Name: One-Pot Italian Tomato Chicken and Rice
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: Italian
Ingredients: 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; 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; 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; Chopped parsley to serve

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A rustic Italian-inspired dish that combines tender chicken, aromatic herbs, and perfectly cooked rice all in one skillet for a hearty, flavorful meal with minimal cleanup.

Why You'll Love This Recipe

This One-Pot Italian Tomato Chicken and Rice is the ultimate weeknight dinner solution. The combination of succulent chicken, tangy tomatoes, and herbs creates an irresistible flavor profile that tastes like it's been simmering all day, yet comes together in less than an hour. The beauty of this dish lies in its simplicity - everything cooks in one pan, allowing the rice to absorb all the delicious flavors while the chicken becomes tender and golden. It's economical, family-friendly, and produces an impressive meal with minimal effort. Perfect for busy weeknights or casual entertaining, this recipe delivers restaurant-quality results without the fuss.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Chicken thighs and drumsticks provide rich flavor and remain juicy throughout the cooking process. The dark meat stands up well to the long cooking time and infuses the dish with savory depth.

Olive oil is the foundation for this Mediterranean-inspired dish, adding a fruity note and helping to achieve that beautiful golden crust on the chicken.

Red onion adds a pleasant sweetness and mild sharpness that mellows as it cooks, becoming an aromatic base for the dish.

Red bell pepper contributes a touch of sweetness, vibrant color, and a subtle crunch that complements the tender chicken and rice.

Garlic infuses the entire dish with its aromatic essence, becoming mellow and sweet as it cooks with the other ingredients.

Olives bring a briny, salty punch that cuts through the richness of the chicken and adds authentic Mediterranean character to the dish.

Sun-dried tomatoes contribute intense umami and concentrated tomato flavor, adding depth and a slightly chewy texture contrast.

Dried herbs including basil and oregano create that classic Italian flavor profile that makes this dish so comforting and familiar.

Fresh parsley brightens the rich flavors with its clean, herbaceous notes both in the cooking process and as a finishing touch.

Long grain rice forms the backbone of this one-pot meal, absorbing all the delicious flavors while providing a satisfying texture.

Canned tomatoes create the saucy base that the rice cooks in, providing both moisture and tanginess to balance the rich elements.

Chicken stock enhances the savory depth of the dish and ensures the rice cooks to perfect tenderness while absorbing maximum flavor.

Parmesan cheese, added at the end, brings a salty, nutty finish that ties all the flavors together with its distinctive umami.

Directions

Preheat your oven to 400°F (200°C). In a large, oven-safe cast iron skillet or pan, heat the olive oil over medium-high heat.
Add the chicken thighs and drumsticks to the hot oil and cook for 3-4 minutes per side until golden brown. You're looking for a nice sear on the outside while the inside remains uncooked.
Add the red onion wedges, chopped red bell pepper, and smashed garlic cloves to the pan. Sauté for about 3 minutes until the vegetables begin to soften and the onions become translucent.
Temporarily remove the chicken pieces from the pan and set aside on a plate.
Stir the olives, sun-dried tomato strips, dried basil, dried oregano, fresh parsley, and rice into the pan, allowing the rice to absorb the flavorful juices for a minute or two.
Return the chicken pieces to the pan, placing them on top of the rice mixture. Pour in the canned tomatoes and chicken stock, then bring everything to a boil.
Rotate the chicken pieces in the sauce to coat them well, then cover the pan with foil and transfer to the preheated oven.
Bake for approximately 40 minutes, or until the rice has softened and absorbed most of the liquid.
Remove the foil and switch your oven to the broil setting at medium heat. Broil for an additional 8-10 minutes until the chicken develops a crispy, golden exterior.
Season with salt to taste, then garnish with freshly chopped parsley and grated Parmesan cheese before serving.

Servings and Timing

This One-Pot Italian Tomato Chicken and Rice recipe yields 4 generous servings, making it perfect for a family dinner. The total preparation and cooking time is approximately 70 minutes, with 20 minutes of prep time and 50 minutes of cooking time. The hands-on work is front-loaded in the preparation stage, while the oven does most of the cooking, allowing you to attend to other tasks while dinner practically makes itself.

Variations

Mediterranean Version: Add artichoke hearts, feta cheese, and a squeeze of lemon for a Greek-inspired twist.

Spicy Arrabbiata Style: Incorporate crushed red pepper flakes and spicy Italian sausage in place of some of the chicken for a kick of heat.

Vegetarian Option: Skip the chicken and double the vegetables, adding eggplant, zucchini, and mushrooms for a hearty meatless meal.

Seafood Adaptation: Replace chicken with shrimp or chunks of firm white fish (add these in the last 10-15 minutes of cooking to prevent overcooking).

Herb Garden Variety: Enhance the herbal profile with fresh rosemary, thyme, and sage in addition to the basil and oregano.

Creamy Version: Stir in ¼ cup of heavy cream or mascarpone cheese just before serving for a luxurious finish.

Seasonal Vegetable Medley: Adapt based on what's in season - try asparagus in spring, zucchini in summer, or butternut squash in fall.

Storage/Reheating

This dish stores beautifully, making it ideal for meal prep or leftovers. Allow any remaining chicken and rice to cool completely before transferring to airtight containers. It will keep in the refrigerator for up to 4 days.

For reheating, the microwave is the quickest option - cover the dish with a damp paper towel and heat on medium power for 2-3 minutes, stirring the rice halfway through. This helps maintain moisture and prevent uneven heating.

For best results, reheat in a covered skillet over medium-low heat, adding a splash of chicken broth or water to revitalize the rice and prevent it from drying out. Heat until the chicken reaches an internal temperature of 165°F (74°C).

Freezing is also an option for longer storage. Portion the cooled dish into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating using one of the methods above.

The flavors often deepen after a day in the refrigerator, making this dish sometimes even more delicious as leftovers than it was the first time around.

FAQs

Can I use boneless chicken instead of bone-in?

Yes, boneless chicken thighs or breasts can be substituted, but they cook faster than bone-in pieces. If using boneless cuts, add them to the pan later in the cooking process (about 20 minutes into the baking time) to prevent them from becoming dry and overcooked.

What can I substitute for long grain rice?

Arborio, Carnaroli, or other medium-grain rice varieties work well as substitutes, though they may create a slightly creamier texture. Brown rice can also be used, but will require additional cooking time and possibly more liquid. Quinoa or farro make excellent whole grain alternatives but may also alter the cooking time.

Can I make this dish without an oven-safe skillet?

If you don't have an oven-safe skillet, start the recipe in a regular pan on the stovetop, then transfer everything to a casserole dish before putting it in the oven. Cover tightly with foil and proceed with the baking instructions as directed.

How do I know when the rice is fully cooked?

The rice should be tender and have absorbed most of the liquid. If needed, you can test a few grains – they should be soft without any crunchy center. If the rice needs more time but the liquid has been absorbed, add a small amount of additional stock or water, cover again, and continue cooking.

Can I add vegetables to make this a complete meal?

Absolutely! This recipe is versatile and can accommodate additional vegetables like mushrooms, peas, spinach, or kale. Hardier vegetables can be added with the bell peppers, while more delicate greens should be stirred in during the last 5-10 minutes of cooking.

Is this recipe gluten-free?

The basic recipe is naturally gluten-free, but always check your specific ingredients, particularly the chicken stock and any pre-packaged seasonings, as they sometimes contain gluten-based additives or thickeners.

Can I prepare any elements of this dish in advance?

You can prep all vegetables and measure out dry ingredients the day before. For an even quicker assembly, you could brown the chicken and sauté the vegetables ahead of time, then refrigerate until you're ready to continue with the recipe.

Why is my rice still hard after the recommended cooking time?

Several factors could cause this: your oven temperature might be running low, the liquid-to-rice ratio might need adjustment, or the pot might not be sealed tightly enough with foil. Add an additional ¼-1/2 cup of hot stock or water, reseal tightly, and continue cooking for 10-15 more minutes.

Can I make this dish in a slow cooker?

This recipe can be adapted for a slow cooker. Brown the chicken and sauté the vegetables as directed, then transfer everything to a slow cooker. Cook on low for 4-5 hours or high for 2-3 hours, adding the rice during the last hour of cooking to prevent it from becoming mushy.

How spicy is this dish, and can I adjust the heat level?

As written, this recipe is mild and family-friendly. To increase the heat, add crushed red pepper flakes, diced jalapeños, or a dash of cayenne pepper. For a milder version, ensure you're using sweet bell peppers rather than spicier varieties.

Conclusion

This One-Pot Italian Tomato Chicken and Rice embodies everything we love about Mediterranean cooking - bold flavors, quality ingredients, and beautiful simplicity. By creating an entire meal in one vessel, you not only minimize cleanup but also allow the ingredients to share their flavors, resulting in a dish that's greater than the sum of its parts. The combination of crispy-skinned chicken, aromatic herbs, and tomato-infused rice creates a comforting meal that feels both special and accessible.

Whether you're cooking for family on a busy weeknight or entertaining friends on the weekend, this versatile recipe delivers restaurant-quality results with home-cook effort. It's the kind of reliable, adaptable dish that earns a permanent place in your cooking repertoire - one you'll return to again and again when you need a satisfying meal that nourishes both body and soul.