If you’re looking for a hearty, deeply flavorful dish that brings the warmth of Italy right into your kitchen without a fuss, then you’re going to adore this One-Pot Italian Tomato Chicken and Rice Recipe. It’s the ultimate comfort meal where tender chicken pieces mingle with fragrant herbs, plump sundried tomatoes, and fluffy rice cooked all together, soaking up every bit of deliciousness. This dish transforms simple ingredients into a vibrant feast that’s perfectly saucy, wonderfully rustic, and guaranteed to make your dinner table feel a bit more special.
Ingredients You’ll Need
The magic in the One-Pot Italian Tomato Chicken and Rice Recipe comes from a handful of straightforward, easy-to-find ingredients. Each one plays a pivotal role: olive oil for richness, fresh veggies for brightness, herbs for that lovely Italian flair, and a perfect balance of chicken stock and tomatoes to infuse the rice with mouthwatering flavor.
- 1 tbsp olive oil: This adds a silky richness and helps brown the chicken beautifully.
- 4 chicken thigh cutlets: Juicy and tender, perfect for slow cooking without drying out.
- 4 drumsticks: Adds variety and that wonderful bone-in flavor boost.
- 1 red onion, cut into 8 wedges: Brings sweetness and slight crunch once softened.
- 1 red capsicum/bell pepper, deseeded and chopped: Adds vibrant color and a sweet, mellow bite.
- 4 cloves garlic, smashed: Imparts its iconic aroma and depth to the whole dish.
- 1/2 cup pitted olives: Briny pop to contrast the tomatoes’ sweetness.
- 1/2 cup sundried tomato strips in oil: Intensifies tomato flavor with a lovely chew.
- 1 teaspoon dried basil: Classic Italian herb for that unmistakable fragrance.
- 1 teaspoon dried oregano: Earthy and slightly peppery, rounding out the herb blend.
- 1/4 cup fresh parsley, finely chopped: Freshens up the dish with vibrant green notes.
- 1 cup long grain rice: The comforting base that soaks up all those delicious juices.
- 14 oz can chopped tomatoes: Juicy, tangy, and the heart of the sauce.
- 1 1/2 cups chicken stock: Or a water and stock powder combo, supplying the rice with savory depth.
- Freshly grated parmesan cheese to serve: Optional but highly recommended for a nutty, salty finish.
- Chopped parsley to serve: Adds a fresh, herbal contrast and pretty presentation.
How to Make One-Pot Italian Tomato Chicken and Rice Recipe
Step 1: Brown the Chicken
Start by heating your oven to 200°C (400°F) and warming the olive oil in a large, shallow, ovenproof pan or cast iron skillet. Add the chicken thighs and drumsticks and cook over medium-high heat for 3 to 4 minutes on each side until the skin turns beautifully golden. This step not only locks in the juices but builds a rich base flavor for the entire dish.
Step 2: Sauté Vegetables and Aromatics
Once the chicken has a nice golden crust, add the red onion wedges, chopped capsicum, and smashed garlic to the pan. Fry them gently for about 3 minutes until the onion becomes translucent and the edges start turning golden. This combination creates a fragrant, colorful bed for the rice and chicken to rest on.
Step 3: Combine Olives, Sundried Tomatoes, Herbs, and Rice
Remove the chicken temporarily to a plate, then stir in the olives, sundried tomato strips, dried basil, dried oregano, fresh parsley, and the long grain rice right into the pan. Let the rice soak briefly in all those flavorful juices that have developed — this ensures every grain will be infused with deliciousness.
Step 4: Add Chicken Back, Tomatoes, and Stock
Nestle the chicken pieces back on top of the rice mixture, then pour in the chopped tomatoes and chicken stock. Bring everything to a gentle boil on the stovetop, stirring occasionally and rotating the chicken so it’s coated in the saucy goodness. This melding of ingredients builds the rich, comforting heart of the dish.
Step 5: Bake and Finish Under the Grill
Cover the pan tightly with foil and transfer it to your preheated oven. Let it bake for about 40 minutes, or until the rice is perfectly tender and has absorbed all the flavorful liquid. Then, remove the foil and switch your oven to grill or broil setting at medium heat. Grill the chicken for 8 to 10 more minutes until the skin crisps up double golden, providing that irresistible texture contrast.
Step 6: Season and Garnish
A quick sprinkle of salt is all the seasoning this dish needs now. Finish with freshly chopped parsley and a generous grating of parmesan cheese if you love a little cheesy indulgence. This final flourish brightens and rounds out the deep, hearty flavors beautifully.
How to Serve One-Pot Italian Tomato Chicken and Rice Recipe
Garnishes
Fresh parsley and parmesan cheese are classic garnishes here — the parsley adds a fresh, verdant pop of color and flavor, while the parmesan lends a salty, nutty kick that complements the tomatoes and chicken perfectly. You might also consider a drizzle of good-quality extra virgin olive oil for added richness right before serving.
Side Dishes
This dish is so satisfying on its own that you don’t need much on the side, but a simple green salad with a tangy lemon vinaigrette or some roasted seasonal vegetables would be perfect to cut through the richness. Crusty garlic bread or warm focaccia would also make a great companion, soaking up any extra sauce left on your plate.
Creative Ways to Present
For a dinner party, serve the One-Pot Italian Tomato Chicken and Rice Recipe straight from the skillet in the middle of the table. It’s rustic, communal, and downright inviting. Alternatively, plate individual servings beautifully garnished with a sprig of parsley and a parmesan sprinkle, paired with a glass of chilled white wine to elevate an everyday meal into a memorable feast.
Make Ahead and Storage
Storing Leftovers
This dish keeps beautifully in the fridge for up to 3 days when stored in an airtight container. The rice might absorb a little more sauce as it sits, so you can loosen it with a splash of stock or water when reheating.
Freezing
You can freeze leftovers for up to 2 months, though the texture of the rice may soften a bit more once thawed. To keep it tasting fresh, freeze in individual portions so you only thaw what you need.
Reheating
Reheat gently on the stovetop over low heat with a little chicken stock or water to prevent drying out. Alternatively, microwave on medium power, stirring occasionally to heat evenly. Finish with a quick crack of fresh pepper and a sprinkle of parmesan for that just-cooked feeling.
FAQs
Can I use chicken breasts instead of thighs and drumsticks?
Absolutely! Just be aware that chicken breasts tend to dry out faster, so watch the cooking time closely and consider reducing oven time slightly for tender results.
Is it okay to use brown rice in this recipe?
Brown rice requires more liquid and a longer cooking time, so it’s best to adjust the stock quantity and baking time accordingly. You might want to pre-cook the rice a bit before combining with the other ingredients.
Can I make this recipe gluten-free?
Yes, this dish is naturally gluten-free as long as you use gluten-free chicken stock and double-check that your sundried tomatoes and olives don’t have any additives containing gluten.
What’s the best way to get crispy chicken skin in this recipe?
Grilling or broiling the dish uncovered at the end of cooking is key to crisping up the skin beautifully. Make sure the chicken skin is dry before cooking and avoid lifting the foil too early during baking to keep the juices in.
Can I prepare this recipe on the stovetop only?
While oven baking helps the rice cook evenly and the chicken crisp up perfectly, you can finish the rice on the stovetop by simmering gently and then broiling the chicken separately if preferred.
Final Thoughts
There’s something so satisfying about a meal that brings together simplicity, flavor, and minimal cleanup all in one pot. This One-Pot Italian Tomato Chicken and Rice Recipe is a winner for busy weeknights, cozy gatherings, or any time you want a taste of Italy without the fuss. Give it a go — I promise it will become one of your favorite go-to dinners!
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 hearty, flavorful dish combining tender chicken pieces with aromatic herbs, sun-dried tomatoes, olives, and flavorful rice cooked together in a single skillet. A perfect balanced meal that’s easy to prepare, bakes in the oven, and finishes with a crispy golden top under the grill. It’s ideal for a comforting family dinner.
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
Herbs and Flavorings
- 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
Rice and Liquids
- 1 cup long grain rice
- 14 oz can chopped tomatoes
- 1 1/2 cups chicken stock (or 1 1/2 cups water + 1 tablespoon vegetable stock powder)
To Serve
- Freshly grated parmesan cheese (optional)
- Chopped parsley
Instructions
- Preheat and Sear Chicken: Heat the oven to 200°C (400°F). In a large, shallow ovenproof cast iron skillet or pan, heat the olive oil over medium-high heat. Add the chicken thigh cutlets and drumsticks and fry for 3-4 minutes per side until golden all over.
- Sauté Vegetables: Add the red onion wedges, chopped red capsicum, and smashed garlic to the pan. Fry for about 3 minutes until the onion is transparent and everything is lightly golden.
- Add Flavorings and Rice: Remove the chicken pieces and place them on a plate. Stir the pitted olives, sundried tomato strips, dried basil, dried oregano, fresh parsley, and long grain rice into the pan. Let the rice soak up all the flavorful juices in the pan.
- Return Chicken and Add Liquids: Arrange the chicken pieces back on top of the rice mixture. Pour in the canned chopped tomatoes and chicken stock. Bring the contents to a boil on the stovetop and rotate the chicken in the sauce to coat well.
- Bake Covered: Cover the skillet with foil and transfer to the preheated oven. Bake for about 40 minutes or until the rice is tender and has absorbed the liquid.
- Grill to Finish: Remove the foil and change the oven setting to grill/broil on medium heat. Grill the dish for 8-10 minutes or until the chicken skin becomes crispy and golden brown.
- Serve: Season with salt to taste, sprinkle with freshly chopped parsley and freshly grated parmesan cheese if desired. Serve immediately and enjoy the warm, savory flavors.
Notes
- You can substitute chicken stock with water and vegetable stock powder if preferred.
- Adjust baking time based on your oven as ovens may vary in heat distribution.
- Use a large ovenproof skillet for best results to allow even cooking and easy transfer to the oven.
- For a stronger flavor, add a splash of white wine before baking.
- To make this dish gluten free, ensure all stock powders and additional ingredients are certified gluten free.
