If you are looking for a cozy yet vibrant meal that brings together the luscious flavors of Italy in a single pot, look no further than this One-Pot Italian Tomato Chicken and Rice Recipe. It’s a perfect harmony of tender chicken, fragrant herbs, sweet sun-dried tomatoes, and fluffy rice, all cooked together so their flavors meld beautifully. This dish isn’t just a meal, it’s a warm invitation to gather around the table and enjoy something satisfying and utterly delicious without the fuss of multiple pots and pans.
Ingredients You’ll Need
The magic of this One-Pot Italian Tomato Chicken and Rice Recipe lies in its straightforward ingredients. Each one plays a pivotal role in creating layers of flavor, texture, and color, making every bite a delightful experience that’s as easy to prepare as it is to enjoy.
- 1 tbsp olive oil: Adds a silky base for frying the chicken and vegetables, infusing them with a mild fruity richness.
- 4 chicken thigh cutlets: Tender, flavorful cuts that stay juicy and absorb the aromatic ingredients perfectly.
- 4 drumsticks: Adds rustic charm and hearty flavor to the dish.
- 1 red onion, cut into 8 wedges: Provides a sweet and slightly sharp contrast that softens beautifully when cooked.
- 1 red capsicum (bell pepper), deseeded and chopped: Brings a fresh crunch and a pop of vibrant red color.
- 4 cloves garlic, smashed: Adds depth and a savory punch that lingers throughout the dish.
- 1/2 cup pitted olives: Introduce a salty briny note that balances the sweetness of the tomatoes.
- 1/2 cup sundried tomato strips in oil: Concentrated tomato flavor that elevates the dish’s richness and color.
- 1 teaspoon dried basil: Brings that unmistakable Italian herby essence.
- 1 teaspoon dried oregano: Adds a woody, slightly bitter aroma to complement the other herbs.
- 1/4 cup fresh parsley, finely chopped: Brightens the dish with a fresh, green vibrancy.
- 1 cup long grain rice: Absorbs the flavors and provides a fluffy, satisfying base.
- 14 oz can chopped tomatoes: Creates a luscious, saucy component that keeps the rice moist and tangy.
- 1 1/2 cups chicken stock: Ensures the rice cooks tenderly and infuses the dish with savory goodness.
- Freshly grated parmesan cheese (to serve): Optional but highly recommended for a salty, nutty finish.
- Chopped parsley (to serve): Adds fresh color and a hint of herbaceous flavor as a garnish.
How to Make One-Pot Italian Tomato Chicken and Rice Recipe
Step 1: Brown the Chicken
Begin by heating olive oil in a large, shallow ovenproof skillet over medium-high heat. Add the chicken thigh cutlets and drumsticks, frying them gently for about 3 to 4 minutes per side until they develop a golden crust. This step locks in the juices and starts layering on that delicious flavor you’ll taste in every bite.
Step 2: Sauté the Vegetables
Next, toss in the red onion wedges, diced red capsicum, and smashed garlic cloves. Fry everything together until the onions become translucent and everything takes on a light golden hue. This softens the veggies and releases their natural sweetness, creating a beautifully aromatic base to build on.
Step 3: Stir in Olives, Sun-Dried Tomatoes, Herbs, and Rice
Remove the chicken temporarily and stir the olives, sun-dried tomato strips, dried basil, oregano, fresh parsley, and rice into the pan. Give the rice time to soak up all those flavorful juices left behind from the chicken and vegetables—that’s where the magic begins.
Step 4: Combine Chicken, Tomatoes, and Stock
Arrange the chicken pieces back on top of the seasoned rice mixture. Pour in the canned chopped tomatoes followed by the chicken stock. Bring everything to a gentle boil. Be sure to rotate the chicken in the sauce to evenly coat it before transferring the pan to the oven.
Step 5: Bake and Broil for Perfection
Cover the pan tightly with foil and bake in a preheated 200°C (400°F) oven for about 40 minutes. This slow cooking softens the rice and infuses it with all the wonderful tomato and herb flavors. Once the rice is tender, remove the foil and switch the oven to grill or broil mode. Grill for another 8 to 10 minutes until the chicken skin turns irresistibly crispy and golden.
Step 6: Season and Garnish
Finish off by seasoning with salt to your taste. Sprinkle freshly chopped parsley and a generous shave of grated parmesan cheese over the top before serving. These final touches add freshness and a lovely salty depth that rounds out the flavors perfectly.
How to Serve One-Pot Italian Tomato Chicken and Rice Recipe
Garnishes
A sprinkle of freshly chopped parsley and a shower of finely grated parmesan cheese are simple yet stunning ways to elevate the dish’s flavor on the plate. The parsley adds a pop of green and freshness, while the parmesan gives a salty, nutty richness that makes every bite memorable.
Side Dishes
This One-Pot Italian Tomato Chicken and Rice Recipe shines on its own, but you can pair it beautifully with a crisp green salad dressed lightly in lemon vinaigrette or a side of roasted seasonal vegetables to add a bit of crunch and extra nutrients to your meal.
Creative Ways to Present
Serve the dish straight from the skillet for that rustic, family-style appeal, or portion it onto colorful plates to showcase its vibrant ingredients. A drizzle of good quality extra virgin olive oil just before serving can add an extra layer of lusciousness, and don’t hesitate to add a little fresh cracked black pepper to perk up the flavors.
Make Ahead and Storage
Storing Leftovers
You can refrigerate any leftovers in an airtight container for up to 3 days. The rice will continue to absorb flavors, so the dish often tastes even better after a day or two once the ingredients have melded further.
Freezing
This recipe freezes remarkably well. Portion the cooled One-Pot Italian Tomato Chicken and Rice Recipe into freezer-safe containers, and it will keep for up to 2 months. Just thaw overnight in the fridge before reheating.
Reheating
Reheat gently on the stovetop over low heat, adding a splash of water or chicken stock to prevent the rice from drying out. Alternatively, you can microwave leftovers in a covered dish, stirring occasionally to heat evenly.
FAQs
Can I use chicken breasts instead of thighs and drumsticks?
Absolutely! While thighs and drumsticks give a juicier and more flavorful result, boneless chicken breasts can be used for a leaner option; just be careful not to overcook them to keep them moist.
Is it okay to substitute fresh herbs for dried?
Yes! Use about three times the amount of fresh herbs compared to dried, as fresh herbs are less concentrated. They’ll add an extra brightness to this dish.
Can I make this recipe on the stovetop only?
You can! After searing the chicken and sautéing the veggies, add the liquids and rice, cover, and simmer gently on low heat until the rice is tender and chicken cooked through, about 35 to 40 minutes.
What type of rice works best for this recipe?
Long grain rice is preferred because it stays fluffy and separates nicely as it cooks with the tomato sauce and chicken. Avoid sticky rice varieties that could make the dish too heavy.
How spicy is the dish? Can I add heat if I want to?
This version is mild and comforting. If you love heat, add a pinch of chili flakes when sautéing the vegetables or a splash of hot sauce before serving to kick up the spice level.
Final Thoughts
This One-Pot Italian Tomato Chicken and Rice Recipe is a wonderful go-to for when you want a heartwarming, flavorful dinner that’s fuss-free but feels special. It’s perfect for busy weeknights or casual gatherings where everyone appreciates hearty comfort food with a splash of Italian sunshine. Give it a try—you’ll soon wonder how you ever made dinner without it!
Print
One-Pot Italian Tomato Chicken and Rice Recipe
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Description
This One-Pot Italian Tomato Chicken and Rice recipe is a comforting and flavorful meal combining juicy chicken thigh cutlets and drumsticks with savory rice cooked in a fragrant tomato and herb sauce. Prepared in a single ovenproof skillet, it’s a perfect balance of tender chicken, aromatic vegetables, and Mediterranean-inspired flavors, finished with freshly grated parmesan and parsley for a delicious Italian touch.
Ingredients
Chicken and Vegetables
- 1 tbsp olive oil
- 4 chicken thigh cutlets
- 4 drumsticks
- 1 red onion, cut into 8 wedges
- 1 red capsicum/bell pepper, deseeded and chopped
- 4 cloves garlic, smashed with the back of a knife
Flavorings and Rice
- 1/2 cup pitted olives
- 1/2 cup sundried tomato strips in oil
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/4 cup fresh parsley, finely chopped
- 1 cup long grain rice
Liquids and Toppings
- 14 oz can chopped tomatoes
- 1 1/2 cups chicken stock (or 1 1/2 cups water + 1 tablespoon vegetable stock powder)
- Freshly grated parmesan cheese to serve (optional)
- Chopped parsley to serve
Instructions
- Heat and Brown Chicken: Preheat your oven to 200°C (400°F). In a large, shallow ovenproof cast iron skillet or pan, heat 1 tablespoon olive oil over medium-high heat. Add the chicken thigh cutlets and drumsticks, frying for 3-4 minutes on each side until golden all over.
- Sauté Vegetables: Add the cut red onion, chopped red capsicum, and smashed garlic cloves to the pan. Fry for about 3 minutes until the onion becomes transparent and the vegetables are lightly golden.
- Add Flavors and Rice: Remove the chicken pieces and place them on a plate temporarily. Stir the pitted olives, sundried tomato strips, dried basil, dried oregano, fresh parsley, and long grain rice into the pan, allowing the rice to absorb the flavorful juices.
- Combine Chicken and Liquids: Place the chicken pieces back on top of the rice mixture. Pour in the canned chopped tomatoes and chicken stock (or water with stock powder). Bring everything to a boil on the stovetop. Rotate the chicken pieces in the sauce to coat them evenly.
- Bake Covered: Cover the skillet with foil and transfer it to the preheated oven. Bake for about 40 minutes, or until the rice is tender and has absorbed most of the liquid.
- Broil for Crispiness: Remove the foil, change the oven setting to grill/broil on medium heat, and grill the chicken for 8-10 minutes until the skin is crispy and golden.
- Serve: Season the dish with salt to taste. Sprinkle freshly chopped parsley and freshly grated parmesan cheese over the top before serving, if desired.
Notes
- For best results, use a large ovenproof cast iron skillet or a similar pan to ensure even cooking.
- If you prefer less salt, adjust seasoning carefully as olives and stock already add saltiness.
- You can substitute chicken stock with vegetable stock if preferred for a milder flavor.
- Ensure the rice you use is long grain, as it cooks best with this method.
- Removing the foil and broiling the chicken at the end crisps the skin and adds texture—don’t skip this step.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
