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!
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.
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.
What 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.
Adding olives into it gives it hands down the best salty flavour. This is insane!
Sprinkle over some parmesan cheese and dinner is served so fast your mouth won’t believe you.
One-Pot Italian Tomato Chicken and Rice
Ingredients
- 1 tablespoon olive oil
- 4 chicken thigh cutlets
- 4 drumsticks
- 1 red onion cut into 8 wedges
- 1 red capsicum/bell pepper deseeded and chopped
- 4 cloves garlic smashed with the back of a knife
- ½ cup pitted olives
- ½ cup sundried tomato strips in oil
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ¼ cup fresh parsley , finely chopped
- 1 cup long grain rice
- 14 oz can chopped tomatoes
- 1 ½ cups chicken stock (or 1 ½ 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).
Carole Archibald says
Lovely recipe, very tasty will definitely make it again. Thank you.
Karina says
Hi Carole, thank you so much! I am so glad to hear that you will be making it again!
Regina says
Delicious, fed 4-5 people. Cooked everything in one pot. Doubled seasonings & more olives. Definitely will make again!
Adam says
Excellent recipe, an old favorite in our household! Thank you! It’s great as it is, but it’s pretty versatile too, if you want to add, e.g., extra veggies (green beans). So, do consider (per above) frying the chicken in the sundried tomato oil, using a bit of garlic and onion powder and paprika, etc. I’ve also done bone-less vs bone-in thighs (varying cooking time accordingly)–and both work great.
I don’t normally comment on recipes, but noticed this recipe I’ve used (and greatly enjoyed) several times had high but few ratings. So: Trust it, it’s awesome, as are so many of Karina’s recipes on this site. Thank you to her!
Greg says
Made this for dinner tonight and everyone loved it . Outstanding recipe. I used roasted tomatoes along with the sun dried tomatoes and little extra on the olives. Also omitted the chicken legs and used all boneless skinless thighs and WOW . I was out of legs in the freezer but had plenty thighs . My tummy is still doing the happy dance . I will absolutely be making this again and again. Thanks for sharing the recipe with us!
Mel says
SOOO many chicken recipes ! Being a chicken lover just had to subscribe..😀😀
Amanda says
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!
Peggy says
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.
Chris says
Rinse your rice thoroughly and it won’t be as mushy
Dyanne says
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!!
Pamela says
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
Loretta J Hartman says
Why would you want to use dry chicken breast. You can use boneless chicken thighs and remove the skin off the chicken legs. I personal do not boneless chicken breast, I will eat chicken breast with the bone-in. They have flavor, please try my suggestion, you will love it
Sarah says
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.