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You are here: Home / Dinner / Chicken / One Pot Italian Chicken and Rice

By Karina 20 Comments Filed Under: Chicken

One Pot Italian Chicken and Rice

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One Pot Italian Sundried Tomato Chicken and Rice

This One-Pot Italian chicken and rice meal is ready in 45 minutes. So easy to prepare you won’t believe it when it’s done! And all in one pan! No rice cookers. No extra pans.

Cheers to less washing up and more eating…..and…CARBS!

One Pot Italian Sundried Tomato Chicken and Rice | https://cafedelites.com

This is something we do all the time over here…and it would have to be one of the BEST chicken recipes I have on my blog. Crispy on the outside; tender and falling apart on the inside, sundried tomato infused chicken baked to a golden crisp on a bed of Italian spiced Rice.

One Pot Italian Sundried Tomato Chicken and Rice | https://cafedelites.com

Kind of like the Crispy Beer Chicken — Mmmmmm….beeeerrrr — but with a tomato flavour so rich with sundered tomato, it’s hard to share. No really. It.was.hard.to.share.One Pot Italian Sundried Tomato Chicken and Rice | https://cafedelites.comWhat do you do? You sear them first, until they’re crispy and smelling your whole house down with fried chicken smells. Then you let the oven do all the work. That’s it.

One Pot Italian Sundried Tomato Chicken and Rice | https://cafedelites.com

Adding olives into it gives it hands down the best salty flavour. This is insane!

One Pot Italian Sundried Tomato Chicken and Rice | https://cafedelites.com

Sprinkle over some parmesan cheese and dinner is served so fast your mouth won’t believe you.

One Pot Italian Sundried Tomato Chicken and Rice | https://cafedelites.com

One-Pot Italian Tomato Chicken and Rice

Weight Watchers: 13pp (per serve - one thigh; one drumstick; about 1/3 cup cooked rice)
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Serves: 4

Ingredients

  • 1 tbsp olive oil
  • 4 chicken thigh cutlets
  • 4 drumsticks
  • 1 red onion , cut into 8 wedges
  • 1 red capsicum/bell pepper , deseeded and chopped
  • 4 whole garlic cloves , smashed with the back of a knife
  • 1/2 cup pitted olives
  • 1/2 cup Sundried tomato strips in oil
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/4 cup fresh parsley , finely chopped
  • 1 cup long grain rice
  • 400 g can chopped tomatoes
  • 1 1/2 cups chicken stock (or 1 1/2 cups water + 1 tablespoon vegetable stock powder)
  • freshly grated parmesan cheese (to serve)
  • chopped parsley (to serve)

Instructions

  • Heat oven to 200c | 400F. Heat the oil in a large, shallow ovenproof cast iron skillet/or pan. Add the chicken and fry for 3-4 mins on medium-high heat. Turn and fry again until golden all over. Add the onion, red capsicum/peppers and garlic and fry for about 3 mins or until lightly golden and onion is transparent. Transfer the chicken onto a plate; stir the olives, sundried tomato strips, basil, oregano, parsley and rice into the pan; allow the rice to soak up all the juices. Return the chicken pieces back to the pan on top of the rice; add the tomatoes and stock. Bring everything to the boil, rotate the chicken in the sauce before transferring to the oven. Cover with foil and allow to bake for about 40 minutes (depending on your oven) until the rice has softened. Remove cover and change oven settings to grill/broil on medium heat; grill/broil for a further 8-10 minutes or until the chicken is crispy and golden.
  • Season with a little salt to taste and sprinkle with freshly chopped parsley and grated parmesan cheese (optional).

Nutrition

Calories: 573kcal | Carbohydrates: 27g | Protein: 48.2g | Fat: 22g | Fiber: 3g
One Pot Italian Sundried Tomato Chicken and Rice | https://cafedelites.com
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Reader Interactions

Comments

  1. Amanda says

    November 03, 2019 at 4:13 am

    5 stars
    Great recipe! I seasoned my thighs with a little bit of salt and pepper, generous amounts of paprika, garlic and onion powder. Also used wild rice as a substitute and it was delicious. Thank you!

    Reply
  2. Peggy says

    May 19, 2019 at 11:30 am

    4 stars
    I love this recipe. The only problem I had was the rice was mushy. I think I’ll use less liquid next time. The skin was very crisp and my husband who hardly ever eats chicken skin ate the skin too.

    Reply
    • Chris says

      July 31, 2020 at 8:24 am

      Rinse your rice thoroughly and it won’t be as mushy

      Reply
  3. Dyanne says

    February 12, 2019 at 6:40 pm

    Made this tonight and loved it! I just added a few Shitake Mushrooms as I needed to use them up and they went with the dish perfectly! I will make this again for sure. ?
    Thanks!!

    Reply
  4. Pamela says

    November 10, 2018 at 10:29 am

    5 stars
    For all your recipes calling for dark meat on chicken can I substitute skinless chicken breast and if so do I delete cooking time thanking you so much

    Reply
  5. Sarah says

    October 13, 2018 at 2:24 pm

    Searched for a recipe that included sun dried tomatoes and Kalamata olives because I wanted to get them used and out of my fridge. Let me tell you, it was so delicious!! The chicken was so moist and crisp. The flavors mixed so well. Yum. Definitely will he cooking this again.

    Reply
  6. Marie says

    January 28, 2018 at 10:15 pm

    5 stars
    ok. I just made this. Ah. Maze. Ing. This is so good and I will be making it again. I made only a couple of changes – tinned mushrooms (because, guilty pleasure) and arborio rice (because it’s all i had, which meant I added a little extra stock). That’s it. This is a really great recipe.

    Reply
  7. Toni says

    June 17, 2017 at 2:06 pm

    Made this tonight but I added black and spicy olives
    red pepper flakes and roasted red peppers.I also added minced garlic since I keep it in the fridge for quick meals. We like a lot
    of heat so next time I will add hot peppers.
    But relish.

    Reply
  8. Fadia Jannoun says

    March 02, 2017 at 3:47 am

    I have a question please, all blogs show pictures of chicken thighs recipes with crispy brown skin, especially those cooked with rice but when i try it the skin turns soggy because of steam, not half as appetizing as in photos. Any tip please?

    Reply
    • Peggy says

      May 19, 2019 at 11:25 am

      Did you broil it at the end? That should crisp the skin up. The chicken is resting on top of everything, which should keep it from getting soggy.

      Reply
  9. Bonita says

    September 30, 2016 at 1:08 am

    5 stars
    Made this for dinner last night, it was amazing…I did use a Tablespoon of the sun-dried oil to fry the chicken…will make it for company next week…thank you for a wonderful recipe….Bonita

    Reply
  10. Jackie says

    August 23, 2016 at 11:56 pm

    5 stars
    Tried this for the first time last night. It was soooo good. I used drumsticks only as I do not like chicken thighs. Had to leave in the oven a little longer since the rice was still a tad chewy. My daughter even loved it :-). This is definitely a keeper recipe and so easy. Loved all of the flavors. I may drain the sundried tomatoes a little more next time around as I thought they made the dish a little too oily. But, otherwise it was fantastic!

    Reply
  11. Tanja says

    June 23, 2016 at 12:53 am

    5 stars
    I made this meal, it wos excelent. I love it. It become my favorite recipes.

    Reply
    • Karina says

      June 24, 2016 at 6:24 pm

      I’m so happy to hear that Tanja!

      Reply
  12. Irawo says

    April 24, 2016 at 6:43 pm

    Karina again you’ve made my belly very very happy. Honestly whenever I’m stuck for ideas you sort me out with your recipes and like ALL the others I have tried this one did not let me down.

    Made very little alterations. Subbed long grain for brown rice cos that was all I had aside from basmati and I didn’t think the basmati could take the 40 min oven time, used chicken breast and sprinkled a teeny bit of saffron cos I saw your Spanish one pot after I’d already started this. Haha.

    Rice is still in the oven as I’m meal prepping it for my training days but I do not know if I can wait till tomorrow to eat it. Just tasted it now to see if it was ready and I nearly died. So. Fricking. Good. I just had to write the review this second. As its brown rice though it’s still chewy so I added a tad bit more water and have popped it back in for 15 more mins. Regardless it tastes awesome. God bless you xx

    Reply
  13. Vee says

    January 06, 2016 at 8:19 pm

    5 stars
    Absolutely delicious, At this point i pretty much do my shopping list based on your recipes 🙂

    Reply
  14. lisa says

    September 20, 2015 at 9:45 am

    This was fantastic!

    Reply
    • Karina says

      September 21, 2015 at 10:50 am

      I’m glad you liked it!

      Reply
  15. Wendy says

    July 13, 2015 at 7:15 am

    I made this the other night and it was great! A bit salty (from the olives I guess) and I used black olives instead of kalamata olives. Full of tomatoey flavours.

    Reply
    • Karina says

      July 20, 2015 at 4:20 pm

      Thank you for letting me know! Hmmm I wonder why it was salty? I do believe Kalamata olives aren’t as salty as black olives…but I hope you were able to enjoy it?

      Reply

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