Created on February 16th, 2026 at 08:48 am
Comforting One Pot Italian Chicken Dinner
Italian Chicken and Rice is the kind of dinner that feels hearty, satisfying and full of flavor without being complicated. Tender chicken cooks together with seasoned rice, tomatoes, herbs and a creamy finish that brings everything together in one comforting dish.
This recipe fits perfectly into popular searches like Italian chicken casserole, one pan Italian chicken and rice and chicken and rice dinner ideas. It delivers bold flavor with simple ingredients and minimal cleanup, making it ideal for busy weeknights.
If you are looking for a reliable chicken and rice dinner that the whole family will enjoy, this recipe deserves a permanent spot in your rotation.
Why This Italian Chicken and Rice Works So Well
Chicken and rice meals remain one of the most searched comfort dinners because they are filling, affordable and adaptable. This version takes that classic base and infuses it with Italian-inspired flavors like garlic, herbs, tomatoes and Parmesan.
The rice absorbs the seasoned broth while the chicken stays juicy and tender. A touch of creaminess at the end transforms it from basic to irresistible.
If you enjoy creamy Italian chicken crockpot style meals, you might also love this Creamy Crockpot Ranch Chicken for another comforting variation with rich flavor.
And if you are a fan of creamy skillet-style dinners, this Creamy Garlic Parmesan Chicken is another great option that pairs beautifully with rice.
Ingredients
For the Chicken
4 boneless skinless chicken breasts or thighs
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon Italian seasoning
1/2 teaspoon paprika
For the Rice Base
1 tablespoon olive oil
1 small onion, finely diced
3 cloves garlic, minced
1 cup long grain white rice, uncooked
1 can diced tomatoes, drained
2 cups chicken broth
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
For the Creamy Finish
1/2 cup heavy cream or half and half
1/2 cup freshly grated Parmesan cheese
1/2 cup shredded mozzarella
Fresh parsley for garnish
Step By Step Instructions
Step 1: Prepare the Chicken
Pat the chicken dry with paper towels. Season both sides with salt, pepper, garlic powder, Italian seasoning and paprika. Press the seasoning gently into the surface.
Step 2: Build the Flavor Base
In a large oven-safe skillet or baking dish, heat olive oil over medium heat. Add diced onion and cook for 3 to 4 minutes until softened. Stir in minced garlic and cook for 30 seconds until fragrant.
Add the uncooked rice and stir for about 1 minute. Toasting the rice lightly enhances flavor and prevents it from becoming mushy.
Step 3: Add Liquids and Tomatoes
Pour in the chicken broth and drained diced tomatoes. Stir in oregano and basil. Mix well so the rice is evenly distributed.
Place the seasoned chicken directly on top of the rice mixture. Do not stir at this stage. The chicken should rest on top so it cooks evenly.
Step 4: Bake Until Tender
Cover tightly with foil and bake at 375°F for 35 to 40 minutes. The rice should absorb most of the liquid and the chicken should reach 165°F internally.
Avoid removing the foil too early as the trapped steam helps cook the rice properly.
Step 5: Create the Creamy Finish
Remove the foil. Stir the heavy cream into the rice mixture carefully around the chicken. Sprinkle Parmesan and mozzarella evenly over the top.
Return to the oven uncovered for 5 to 10 minutes until the cheese melts and becomes lightly golden.
Let rest for 5 minutes before serving. Garnish with fresh parsley.
Serving Suggestions
Italian Chicken and Rice is a complete meal on its own, but it pairs beautifully with simple sides.
Serve with a crisp green salad, roasted green beans or garlic bread. You can also spoon extra sauce over the chicken for even more flavor.
For a Mediterranean twist, add olives or spinach before baking.
Make It Healthier
If you are looking for healthy chicken recipes with rice, there are easy swaps.
Use brown rice and increase the liquid slightly. Replace heavy cream with Greek yogurt stirred in at the end. Use reduced fat cheese. Add zucchini or bell peppers for more vegetables.
If you love comforting rice-based dinners, you might also enjoy this One Pan Bold Honey BBQ Chicken Rice. It brings a slightly smoky, sweet twist to the classic chicken and rice combination and is just as easy for busy weeknights.
Storage and Meal Prep
Store leftovers in an airtight container for up to 4 days in the refrigerator.
Reheat in the microwave with a splash of broth to restore moisture.
This dish also freezes well. Allow it to cool completely before storing in freezer-safe containers for up to 2 months.
Frequently Asked Questions
Can I use brown rice instead of white rice?
Yes, but increase the cooking time and add about 1/2 cup extra broth since brown rice takes longer to cook.
Can I make this a dump and bake Italian chicken and rice?
Yes. You can skip sautéing the onions and garlic and mix everything directly in the baking dish. The flavor will still be good, though slightly less developed.
How do I prevent mushy rice?
Measure liquid carefully and avoid stirring once the chicken is placed on top. Keep the dish tightly covered while baking.
Can I make this without cream?
Yes. The dish will still be flavorful without cream. The cheese alone provides richness.
Is this considered an Italian chicken casserole?
Yes. It fits into the Italian chicken casserole category since it is baked together in one dish with rice, chicken and Italian seasonings.
Italian Chicken and Rice is one of those dependable chicken and rice dishes that combines comfort and convenience. It fits perfectly into one pot chicken and rice trends and works for everything from weeknight dinners to casual gatherings.
Italian Chicken and Rice
Equipment
- 9×13-inch baking dish (or large oven-safe skillet with lid/foil)
- Large mixing bowl
- Measuring Cups and Spoons
- Cutting board and knife
- Foil
- Instant-read thermometer (recommended)
Ingredients
Chicken
- 4 boneless, skinless chicken breasts or thighs about 1.5–2 lb total; thighs stay extra juicy
- 1 tsp salt plus more to taste
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- 1/2 tsp paprika adds warmth and color
Rice Base
- 1 tbsp olive oil
- 1 small yellow onion finely diced
- 3 cloves garlic minced
- 1 cup long-grain white rice uncooked; do not use instant rice
- 1 can diced tomatoes 14.5 oz, drained well (prevents watery rice)
- 2 cups chicken broth low-sodium preferred
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
Creamy Finish
- 1/2 cup heavy cream or half-and-half stir in after baking for a creamy finish
- 1/2 cup Parmesan cheese freshly grated melts best
- 1/2 cup shredded mozzarella for a melty top
To Finish
- 2 tbsp fresh parsley chopped, for garnish
Instructions
- Preheat the oven to 375°F (190°C). Position a rack in the middle so the rice cooks evenly and the cheese can melt without browning too fast.
- Season the chicken: Pat chicken dry with paper towels so the seasoning sticks. Sprinkle both sides with salt, pepper, garlic powder, Italian seasoning, and paprika. Let it sit 5 minutes while you prep the rice mixture (this helps the seasoning absorb).
- Prep the baking dish: Lightly coat a 9×13-inch baking dish with a thin layer of olive oil (or spray). This prevents sticking and helps the rice release cleanly when serving.
- Build the flavor base: If you want the best flavor, warm olive oil in a small skillet over medium heat and sauté the onion for 3 to 4 minutes until soft, then add garlic for 30 seconds. If you are short on time, you can skip sautéing and add onion and garlic directly to the dish (the bake still works, just slightly less aromatic).
- Add rice to the dish: Spread the uncooked long-grain rice evenly across the bottom of the baking dish. If you sautéed onion and garlic, scrape them in now. Spreading rice evenly is important so it cooks at the same rate and does not clump.
- Add tomatoes and seasonings: Drain diced tomatoes well, then stir them into the rice. Add oregano and basil. Draining is key because extra tomato liquid can lead to overly soft or watery rice.
- Pour in broth and level the mixture: Pour chicken broth over the rice mixture and stir once to combine. Use the back of a spoon to level the rice so it is in an even layer. An even layer helps the rice absorb liquid uniformly.
- Place chicken on top: Lay the seasoned chicken on top of the rice in a single layer. Do not push it down into the rice. Keeping it on top prevents the chicken from getting rubbery and lets the rice cook underneath in the broth.
- Cover tightly and bake: Cover the dish tightly with foil. Bake for 35 to 40 minutes. Tight coverage traps steam, which is what cooks the rice properly. If foil is loose, the rice may turn dry or undercooked.
- Check doneness correctly: Remove foil carefully (watch for steam). Check that the rice has absorbed most of the broth and is tender. Check chicken temperature with an instant-read thermometer in the thickest part. Chicken should be 165°F (74°C). If rice is still firm, add 1/4 cup broth, re-cover tightly, and bake 8 to 12 minutes more.
- Add the creamy finish: Once rice is tender and chicken is cooked, stir heavy cream into the rice around the chicken (do not aggressively stir the chicken). Sprinkle Parmesan and mozzarella evenly over the top. The cream makes the dish taste richer and more casserole-like without making it heavy.
- Melt and lightly brown: Return to the oven uncovered for 5 to 10 minutes until cheese is melted and lightly golden. If you want more color, broil for 1 to 2 minutes, watching closely.
- Rest before serving: Let the dish rest 5 minutes. This helps the rice set up and makes servings cleaner. Garnish with chopped parsley and serve warm.
Notes
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