Italian Chicken and Rice
Elevate your weeknight dinner game with this hearty and flavorful Italian Chicken and Rice recipe! Tender, golden-seared chicken thighs are nestled into a bed of perfectly seasoned, tomato-infused rice, creating a one-skillet meal that's as comforting as it is convenient. Flavored with aromatic garlic, sautéed onions, and a medley of Italian seasonings, this dish strikes the perfect balance between simplicity and bold, hearty flavors. Ready in just 50 minutes, this recipe is perfect for busy families or meal prep enthusiasts looking for a satisfying dinner option. Garnish with a sprinkle of fresh parsley for added color and freshness, and enjoy a cozy taste of Italy without leaving your kitchen! Keywords: Italian chicken and rice, one-skillet chicken, easy weeknight dinner, tomato-infused rice, Italian seasoning recipe.
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Recipe Information
Ingredients
- 4 pieces Boneless skinless chicken thighs
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 3 cloves Garlic cloves, minced
- 1 cup Long-grain white rice
- 2 cups Chicken broth
- 1 14-ounce can Diced tomatoes (with juice)
- 1 teaspoon Dried Italian seasoning
- 0.25 teaspoons Crushed red pepper flakes
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Season both sides of the chicken thighs with 0.5 teaspoons of salt and 0.25 teaspoons of black pepper.
Sear the chicken thighs in the hot skillet for 4-5 minutes per side until they are golden brown. Remove them from the skillet and set aside. They will not be fully cooked at this stage.
Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the skillet.
Sauté the diced onion in the skillet for 3-4 minutes until softened, then add the minced garlic and cook for an additional 1 minute.
Stir in the uncooked rice, cooking it for 1-2 minutes to lightly toast the grains.
Add the chicken broth, diced tomatoes (with juice), dried Italian seasoning, crushed red pepper flakes, 0.5 teaspoons of salt, and 0.25 teaspoons of black pepper. Stir well to combine.
Return the chicken thighs to the skillet, nestling them into the rice mixture.
Bring the mixture to a gentle boil, then reduce the heat to low, cover the skillet with a lid, and simmer for 25-30 minutes. Stir occasionally to prevent the rice from sticking to the bottom.
Once the liquid is absorbed and the rice is tender, ensure that the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
Remove the skillet from the heat and let it rest, covered, for 5 minutes before serving.
Garnish with fresh parsley, if desired, and serve warm.
Nutrition Facts
Calories |
385 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.1 g | 23% | |
| Saturated Fat | 4.2 g | 21% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 105 mg | 35% | |
| Sodium | 849 mg | 37% | |
| Total Carbohydrate | 24.4 g | 9% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 5.0 g | ||
| Protein | 30.7 g | 61% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 57 mg | 4% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 652 mg | 14% | |
*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.
