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!