One Dish Italian Chicken with Rice

Get ready to savor the ultimate comfort food with this "One Dish Italian Chicken with Rice" recipe—a hearty and flavorful meal that combines tender, golden-brown chicken thighs, perfectly cooked long-grain rice, and a medley of vibrant bell peppers all simmered in a rich blend of chicken broth, diced tomatoes, and Italian herbs. This one-pan wonder is a time-saving gem, requiring just 15 minutes of prep time and 35 minutes of cook time, making it ideal for busy weeknights or relaxed family dinners. The smoky hint of paprika and a touch of Parmesan cheese (optional) elevate the dish, while a garnish of fresh parsley adds a burst of bright, herby flavor. With simple ingredients and easy cleanup, this Italian-inspired recipe is perfect for anyone looking to enjoy a wholesome, satisfying meal without the fuss!

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 4 pieces boneless, skinless chicken thighs
• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 2 medium bell peppers (red, yellow, or green), sliced
• 1 cup long-grain white rice
• 2 cups chicken broth
• 14.5 ounces diced tomatoes (with juice, canned)
• 1 teaspoon Italian seasoning
• 1 teaspoon paprika
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 cup Parmesan cheese, grated (optional)
• 2 tablespoons fresh parsley, chopped (for garnish)

Directions

Step 1

Heat 1 tablespoon of olive oil in a large, deep skillet or a Dutch oven over medium heat.

Step 2

Season the chicken thighs with half of the salt, black pepper, and paprika. Sear the chicken thighs for 3-4 minutes on each side, until golden brown. Remove from skillet and set aside.

Step 3

In the same skillet, add the remaining tablespoon of olive oil. Sauté the diced onion until softened, about 3 minutes.

Step 4

Add the garlic and sliced bell peppers to the skillet. Sauté for another 2 minutes, stirring occasionally.

Step 5

Stir in the rice, chicken broth, diced tomatoes (with their juice), Italian seasoning, paprika, remaining salt, and black pepper. Bring to a gentle simmer.

Step 6

Nestle the seared chicken thighs back into the skillet, ensuring they are partially submerged in the liquid.

Step 7

Cover the skillet with a lid and reduce the heat to low. Cook for 25-30 minutes, or until the rice is tender and the chicken is cooked through (internal temperature should reach 165°F/74°C).

Step 8

Check occasionally to ensure the liquid has not evaporated too quickly. Add a splash of water or broth if necessary.

Step 9

Once cooked, remove from heat and let rest for 5 minutes. Optionally, sprinkle with grated Parmesan cheese.

Step 10

Garnish with fresh parsley before serving. Serve warm and enjoy!

Nutrition Facts

Serving size	(2048.9g)

Amount per serving	% Daily Value*
Calories	1889.8

Total Fat 91.3g	0%
Saturated Fat 27.3g	0%
Polyunsaturated Fat 2.7g
Cholesterol 547.4mg	0%
Sodium 5486.2mg	0%
Total Carbohydrate 116.1g	0%
Dietary Fiber 16.2g	0%
Total Sugars 33.7g
Protein 148.3g	0%

Vitamin D 28IU	0%
Calcium 924.7mg	0%
Iron 12.9mg	0%
Potassium 3262.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 43.7%

Protein: 31.6%

Carbs: 24.7%