This one-pot tomato chicken and rice is what I make on busy weeknights when I want a comforting meal without extra dishes. The chicken is browned first, then cooked with rice in a simple tomato sauce with oregano, basil, and parmesan until everything is done in one pot.
Why I love this Easy Weeknight Dinner
On evenings when I want dinner to be simple, this tomato chicken and rice recipe is perfect. The rice cooks right in the tomato sauce, picking up all the flavours while the chicken stays tender. Even leftover chicken works well here, and as it simmers, everything melds into a comforting, home-cooked meal.
I like this recipe because it's easy to adjust based on what I have at home. It reheats well, so I often make it ahead and serve it with a simple salad and a lemon wedge.
If you enjoy simple one-pot chicken and rice meals, you might also like my Mediterranean chicken and rice or Greek lemon chicken and rice, which use similar herbs and flavours. For another tomato-based option, Spanish chicken and rice works well too, or try Mexican chicken and rice for a spicier twist.
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Ingredients Needed
See the recipe card at the end of the post for full ingredients, quantities, and a printable version.
- Chicken: You can use boneless chicken or bone-in pieces. I prefer bone-in chicken because it stays juicier and holds up better while simmering with the rice.
- Rice: Long-grain or medium-grain, like basmati or jasmine rice, works well here. If you want a creamier, restaurant-style texture, medium-grain rice such as Carnaroli or Vialone Nano also works.
- Vegetables: I have used onions and green bell pepper. You can easily add vegetables like spinach, mushrooms, or zucchini based on what you have. I sometimes add spinach, just like I do in my spinach chicken and rice recipe.
- Garlic: Fresh garlic gives the best flavour, but garlic powder works too.
- Broth/Stock: I have used homemade chicken stock. It adds better flavour to this one-pot chicken and rice. Vegetable broth works too, or you can use water with a chicken stock cube.
- Tomato purée: I use tomato passata for a smooth sauce. Canned crushed tomatoes are a good substitute.
- Seasoning: I used salt and black pepper to keep the flavours simple.
- Herbs: Dried oregano, basil, thyme, and rosemary give this dish its Italian flavour. You can also use a ready-made Italian seasoning blend.
- Fresh herbs: Parsley is great for garnish. Dill or cilantro also works if that is what you have.
Variations
- Tomato Basil Chicken and Rice: Stir in fresh basil while the sauce simmers to boost the tomato flavour.
- Creamy Tomato Chicken and Rice: Stir in a little heavy cream at the end for a richer, creamier version.
- Tomato Chicken and Rice Soup: Add extra chicken or vegetable broth and a little more tomato to turn it into a light, comforting soup.
- Mediterranean-Style Tomato Chicken and Rice: Add Kalamata olives, artichoke hearts, and finish with crumbled feta for a Mediterranean twist.
- Make it Spicy: Sprinkle red pepper flakes or add a dash of hot sauce just before serving.
How to make Tomato Chicken and Rice (Step-by-Step)
Step 1: Season the chicken: In a mixing bowl, season the chicken with salt and pepper. Keep it aside.
Step 2: Brown the chicken: Heat 2-3 teaspoons of oil in a heavy-bottom pot over medium heat. Add the chicken and cook until a golden crust forms on one side. Flip and brown the other side. The chicken does not need to be fully cooked at this stage. Remove to a plate. Do not overcrowd the pot. Cook in batches if needed.
Step 3: Sauté the vegetables: In the same pot, add the onion and green bell pepper. Sauté until the onions turn golden. Add garlic and sauté for 30 seconds until fragrant.
Step 4: Make the tomato sauce: Add tomato purée, chicken broth, oregano, basil, thyme, rosemary, and pepper. Stir well and bring the sauce to a boil. Simmer for 5 minutes. Taste and adjust salt if needed.
Step 5: Add the rice: Add the rice and stir gently so it's evenly mixed with the sauce. Step 6: Add the chicken: Place the browned chicken back into the pot, over the rice and sauce. Cover and cook on low heat for 20 minutes or until rice and chicken are cooked. Remove from heat. Keep it aside for 5 minutes.
Recipe Tips
- For a golden top (optional): If you like crispy chicken on top, transfer the pot to the oven. Arrange the chicken on top, brush lightly with oil, and grill or broil just until golden. Don't overcook the chicken, it will dry out quickly.
- Use a hot pan: Make sure the pan is hot before adding the chicken. You should hear a sizzle. This step helps seal in the juices and keeps the chicken tender. This same hot-pan method is what I use in my one-pan chicken fajita rice.
- Brown the chicken well: Let the chicken develop a proper golden-brown crust before flipping. Avoid overcrowding the pan and cook in batches if needed. I usually do this in two batches.
- Simmer the sauce: Let the tomato sauce simmer gently before adding the rice. This gives the sauce time to thicken and brings the flavours together.
What to Serve
You can serve this one-pot tomato chicken and rice with a fresh salad like Greek yogurt coleslaw or a simple corn salad. If you want something light on the side, serve it with corn salsa or these Mediterranean roasted vegetables. Plain yogurt is also a good option to balance the tomato flavours.
How to store
I store leftovers within 2 hours of cooking. Let this chicken and rice dish cool, then transfer to an airtight container and refrigerate for up to 2 days.
To reheat, sprinkle a little water or chicken broth and warm on the stovetop or in the microwave, stirring once or twice.
Recipe Card
One Pot Tomato Chicken and Rice
Video
Equipment
- 1 Heavy bottom pot or pan
Ingredients
To season the chicken
- 500 gram bone-in chicken
- salt to taste
- 1 teaspoon crushed black pepper
To make one pot chicken rice
- 1 tablespoon olive oil
- 1.5 cups of rice
- 1 small onion diced
- 1 green bell pepper chopped
- 1 teaspoon minced garlic
- 400 g tomato puree or use 400 gm canned crushed tomatoes
- 3 cups chicken broth
- 2 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon thyme
- ½ teaspoon rosemary
- ½ teaspoon crushed black pepper
- salt to taste
Instructions
- In a mixing bowl, season the chicken with salt and pepper. Keep it aside.
- Heat 2-3 teaspoons of oil in a heavy-bottom pot over medium heat. Add the chicken and cook until a golden crust forms on one side. Flip and brown the other side. The chicken does not need to be fully cooked at this stage. Remove to a plate. Do not overcrowd the pot. Cook in batches if needed.
- In the same pot, add oil if needed, and add the onion and green bell pepper. Sauté until the onions turn golden. Add garlic and sauté for 30 seconds until fragrant.
- Add tomato purée, chicken broth, oregano, basil, thyme, rosemary, and pepper. Stir well and bring the sauce to a boil. Simmer for 5 minutes. Taste and adjust salt if needed.
- Add the rice and stir gently so it's evenly mixed with the sauce. Place the browned chicken back into the pot, over the rice and sauce. Cover and cook on low heat for 20 minutes or until rice and chicken are cooked. Remove from heat. Keep it aside for 5 minutes.
Notes
- For a golden top (optional): If you like crispy chicken on top, transfer the pot to the oven. Arrange the chicken on top, brush lightly with oil, and grill or broil just until golden.
- Don't overcook the chicken: It will dry out quickly.
- Use a hot pan: Make sure the pan is hot before adding the chicken. You should hear a sizzle. This step helps seal in the juices and keeps the chicken tender.
- Brown the chicken well: Let the chicken develop a proper golden-brown crust before flipping.
- Avoid overcrowding the pan and cook in batches if needed: I usually do this in two batches.
- Simmer the sauce: Let the tomato sauce simmer gently before adding the rice. This gives the sauce time to thicken and brings the flavours together.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Preeti
I'm so excited to share my one-pot tomato chicken and rice recipe. Cooking the rice right in the tomato sauce with all those herbs makes it so incredibly flavorful, and since it all comes together in one pot, cleanup is a breeze. Seriously, you have to try this. It's the perfect easy and delicious dinner for any night of the week.