Italian rice with chicken

Italian rice with chicken

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(117 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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13th Mar, 2012
Really quick and easy and incredibly tasty - perfect for a quick mid-week fix!
1st Mar, 2012
this is yummy! made it with quorn pieces and kept it on the stove top like a risotto. will definitely be making again
16th Feb, 2012
Made this last night with chicken legs and worked a treat. I personally cooked everything in a large frying pan and then transferred to a shallow Pyrex dish for 20 minutes. PERFECT! You could also marinade the chicken in some of the pesto or put some underneath the skin to make it even more tasty!!
6th Feb, 2012
Tried this recipe for the first time tonight. Added mushrooms (as I needed to use them up) and only had red peppers, which were fine. Tasted the dish when I took it out of the oven and thought it was quite bland and missing something - then added 4 tablespoons of red sundried tomato pesto from a jar - YUMMY!! Will definately make this one again.
6th Feb, 2012
Red or green pesto?
6th Jan, 2012
Had this last night, very fussy husband loved it! So easy to make. I made a couple of changes and it was perfect for 2 adults..., Half the olive oil, chicken, peppers and tinned tomatoes Reduce rice to 80g Reduce stock to 250ml Reduce pesto (I used sundried tomato) to 2 heaped tsp Add 1tsp chilli flakes, fresh ground black pepper and sea salt Grated Parmesan on top to serve Other than that I followed the recipe and it was splendid!
30th Nov, 2011
Fabulous mid week easy meal. The whole family enjoyed it. (Even the fussy eater!) Is sure to become a family favourite. I added a little extra rice, because we love it and 100ml of extra stock. Can't wait to make it again.
21st Nov, 2011
Chorizo, parmesan, extra garlic and chilli flakes added.
20th Nov, 2011
make this regularly sometimes with cooked chicken recipe has become more spanish with the addition of paprika and chorizo perfect one-pot family meal quick to prepare
18th Nov, 2011
Really enjoyed this recipe. Made with quorn for me and chicken for hubs. I used up leftover cooked chicken and he said it absorbed the flavour well. I added a few chilli flakes, and used arborio rice instead of long grain. It needed a little extra stock ... but very tasty. Yum yum. Easy and will make again.


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