with savory rice and a tomato-based sauce. Perfect for a quick weeknight dinner or a cozy family meal.
Ingredients
Scale
Ingredients:
- 1 lb boneless, skinless chicken thighs (cut into chunks)
- 1 tablespoon olive oil
- 1 small onion (diced)
- 3 garlic cloves (minced)
- 1 teaspoon Italian seasoning
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1 cup long-grain white rice
- 1 (14.5 oz) can diced tomatoes (with juices)
- 2 tablespoons tomato paste
- 2 cups low-sodium chicken broth
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
- Chopped fresh basil or parsley for garnish
Instructions
- Heat the olive oil: In a large skillet or Dutch oven, heat the olive oil over medium-high heat.
- Cook the chicken: Add the chicken pieces, season with salt and pepper, and cook until browned but not fully cooked. Remove and set aside.
- Saute aromatics: In the same pot, cook the onion until softened. Add garlic, Italian seasoning, and red pepper flakes; cook for another minute.
- Add remaining ingredients: Stir in rice, diced tomatoes, tomato paste, and chicken broth. Return chicken to the pot.
- Simmer: Bring to a boil, then reduce heat, cover, and simmer for 18–20 minutes until rice is tender and chicken is cooked through.
- Finish and serve: Remove from heat, stir in Parmesan cheese, garnish with basil or parsley, and serve warm.
Notes
- For extra veggies, add chopped spinach or bell peppers in the last 10 minutes of cooking.
- You can substitute chicken breasts, but thighs stay juicier in one-pot meals.
- This dish reheats well for leftovers.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: One-Pot
- Cuisine: Italian
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 480
- Sugar: 6g
- Sodium: 530mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 95mg
