Chicken and Rice Italian Style
Transform your weeknight dinner into a taste of Italy with this comforting and flavor-packed Chicken and Rice Italian Style recipe. Juicy, golden-brown chicken thighs are nestled into a bed of creamy, herb-infused tomato rice, simmered to perfection in a single skillet. This dish combines vibrant ingredients like garlic, oregano, basil, and a touch of red pepper flakes for a hint of heat, while Parmesan cheese adds an irresistible layer of richness. With only 15 minutes of prep time and a one-pot cooking method, this recipe is ideal for busy evenings yet elegant enough for entertaining. Serve with a garnish of fresh parsley for a pop of brightness, and enjoy a hearty meal brimming with Italian-inspired flavors. Perfect for fans of easy weeknight dinners, skillet recipes, and Italian comfort food!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken thighs
- 3 tablespoons olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic cloves, minced
- 1.5 cups uncooked long-grain white rice
- 3 cups chicken broth
- 1 14-ounce can diced tomatoes (canned, with juices)
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon red pepper flakes
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup Parmesan cheese, grated
- 2 tablespoons fresh parsley, chopped (optional garnish)
Instructions
Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium-high heat.
Season the chicken thighs with salt and pepper on both sides, then sear them in the skillet for 3-4 minutes per side until golden brown. Remove the chicken and set aside.
Lower the heat to medium and add the remaining 1 tablespoon of olive oil to the skillet. Add the diced onion and sauté for 3-4 minutes until softened.
Stir in the minced garlic and cook for another 1 minute until fragrant.
Add the uncooked rice to the skillet and toast it for 2 minutes, stirring occasionally.
Pour in the chicken broth, diced tomatoes with their juices, and tomato paste. Stir to combine.
Add the dried oregano, basil, red pepper flakes, salt, and black pepper. Stir well.
Return the seared chicken thighs to the skillet, nestling them into the rice and sauce mixture.
Bring the mixture to a boil, then reduce the heat to low. Cover the skillet with a lid and simmer for 30 minutes, stirring occasionally to prevent burning, until the rice is fully cooked and the chicken is tender.
Remove the skillet from heat and sprinkle the grated Parmesan cheese on top.
Garnish with fresh parsley, if desired, and serve warm.
Nutrition Facts
Calories |
2622 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.3 g | 122% | |
| Saturated Fat | 23.2 g | 116% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 520 mg | 173% | |
| Sodium | 5468 mg | 238% | |
| Total Carbohydrate | 287.0 g | 104% | |
| Dietary Fiber | 13.3 g | 48% | |
| Total Sugars | 23.6 g | ||
| Protein | 151.1 g | 302% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 568 mg | 44% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 3272 mg | 70% | |
*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.
