20 Italian Chicken Over Rice Recipe Dive Into Deliciousness!
Published on: Mar 17, 2024
If you're looking for a delicious and hearty meal that will transport you to the streets of Italy, look no further than this Italian chicken over rice recipe. This flavorful dish combines tender chicken, savory herbs and spices, and creamy Arborio rice for a satisfying and authentic Italian experience. Whether you're an experienced cook or just starting out in the kitchen, this recipe is sure to impress and become a staple in your meal rotation. So, tie on your apron and let's get cooking!
This classic Italian dish combines tender chicken, creamy rice, and flavorful seasonings for a hearty and satisfying meal. It's perfect for feeding a crowd or for a cozy family dinner at home. The best part? It's easy to make and can be on the table in under an hour.
To start, preheat your oven to 375°F. In a large baking dish, combine 1 cup of long-grain rice, 1 can of diced tomatoes, 1 cup of chicken broth, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, and 1 teaspoon of Italian seasoning. Stir well to combine.
Next, place 4 boneless, skinless chicken breasts on top of the rice mixture. Season the chicken with salt, pepper, and an additional sprinkle of Italian seasoning. Drizzle 2 tablespoons of olive oil over the chicken breasts.
Cover the dish with foil and bake for 30 minutes. Then, remove the foil and bake for an additional 15 minutes, or until the chicken is cooked through and the rice is tender. Serve hot and enjoy!
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Chicken Cacciatore
Main Ingredients: Tomato Sauce, Chicken Thighs, Spanish Onion, Green
This classic Italian stew is filled with tender chicken, hearty vegetables, and rich tomato sauce. It's a perfect comfort food for a chilly evening and can be made in one pot for easy clean-up.
To make chicken cacciatore, start by heating a large pot or Dutch oven over medium heat. Add 2 tablespoons of olive oil and 1 diced onion to the pot. Cook until the onion is softened, about 5 minutes.
Add 4 bone-in, skin-on chicken thighs to the pot, along with garlic, Italian seasoning, and crushed red pepper to taste. Cook for 5 minutes, then flip the chicken over and cook for an additional 5 minutes.
Pour in 1 can of diced tomatoes, 1 cup of chicken broth, and 1 cup of sliced mushrooms. Stir to combine, then cover and let simmer for 20 minutes. Serve over your favorite pasta or with crusty bread for dipping.
This colorful and flavorful dish is a great way to use up leftover chicken and rice. The peppers are stuffed with a mixture of chicken, rice, spinach, and Italian herbs, then topped with cheese and baked until bubbly.
To make Italian stuffed peppers, start by preheating your oven to 350°F. Cut the tops off of 4 bell peppers and remove the seeds. Cook 1 cup of rice according to package instructions and set aside.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add 1 diced onion and cook until softened, about 5 minutes. Add 2 cloves of minced garlic and cook for an additional minute.
Add 2 cups of cooked, shredded chicken, 1 cup of chopped spinach, 1 teaspoon of Italian seasoning, and a pinch of salt and pepper to the skillet. Cook until the spinach is wilted and the chicken is heated through.
Stuff the chicken mixture into the peppers and place them in a baking dish. Top with shredded mozzarella cheese and bake for 25 minutes, or until the peppers are tender and the cheese is golden and bubbly.
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Italian Baked Stuffed Tomatoes
Main Ingredients: Tomatoes, Chicken, Shredded Mozzarella, Cooked Rice
If you're looking for a lighter and healthier option, these Italian baked stuffed tomatoes are a perfect choice. They're filled with a mixture of chicken, brown rice, and Italian spices, then baked until the tomatoes are soft and the filling is hot and bubbly.
To make these stuffed tomatoes, start by preheating your oven to 375°F. Cut the tops off of 4 large tomatoes and scoop out the seeds and pulp, leaving the tomato shells intact. Place the tomatoes in a baking dish and set aside.
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add 1 diced onion and cook until softened, about 5 minutes. Add 2 cloves of minced garlic and cook for an additional minute.
Add 2 cups of cooked, shredded chicken, 1 cup of cooked brown rice, 1 teaspoon of Italian seasoning, and a pinch of salt and pepper to the skillet. Cook until the chicken is heated through and the flavors are combined.
Spoon the chicken mixture into the tomato shells and top with grated Parmesan cheese. Bake for 20 minutes, or until the cheese is melted and the tomatoes are soft. Serve hot and enjoy!
Similar to the baked stuffed tomatoes, these Italian stuffed tomatoes have a different flavor profile thanks to the addition of Italian sausage. They're hearty, flavorful, and sure to be a hit with the whole family.
To make Italian stuffed tomatoes with sausage, start by preheating your oven to 375°F. Cut the tops off of 4 large tomatoes and scoop out the seeds and pulp, leaving the tomato shells intact. Place the tomatoes in a baking dish and set aside.
In a skillet, cook 1 pound of sweet Italian sausage over medium heat until browned and cooked through. Remove the sausage from the skillet and set aside. In the same skillet, cook 1 diced onion until softened, about 5 minutes. Add 2 cloves of minced garlic and cook for an additional minute.
Add the cooked sausage back to the skillet, along with 1 cup of cooked rice, 1 teaspoon of Italian seasoning, and a pinch of salt and pepper. Stir to combine and cook for a few minutes until the flavors are combined.
Spoon the sausage mixture into the tomato shells and top with shredded mozzarella cheese. Bake for 20 minutes, or until the cheese is melted and the tomatoes are soft. Serve hot and enjoy!
This baked Italian chicken is a simple and versatile dish that can be served on its own or used as a base for other Italian dishes. It's packed with flavor and can be made with bone-in or boneless chicken, depending on your preference.
To make baked Italian chicken, start by preheating your oven to 375°F. In a small bowl, combine 1/4 cup of olive oil, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1 teaspoon of dried oregano, and 1 teaspoon of dried basil. Mix well.
Place 4 chicken breasts in a baking dish and season with salt and pepper. Pour the olive oil mixture over the chicken and use your hands to coat each piece evenly.
Bake for 25-30 minutes, or until the chicken is fully cooked and no longer pink in the middle. Serve hot and enjoy on its own or with your favorite Italian side dish.
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Italian Red Wine Chicken Stew with Parsley and Sea...
Main Ingredients: Chicken Breasts, Plain Flour, Onions, Garlic, Olive
This rich and flavorful stew is a perfect way to warm up on a chilly evening. It's packed with tender chicken, hearty vegetables, and a delicious sauce made with red wine and Italian herbs.
To make this Italian red wine chicken stew, start by heating a large pot or Dutch oven over medium heat. Add 2 tablespoons of olive oil and 1 diced onion to the pot. Cook until the onion is softened, about 5 minutes.
Add 4 bone-in, skin-on chicken thighs to the pot, along with garlic, Italian seasoning, and crushed red pepper to taste. Cook for 5 minutes, then flip the chicken over and cook for an additional 5 minutes.
Pour in 1 cup of red wine, 1 can of diced tomatoes, and 2 cups of chicken broth. Bring the stew to a boil, then reduce the heat to low and let simmer for 30 minutes.
After 30 minutes, add 1 cup of sliced mushrooms, 1 diced red bell pepper, and 1 diced zucchini to the pot. Let simmer for an additional 15 minutes, or until the vegetables are tender and the chicken is cooked through. Serve hot and garnish with fresh chopped parsley and a sprinkle of sea salt and black pepper.
This hearty and comforting soup is filled with tortellini, chicken, and vegetables for a complete meal in a bowl. It's perfect for a busy weeknight and can be made in under 30 minutes.
To make Italian tortellini soup, start by heating a large pot or Dutch oven over medium heat. Add 1 tablespoon of olive oil and 1 diced onion to the pot. Cook until the onion is softened, about 5 minutes.
Add 2 cloves of minced garlic and cook for an additional minute. Then, add 4 cups of chicken broth, 1 can of diced tomatoes, 1 teaspoon of Italian seasoning, and a pinch of salt and pepper to the pot. Bring the soup to a boil.
Add 1 pound of frozen tortellini and 2 cups of cooked, shredded chicken to the pot. Let simmer for 10 minutes, or until the tortellini is fully cooked and the chicken is heated through. Serve hot and enjoy!
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Authentic Italian Chicken Cacciatore
Main Ingredients: Chicken, Celery, Rosemary, Red Wine, Peeled Tomatoes
This authentic Italian version of chicken cacciatore is a must-try for any Italian food lover. It's loaded with flavorful herbs and spices and can be made in a traditional oven or in a slow cooker for convenience.
To make authentic Italian chicken cacciatore, start by heating a large skillet over medium heat. Add 2 tablespoons of olive oil and 4 bone-in, skin-on chicken thighs to the skillet. Cook until the chicken is browned on both sides, about 5 minutes per side. Remove the chicken from the skillet and set aside.
In the same skillet, cook 1 diced onion and 2 cloves of minced garlic until softened, about 5 minutes. Add 1 can of diced tomatoes and 1/2 cup of red wine to the skillet and bring to a boil.
Add the chicken back to the skillet, along with 1 teaspoon of Italian seasoning, 1/2 teaspoon of crushed red pepper, and a pinch of salt and pepper. Reduce the heat to low, cover, and let simmer for 30 minutes.
Serve hot with your favorite pasta or crusty bread for dipping.
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Instant Pot Tuscan Chicken
Main Ingredients: Rice, Chicken Broth, Boneless Skinless Chicken Breast
This Instant Pot Tuscan chicken is a delicious and easy way to get a taste of Italy in your own home. It's creamy, flavorful, and can be made in under 30 minutes thanks to the convenience of the Instant Pot.
To make Instant Pot Tuscan chicken, start by setting your Instant Pot to the sauté function. Add 2 tablespoons of butter and 1 diced onion to the pot. Cook until the onion is softened, about 5 minutes.
Add 4 boneless, skinless chicken breasts to the pot and cook until browned on both sides, about 3 minutes per side. Remove the chicken from the pot and set aside.
In the same pot, add 2 cloves of minced garlic and cook for an additional minute. Then, add 1 cup of chicken broth, 1/2 cup of heavy cream, 1 teaspoon of Italian seasoning, and a pinch of salt and pepper. Stir to combine.
Add the chicken back to the pot and top with 1/2 cup of sun-dried tomatoes and 1/2 cup of chopped spinach. Close the Instant Pot and set it to manual high pressure for 10 minutes.
Once the time is up, let the pressure release naturally for 10 minutes before releasing the remaining pressure. Serve hot over your favorite pasta or with crusty bread for dipping.
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Italian Sausage and Asparagus Risotto
Main Ingredients: Italian Sausage, Onion, Garlic, Butter, Rice
This creamy and flavorful risotto is a perfect way to use up Italian sausage and fresh asparagus. It's a great side dish for chicken, beef, or pork, or can be enjoyed on its own as a vegetarian main dish.
To make Italian sausage and asparagus risotto, start by heating a large skillet over medium heat. Add 1 pound of sweet Italian sausage and cook until browned and cooked through. Remove the sausage from the skillet and set aside.
In the same skillet, add 1 diced onion and cook until softened, about 5 minutes. Add 2 cloves of minced garlic and cook for an additional minute.
Add 1 cup of arborio rice to the skillet and stir to coat with the onion and garlic. Then, add 4 cups of chicken broth, 1 cup of white wine, and 1 pound of asparagus spears, cut into 1-inch pieces.
Ingredients:
For the chicken:
4 boneless chicken breasts
2 cloves garlic, minced
1 teaspoon rosemary, chopped
1 teaspoon thyme, chopped
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil
For the rice:
1 cup Arborio rice
2 tablespoons butter
2 cloves garlic, minced
1/2 cup white wine
1 cup chicken broth
1/4 cup heavy cream
Parmesan cheese, grated, for serving
Instructions:
1. In a small bowl, mix together the minced garlic, rosemary, thyme, salt, and pepper. Rub the mixture all over the chicken breasts, making sure to coat them evenly.
2. In a large skillet, heat the olive oil over medium-high heat. Add the chicken breasts and cook for 5-6 minutes on each side, until browned and cooked through. Remove the chicken from the pan and set aside.
3. In the same skillet, melt the butter over medium heat. Add the minced garlic and cook for 1-2 minutes, until fragrant.
4. Add the Arborio rice to the skillet and stir to coat in the butter and garlic. Pour in the white wine and stir until it is absorbed by the rice.
5. Slowly add the chicken broth, 1/2 cup at a time, stirring constantly until the liquid is absorbed before adding more. Continue this process until the rice is tender and creamy, about 20 minutes.
6. Stir in the heavy cream and let it simmer for a few more minutes until the rice is thick and creamy.
7. Serve the Italian chicken over the creamy rice and top with grated Parmesan cheese. Buon appetito!
This Italian chicken over rice recipe is a delicious and easy way to bring the flavors of Italy into your kitchen. The aromatic herbs and creamy rice perfectly complement the tender and juicy chicken breasts. Plus, the white wine and heavy cream add a rich depth of flavor that will have your taste buds singing. So, why not give this recipe a try and transport yourself to the romantic streets of Italy without ever leaving your home?
