Italian rice with chicken

Italian rice with chicken

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(120 ratings)

Prep: 10 mins Cook: 30 mins


Serves 2
This one-pan dish is simple, but really looks the business when you're trying to impress

Nutrition and extra info

Nutrition: per serving

  • kcal620
  • fat22g
  • saturates5g
  • carbs62g
  • sugars0g
  • fibre6g
  • protein49g
  • salt1.5g
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  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 skinless boneless chicken breast fillets or 4 boneless thighs, cut into strips
  • 1 red onion, cut into 8 wedges
  • 2 orange peppers, halved, deseeded and sliced thickly



    Also known as capsicums, bell peppers, sweet peppers or by their colours, for example red and…

  • 1 garlic clove, crushed
  • 100g long grain rice
  • 400g can chopped tomatoes
  • 300ml chicken stock
  • 4 tbsp ready-made pesto (you'll find long-life jars on the shelves with pasta sauces or more expensive fresh pots in the chiller cabinet)



    Pesto is a generic Italian name for any sauce made by pounding ingredients together.



  1. Heat oven to 200C/fan 180C/gas 6. Heat the oil in a large, shallow ovenproof pan, add the chicken and cook for 3-4 mins until golden all over. Remove from pan and set aside.

  2. Add the onion and peppers, and cook for 3 mins or until lightly golden. Tip in the garlic and fry for a min. Stir in the rice, then the tomatoes, stock and reserved chicken. Turn up the heat and bring to the boil before transferring to the oven to cook, uncovered, for 20 mins. Season to taste and drizzle over the pesto before serving.

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Comments, questions and tips

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1st Feb, 2013
This was absolutely gorgeous, we both went back for seconds, although when I make it again I might just leave it on the hob to cook rather than putting it in the oven.
30th Jan, 2013
I love this recipe which is quick, easy and tasty. Just the thing for dinner after a busy day in work. Once the ingredients are in the pan and brought to the boil, I simmer in the covered pan on the hob for 20 minutes rather than bake in the oven. The rice is more tender and it saves transferring to an ovenproof dish if you don't have an ovenproof pan. A definite favourite in our house!
2nd Jan, 2013
This was fab, so easy & so tasty. All the timings are correct too!
10th Dec, 2012
Easy to make, excellent mid-week meal. I took the advice of other reviewers and added chilli flakes, which I thought really helped, also I added broccoli as I had it to use up and roasted my peppers in the oven beforehand. I can see that using smoked bacon instead of chicken, or using smoked paprika for flavouring would make this dish lovely as well.
1st Dec, 2012
Thought I had all the ingredients to make this tonight...turns out I had frozen the chicken so used sausages instead :) absolutely gorgeous - also added a touch of chilli and smoked paprika. Very versatile :0)
27th Jun, 2016
I just love people who change the ingredients, especially the main ingredient! I do it myself. I'm cooking this tonight with chicken and as many of the other ingredients as I have at home. :)
29th Nov, 2012
Delish!!! I just made this tonight for our dinner & we are definatly impressed. I made it using left over roast chicken, so followed the recipe apart from I added cooked chicken. TBH I was a little dubeous about adding the pesto ( I added red) but after tasting it it imediatly gave the dish the 'Italian' taste!! Will definatly make this dinner again - If your a fan of this also check out the Chicken & Chorizo Jambalaya
20th Apr, 2015
This and the Jambalaya are my favourite two recipes on good food! Top tip!
24th Oct, 2012
A real family favorite, one pot quick and easy to prepare for a mid-week supper, I add more garlic than stated and sometimes some bacon lardons as a variation - even my fussy 2 year old eats it!
27th Aug, 2012
great quick one pot dinner, and flexible so can add what you've got or to suit tastes... we left out pesto, but my 3 kids all ate this which is a winning dish in this house. will certainly cook again.


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