Italian Chicken and Rice
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Ingredients
- 4 chicken breasts boneless, skinless, cut into strips
- 1 cup Arborio rice
- 1 onion diced
- 2 cloves garlic minced
- 1 red bell pepper diced
- 1 can diced tomatoes
- 4 cups chicken broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Grated Parmesan cheese for garnish
- Fresh parsley chopped for garnish
Instructions
- In a large skillet or pot, heat some olive oil over medium-high heat. Season the chicken breasts with salt and pepper, then brown them on both sides. Remove the chicken from the skillet and set aside.
- In the same skillet, add a bit more olive oil and sauté the onion, garlic, and red bell pepper until softened.
- Add the Arborio rice to the skillet and stir to coat the rice in the oil. Cook for a couple of minutes until the rice starts to turn translucent.
- Pour in the diced tomatoes and chicken broth. Add the dried basil, oregano, salt, and pepper. Stir to combine.
- Place the chicken breasts back into the skillet, nestling them into the rice mixture. Bring the mixture to a simmer, then cover and cook on low heat for about 20-25 minutes or until the rice is cooked and the chicken is tender.
- Once the rice is cooked and the chicken is done, remove from heat. Let it sit for a few minutes before serving.
- Serve the Italian Chicken and Rice hot, garnished with grated Parmesan cheese and chopped parsley.
- Enjoy!
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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