Few dishes can promise comfort, bold flavor, and minimal cleanup all in one, but the One-Pot Italian Tomato Chicken and Rice delivers in every way. Imagine juicy pieces of chicken nestled in a vibrant rice pilaf infused with tomatoes, garlic, and herbs—each spoonful delivering the heart of Italian cooking straight to your table. This is the kind of delicious, fuss-free meal you’ll want to share with loved ones after a busy day, all in just over half an hour!
Ingredients You’ll Need
This One-Pot Italian Tomato Chicken and Rice comes together with simple, everyday staples, yet each ingredient plays an important role—bringing color, richness, and those classic Italian flavors into every bite. Here’s what you’ll need, and why each deserves its place in the pot.
- Chicken Thighs: Tender and flavorful, thighs stay juicy (even with longer cooking) and soak up all the herby tomato goodness.
- Olive Oil: Essential for building a rich base and giving the chicken a golden sear.
- Onion: Sweet and savory, onions provide a subtle depth to the dish.
- Garlic: A trio of cloves gives that unmistakable Italian warmth and aroma.
- Italian Seasoning: A convenient blend that brings together all the classic Italian herbs in one sprinkle.
- Crushed Red Pepper Flakes (optional): Adds a soft heat and a playful zing—adjust to your liking or skip for a milder version.
- Long-Grain White Rice: The backbone of the meal, absorbing every bit of flavor while staying fluffy.
- Diced Tomatoes (with juices): Canned tomatoes ensure the dish is both saucy and bright any time of year.
- Tomato Paste: This deepens the tomato flavor and gives the rice its beautiful color.
- Low-Sodium Chicken Broth: Allows all the flavors to meld while keeping things lighter on the salt.
- Parmesan Cheese: Melts in at the end for a creamy, savory finish you won’t want to skip.
- Salt and Pepper: The must-haves for seasoning every layer just right.
- Chopped Fresh Basil or Parsley: Garnishes that add fresh, aromatic bursts of flavor and pretty green color.
How to Make One-Pot Italian Tomato Chicken and Rice
Step 1: Sear the Chicken
Start by heating the olive oil in your favorite large skillet or Dutch oven over medium-high heat. Add the chicken chunks, sprinkling with salt and pepper. Sear them until they’re golden and just beginning to cook through—about 4 to 5 minutes. This step locks in their juices, creating bite-size pieces that stay tender. Scoop the chicken out and set it aside for now, making room in the pan for even bigger flavor to come.
Step 2: Build Your Flavor Base
To that welcoming layer of chicken fond left behind, add your diced onion. Cook for 3 to 4 minutes, stirring occasionally, until it softens and becomes fragrant. Toss in the minced garlic, Italian seasoning, and (if you love a little heat) crushed red pepper flakes. Stir for about a minute—your kitchen will instantly smell incredible!
Step 3: Add Rice and Tomato Goodness
Pour the rice into the pot, letting each grain mingle with the onion-garlic mixture. Add the entire can of diced tomatoes (liquid included), tomato paste, and chicken broth. Stir gently so the tomato paste dissolves and everything combines evenly. This tangy, savory tomato mixture is what gives the One-Pot Italian Tomato Chicken and Rice its stunning color and rich base.
Step 4: Simmer to Perfection
Return your seared chicken to the pot. Give everything a good stir, crank up the heat to bring it to a boil, then lower the heat, cover snugly, and let the magic happen. Simmer for 18 to 20 minutes—until the rice is tender, the chicken is cooked through, and the tomato sauce has thickened beautifully. Try not to peek too often; you want all that steam and flavor to stay trapped inside.
Step 5: The Cheesy Finale
Remove the pot from the heat and scatter in the freshly grated Parmesan cheese. Stir until everything is creamy and glossy. Just before serving, sprinkle with plenty of chopped basil or parsley for a boost of freshness and a hint of green. The One-Pot Italian Tomato Chicken and Rice is ready to serve—piping hot and irresistibly aromatic!
How to Serve One-Pot Italian Tomato Chicken and Rice
Garnishes
Never underestimate the power of a great garnish! For this dish, a shower of freshly chopped basil or parsley adds not only a pop of color but a garden-bright finish that complements the savory tomato flavors. Extra Parmesan is always welcome for cheese lovers—set some out at the table for sprinkling.
Side Dishes
While the One-Pot Italian Tomato Chicken and Rice can absolutely hold its own as a main course, a crisp green salad (think arugula and shaved fennel) or a quick garlic bread makes an unbeatable Italian-style dinner. For an extra veggie boost, try steamed broccoli or simple roasted peppers on the side.
Creative Ways to Present
This vibrant, saucy dish is equally at home in casual family bowls or spooned into a shallow platter for a dinner party centerpiece. You could even stuff leftovers into bell peppers and bake for an easy second meal. However you serve it, the colors and aromas are bound to draw a crowd!
Make Ahead and Storage
Storing Leftovers
Let any leftover One-Pot Italian Tomato Chicken and Rice cool to room temperature before storing. Scoop portions into airtight containers and refrigerate for up to 3 days. The flavors actually deepen overnight, making it a great option for next-day lunches!
Freezing
For longer storage, this recipe freezes like a dream. After the dish cools completely, portion it into freezer-safe bags or containers. Label and date, then freeze for up to 2 months. Thaw overnight in the fridge before reheating for best results.
Reheating
To reheat, add a splash of chicken broth to loosen up the rice and warm gently on the stovetop over low heat, stirring occasionally. You can also microwave individual servings, covering with a damp paper towel for even moisture. Finish with a fresh sprinkle of herbs and Parmesan to revive that just-cooked taste.
FAQs
Can I use brown rice instead of white?
Absolutely! Brown rice will bring a nutty flavor and more fiber, but you’ll need to add extra broth and extend the simmering time by about 15 minutes to ensure the rice cooks through.
Is it okay to substitute chicken breasts for thighs?
Yes, you can use chicken breasts instead of thighs. Just be mindful not to overcook, as breast meat can dry out—thighs are preferred for their juiciness in one-pot recipes like this.
What other vegetables can I add?
Spinach and bell peppers are wonderful additions—just stir them in during the last 10 minutes of simmering so they retain some bite. Zucchini, mushrooms, or even peas work well too!
Can I make this recipe vegetarian?
Definitely. Swap the chicken for canned chickpeas or white beans and use vegetable broth for a hearty, completely vegetarian One-Pot Italian Tomato Chicken and Rice (minus the chicken, of course). Adjust seasonings as needed!
How do I keep the rice from sticking to the bottom?
Be sure to keep the heat on low once the liquid starts simmering and avoid stirring too often during cooking. Using a heavy-bottomed pot (like a Dutch oven) also helps prevent sticking and burning.
Final Thoughts
This One-Pot Italian Tomato Chicken and Rice is pure weeknight comfort, with a burst of Italian flavor in every family-friendly bite. Give it a try—there’s something magical about sharing a pot of this cozy, aromatic meal with the people you love. I hope it becomes a regular in your dinner rotation!
Print
One-Pot Italian Tomato Chicken and Rice Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
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
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
