Easy One Pan Italian Chicken And Rice – Weeknight Dinner

There are some evenings when the thought of washing a pile of pots and pans feels like a mountain too high to climb. I know that feeling all too well. That's why I love this One Pan Italian Chicken And Rice. It's a meal that comes together in a single skillet, letting the flavors mingle and deepen as everything cooks together, and it leaves you with just one pan to wash.

The inspiration for this dish came from a quiet Sunday afternoon when I wanted something comforting but not heavy. I remembered my grandmother's simple chicken and rice, but I wanted to add a little Italian flair. The result is a dish that's both familiar and exciting, with tender chicken, perfectly cooked rice, and a rich, savory sauce that tastes like it simmered for hours.

As you cook, I invite you to take a few deep breaths. Notice the aroma of garlic and herbs filling your kitchen. This is more than just dinner; it's a moment to slow down and nourish yourself and your loved ones.

So, let's gather our ingredients, take a mindful pause, and create something beautiful together. You've got this, and I'm here to guide you every step of the way.

About the Ingredients

1 ½ lbs (680g) boneless, skinless chicken thighs

Chicken thighs are more forgiving and stay juicy; you can substitute chicken breasts, but reduce cooking time slightly and watch closely to avoid dryness.

1 tablespoon olive oil

Use a good quality extra virgin olive oil for the best flavor; you can also use avocado oil for a higher smoke point.

1 medium yellow onion, diced

A sweet onion like Vidalia works too; if you're in a pinch, use 1 teaspoon of onion powder.

3 cloves garlic, minced

Fresh garlic is key, but 1 teaspoon of jarred minced garlic works in a pinch.

1 cup (200g) long-grain white rice

Basmati or jasmine rice also work; avoid instant rice as it won't hold up well.

1 can (14.5 oz / 411g) diced tomatoes with juices

Use fire-roasted diced tomatoes for a smoky depth; if you only have crushed tomatoes, reduce the chicken broth by ¼ cup.

1 ½ cups (355ml) low-sodium chicken broth

Vegetable broth works as a substitute; low-sodium is important to control salt levels.

1 teaspoon dried oregano

Fresh oregano: use 1 tablespoon chopped; if you don't have oregano, use Italian seasoning.

1 teaspoon dried basil

Fresh basil: use 2 tablespoons chopped, stirred in at the end for a fresh pop.

½ teaspoon red pepper flakes (optional)

For a little heat; omit if you prefer mild, or use a pinch of cayenne.

Salt and freshly ground black pepper, to taste

Kosher salt is great; season in layers for the best flavor.

¼ cup (60ml) dry white wine (optional)

Adds a lovely acidity; use chicken broth if you prefer not to cook with wine.

2 tablespoons fresh parsley, chopped

For garnish; dried parsley won't give the same freshness, but you can use 1 teaspoon if needed.

Tips & Tricks

Don't skip searing the chicken

Getting a golden-brown crust on the chicken adds so much flavor. Pat the chicken dry before searing to ensure a good sear.

Toast the rice

Sautéing the rice in the pan after the chicken is removed helps it absorb the flavors and keeps it from becoming mushy.

Resist the urge to stir too much

Once you add the liquid, let it come to a boil, then reduce to a simmer and cover. Stirring too often can break down the rice and make it sticky.

Step-by-Step Instructions

1. Season and Sear Chicken

Pat the chicken thighs dry with paper towels and season both sides with salt and pepper. Heat the olive oil in a large skillet over medium-high heat (375°F / 190°C). Add the chicken in a single layer and cook for 5-6 minutes per side, until golden brown and the internal temperature reaches 165°F (74°C). Transfer to a plate and set aside.

2. Sauté Aromatics

In the same skillet, reduce the heat to medium (350°F / 175°C). Add the diced onion and cook for 3-4 minutes, until softened and translucent. Add the minced garlic and cook for another 30 seconds until fragrant, stirring constantly to avoid burning.

3. Toast the Rice

Add the rice to the skillet and stir to coat with the oil and onion mixture. Cook for 2-3 minutes, stirring occasionally, until the rice is lightly toasted and smells nutty. This step helps the rice stay separate and absorb the flavors.

4. Deglaze with Wine

If using wine, pour it into the skillet and scrape up any browned bits from the bottom with a wooden spoon. Let it bubble for 1-2 minutes, until mostly evaporated. This adds depth and acidity to the dish.

5. Add Tomatoes and Broth

Stir in the diced tomatoes with their juices, chicken broth, oregano, basil, and red pepper flakes (if using). Season with a pinch of salt and pepper. Bring the mixture to a boil.

6. Nestle Chicken and Simmer

Return the chicken thighs to the skillet, nestling them into the liquid. Reduce the heat to low (300°F / 150°C), cover, and simmer for 20-25 minutes, or until the rice is tender and has absorbed most of the liquid. The edges will be bubbling gently.

7. Rest and Garnish

Remove the skillet from the heat and let it rest, covered, for 5 minutes. This allows the rice to finish absorbing any remaining liquid. Fluff the rice gently with a fork, garnish with fresh parsley, and serve warm.

Delicious Variations

Creamy Version

Stir in ½ cup of heavy cream or cream cheese at the end for a rich, creamy texture.

Vegetable Medley

Add 1 cup of frozen peas and carrots along with the broth for extra color and nutrients.

Cheesy Delight

Sprinkle ½ cup of shredded mozzarella or Parmesan cheese over the top during the last 5 minutes of cooking for a cheesy crust.

How to Store One Pan Italian Chicken And Rice

Frequently Asked Questions

I hope this One Pan Italian Chicken And Rice brings warmth and comfort to your table. Remember, cooking is a journey, not a perfection. Take a deep breath, trust the process, and enjoy every bite. Breathe, reflect, grow.

One Pan Italian Chicken And Rice

Juicy chicken and creamy rice with Italian flavors, all made in one pan for an easy, delicious weeknight dinner the whole family will love.

★★★★½ 4.8 (127 ratings)

15 minPrep time35 minCook time6Servings285 kcalCalories

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🧂 Ingredients

• 1 ½ lbs (680g) boneless, skinless chicken thighs
• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 cup (200g) long-grain white rice
• 1 can (14.5 oz / 411g) diced tomatoes with juices
• 1 ½ cups (355ml) low-sodium chicken broth
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• ½ teaspoon red pepper flakes (optional)
• Salt and freshly ground black pepper, to taste
• ¼ cup (60ml) dry white wine (optional)
• 2 tablespoons fresh parsley, chopped

📋 Instructions

1. 1Season and Sear Chicken — Pat the chicken thighs dry with paper towels and season both sides with salt and pepper. Heat the olive oil in a large skillet over medium-high heat (375°F / 190°C). Add the chicken in a single layer and cook for 5-6 minutes per side, until golden brown and the internal temperature reaches 165°F (74°C). Transfer to a plate and set aside.
2. 2Sauté Aromatics — In the same skillet, reduce the heat to medium (350°F / 175°C). Add the diced onion and cook for 3-4 minutes, until softened and translucent. Add the minced garlic and cook for another 30 seconds until fragrant, stirring constantly to avoid burning.
3. 3Toast the Rice — Add the rice to the skillet and stir to coat with the oil and onion mixture. Cook for 2-3 minutes, stirring occasionally, until the rice is lightly toasted and smells nutty. This step helps the rice stay separate and absorb the flavors.
4. 4Deglaze with Wine — If using wine, pour it into the skillet and scrape up any browned bits from the bottom with a wooden spoon. Let it bubble for 1-2 minutes, until mostly evaporated. This adds depth and acidity to the dish.
5. 5Add Tomatoes and Broth — Stir in the diced tomatoes with their juices, chicken broth, oregano, basil, and red pepper flakes (if using). Season with a pinch of salt and pepper. Bring the mixture to a boil.
6. 6Nestle Chicken and Simmer — Return the chicken thighs to the skillet, nestling them into the liquid. Reduce the heat to low (300°F / 150°C), cover, and simmer for 20-25 minutes, or until the rice is tender and has absorbed most of the liquid. The edges will be bubbling gently.
7. 7Rest and Garnish — Remove the skillet from the heat and let it rest, covered, for 5 minutes. This allows the rice to finish absorbing any remaining liquid. Fluff the rice gently with a fork, garnish with fresh parsley, and serve warm.

👨‍🍳 Chef's Note: If you prefer a saucier rice, add an extra ¼ cup of chicken broth. The rice will absorb it during cooking, leaving a slightly more tender texture.

Servings: 6

Cuisine: Italian-American

Course: Dinner

Nutrition (per serving): 285 kcal · 12g protein · 22g carbs · 9g fat

Written by Sofia Lindqvist

Sofia writes about mindfulness and mental well-being, drawing from her own journey with stress and burnout. She shares gentle, evidence-informed practices for busy lives.