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!
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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, 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)
Instructions
Heat 1 tablespoon of olive oil in a large, deep skillet or a Dutch oven over medium heat.
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.
In the same skillet, add the remaining tablespoon of olive oil. Sauté the diced onion until softened, about 3 minutes.
Add the garlic and sliced bell peppers to the skillet. Sauté for another 2 minutes, stirring occasionally.
Stir in the rice, chicken broth, diced tomatoes (with their juice), Italian seasoning, paprika, remaining salt, and black pepper. Bring to a gentle simmer.
Nestle the seared chicken thighs back into the skillet, ensuring they are partially submerged in the liquid.
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).
Check occasionally to ensure the liquid has not evaporated too quickly. Add a splash of water or broth if necessary.
Once cooked, remove from heat and let rest for 5 minutes. Optionally, sprinkle with grated Parmesan cheese.
Garnish with fresh parsley before serving. Serve warm and enjoy!
Nutrition Facts
Calories |
1890 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.3 g | 117% | |
| Saturated Fat | 27.3 g | 136% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 547 mg | 182% | |
| Sodium | 5486 mg | 239% | |
| Total Carbohydrate | 116.1 g | 42% | |
| Dietary Fiber | 16.2 g | 58% | |
| Total Sugars | 33.7 g | ||
| Protein | 148.3 g | 297% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 925 mg | 71% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 3262 mg | 69% | |
*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.
