Italian Rice with Chicken
Savor the comforting flavors of Italy with this hearty Italian Rice with Chicken recipe! Tender, seasoned chicken thighs are browned to perfection and paired with vibrant vegetables like red bell peppers, carrots, and onions. Arborio rice, the star of the dish, absorbs a rich medley of chicken broth, diced tomatoes, and Italian seasonings, creating a creamy, risotto-like texture without the fuss. A final touch of Parmesan cheese and fresh parsley elevates this one-pan meal into a satisfying feast that’s bursting with Mediterranean-inspired flavor. Ready in just under an hour, this family-friendly dish is a perfect balance of ease and elegance, making it ideal for weeknight dinners or cozy gatherings.
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Recipe Information
Ingredients
- 500 g boneless, skinless chicken thighs
- 2 tbsp olive oil
- 1 medium yellow onion
- 3 garlic cloves
- 1 medium red bell pepper
- 1 medium carrot
- 1 cup arborio rice
- 3 cups chicken broth
- 1 cup canned diced tomatoes
- 1 tsp Italian seasoning
- 1 tsp paprika
- 1 tsp salt
- 0.5 tsp black pepper
- 0.25 cup Parmesan cheese
- 2 tbsp fresh parsley
Instructions
Cut the chicken thighs into bite-sized pieces and season with a pinch of salt and pepper.
Heat 2 tablespoons of olive oil in a large skillet or sauté pan over medium heat.
Add the chicken to the pan and cook for 5-6 minutes until golden brown on all sides. Remove from the pan and set aside.
Dice the onion, mince the garlic, and chop the red bell pepper and carrot into small pieces.
In the same pan, add the diced onion and cook for 2-3 minutes until translucent.
Add the minced garlic, chopped bell pepper, and carrot. Sauté for another 3-4 minutes until the vegetables begin to soften.
Stir in the Arborio rice and cook for 1-2 minutes to toast the grains lightly.
Add the chicken broth, diced tomatoes, Italian seasoning, paprika, salt, and black pepper. Stir well to combine.
Return the cooked chicken to the pan and bring the mixture to a boil.
Reduce the heat to low, cover the pan, and let it simmer for 20-25 minutes, stirring occasionally, until the rice is tender and the liquid is absorbed.
Remove the pan from heat and stir in the Parmesan cheese.
Garnish with freshly chopped parsley before serving. Serve warm and enjoy!
Nutrition Facts
Calories |
1940 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.1 g | 127% | |
| Saturated Fat | 26.0 g | 130% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 652 mg | 217% | |
| Sodium | 4990 mg | 217% | |
| Total Carbohydrate | 96.1 g | 35% | |
| Dietary Fiber | 13.3 g | 48% | |
| Total Sugars | 20.1 g | ||
| Protein | 158.8 g | 318% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 536 mg | 41% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 3062 mg | 65% | |
*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.
