One pot tomato chicken and rice recipe with step-by-step photos and a video recipe. This tomato chicken rice recipe is a flavorful and satisfying dish made by cooking chicken and rice in a delicious tomato-based sauce. It is flavored with classic Italian ingredients like tomatoes, oregano, basil, and parmesan cheese. It is perfect for a quick weeknight meal.
Italian chicken and rice is a tomato-based savory rice dish. This comfort food is easy to make at home with fewer ingredients that are easily available in your kitchen pantry.
It is a versatile dish that can be customized to suit different tastes. More chicken and rice recipes that you may like are our Mediterranean Chicken and Rice, Chicken Fajita and Rice, Greek Lemon Chicken and Rice, etc.
About this recipe
In this recipe post, I am sharing how to make tomato chicken and rice at home. This chicken and rice dish is cooked in a tomato-based sauce seasoned with Italian flavors.
One pot Italian chicken and rice is a hearty and delicious dish that brings together the comforting flavors of chicken, tomatoes, and rice pleasantly and satisfyingly.
The flavors are so well-balanced that everyone in your family including your kids will enjoy this family-friendly meal. You can make it ahead of time, reheat it, and serve it with any of your favorite salads and a lemon wedge.
You can use this as a basic chicken and rice recipe and flavor it with fajita seasoning or Cajun seasoning. Add more vegetables like red bell pepper, green bell pepper, spinach, mushroom, or zucchini.
You may also like these other popular chicken and rice recipes from this website:
- Mexican Chicken and Rice
- Spanish Chicken and Rice
- Spinach Chicken and Rice
- Chicken Fajita and Rice
- Southern Chicken and Rice
- Cilantro Lime Chicken and Rice
Watch the recipe video
Ingredients and Substitutions
- Chicken - You can use either boneless chicken or chicken with bones. Use bone-in, skin-on chicken. Chicken pieces with the bone and skin intact are more flavorful and juicy. They also hold up better during the cooking process, resulting in tender meat.
- Rice - You can use either long-grain rice or medium-grain rice like Jasmine rice or basmati rice. For authentic flavor use Italian medium-grain rice such as Carnaroli or Vialone Nano.
- Vegetables - I have used onion and green bell peppers. You can add more veggies like spinach, mushroom, or zucchini.
- Broth - I have used chicken broth for more depth of flavor. You can substitute it with vegetable broth or add chicken cubes.
- Flavoring - Pepper and salt.
- Herbs - I have used dried oregano, basil, thyme, and rosemary. Substitute it with store-bought Italian seasoning.
- Garlic - Fresh garlic gives the best flavor. You can substitute it with garlic powder.
- Tomato puree - I have used fresh tomato puree (passata). You can substitute it with canned crushed tomatoes.
- Fresh Parsley - Substitute it with dill leaves or cilantro.
For the detailed list of ingredients & their measurements, please check out the recipe card below.
How to make tomato chicken and rice (Step by step instructions with photos)
- In a mixing bowl, season the chicken with salt and pepper. Keep it aside.
- Heat 2-3 teaspoon of oil in a heavy bottom pot over medium heat.
- Add the chicken and cook until it develops a golden brown crust on one side. Do not overcrowd the pot. I fried the chicken in two batches.
- Flip it and fry until brown on the other side too. The chicken need not be cooked at this stage. Remove it to a plate.
- In the same pan, add onions and green bell pepper. Sauté until onions are golden.
- Add garlic and sauté it for 30 seconds.
- Next, add tomato puree, chicken broth, oregano, basil, thyme, rosemary, and pepper. Stir to combine. Let the tomato sauce come to a boil. Simmer it for 5 minutes. Taste it and add salt, if required.
- Add rice and stir it gently.
- Then add the chicken, nestle it back into the tomato sauce, and allow it to simmer together for a minute.
- 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.
- Garnish with fresh parsley or cilantro. Top it with parmesan cheese and serve with a lemon wedge.
Cooking Tips
- To get a golden top (optional) - Transfer it to an ovenproof pot or pan. Arrange chicken on top and lightly brush the chicken with oil. Broil or grill until the chicken is crispy and golden. Do not overcook it.
- Pan or Pot should be hot enough that when you add chicken to it you should hear a sizzling sound. This will seal the chicken juices and keep them juicy and tender during the cooking process.
- Brown the chicken properly - When browning the chicken in the pot, make sure it develops a nice golden-brown crust. This step adds depth of flavor to this Italian rice with chicken. Avoid overcrowding the pan, as it can lead to steaming instead of browning. You can cook the chicken in small batches. I did it in two batches.
- Sauté the vegetables well - Take your time to sauté the onions, garlic, and other vegetables until they become soft and translucent. This step helps to release their flavors and aromas into the dish.
- Simmer the sauce - Allow the tomato sauce to simmer gently to develop its flavors. This process helps to thicken the sauce and intensifies the flavor of the rice dish. Stir occasionally to prevent sticking.
Serving Suggestions
It's a comforting and satisfying meal that can be enjoyed on its own or paired with a side salad or vegetables. Here are a few suggestions:
- Salad like Greek yogurt Coleslaw or Corn salad.
- Corn Salsa
- Steamed vegetables
- Plain yogurt
Storage Suggestions
- If you are planning to store it, store it within 2 hours of cooking.
- Let the dish come down to room temperature. Transfer it to an airtight container and refrigerate. Stays good for 2 days.
- To reheat - Sprinkle some chicken broth or water. Reheat it in the microwave or on the stovetop until heated through. Stir occasionally to ensure even heating.
Variations that you can try
- Creamy Italian Tomato Chicken and Rice - For a creamy variation, stir in a bit of heavy cream, or Greek yogurt into the tomato sauce. This will create a rich and smooth texture, making it a comfort meal.
- Tomato Chicken and Rice Soup - Transform the dish into a comforting soup by adding more liquid (such as chicken or vegetable broth) and increasing the amount of tomatoes and spices. This variation is perfect for colder days or when you're in the mood for a cozy and nourishing bowl of soup.
- Mediterranean-Inspired Tomato Chicken and Rice - Give it a Mediterranean twist by adding ingredients like Kalamata olives, artichoke hearts, and crumbled feta cheese.
- Make it spicy - If you like a spicy dish then serve it with a sprinkle of red pepper flakes and a dash of hot sauce.
- Tomato Basil Chicken and Rice - Enhance the tomato flavor by incorporating fresh basil leaves into the dish. Chop or tear the fresh basil leaves and add them to the sauce while it simmers.
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One Pot Tomato Chicken and Rice
One pot tomato chicken and rice recipe with step-by-step photos and a video recipe. This tomato chicken rice recipe is a flavorful and satisfying dish made by cooking chicken and rice in a delicious tomato based sauce. It is flavored with classic Italian ingredients like tomatoes, oregano, basil, and parmesan cheese. It is perfect for a quick weeknight meal.
Servings 4 people
Equipment
- 1 Heavy bottom pot or pan
Ingredients
To season the chicken
- 500 g chicken
- salt to taste
- 1 teaspoon crushed black pepper
To make one pot chicken rice
- 3 tablespoons 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
- 1 teaspoon crushed pepper
- salt to taste
Instructions
- In a mixing bowl, season the chicken with salt and pepper. Keep it aside.
- Heat 2-3 teaspoon of oil in a heavy bottom pot over medium heat.
- Add the chicken and cook until it develops golden brown crust on one side. Do not overcrowd the pot. I fried the chicken in two batches.
- Flip it and fry until brown on the other side too. The chicken need not be cooked at this stage. Remove it to a plate.
- In the same pan, add onions and green bell pepper. Sauté until onions are golden.
- Add garlic and sauté it for 30 seconds.
- Next, add tomato puree, chicken broth, oregano, basil, thyme, rosemary, and pepper. Stir to combine. Let the tomato sauce come to a boil. Simmer it for 5 minutes. Taste it and add salt, if required.
- Add rice and stir it gently.
- Then add the chicken, nestle it back into the tomato sauce and allow it to simmer together for a minute.
- 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.
- Garnish with fresh parsley or cilantro. Top it with parmesan cheese and serve with a lemon wedge.
Video
Notes
- To get a golden top (optional) - Transfer tomato chicken rice to an ovenproof pot or pan. Arrange chicken on top and lightly brush the chicken with oil. Broil or grill until the chicken is crispy and golden.
- Pan or Pot should be hot enough that when you add chicken to it you should hear a sizzling sound. This will seal the chicken juices and keep them juicy and tender during the cooking process.
- Brown the chicken properly - When browning the chicken in the pot, make sure it develops a nice golden-brown crust. This step adds depth of flavor to the tomato chicken rice recipe. Avoid overcrowding the pan, as it can lead to steaming instead of browning. You can cook the chicken in small batches. I did it in two batches.
- Sauté the vegetables well - Take your time to sauté the onions, garlic, and other vegetables until they become soft and translucent. This step helps to release their flavors and aromas into the dish.
- Simmer the sauce - Allow the tomato sauce to simmer gently to develop its flavors. This process helps to thicken the sauce and intensifies the flavor of the tomato chicken rice dish. Stir occasionally to prevent sticking.
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