One Pot Italian Chicken and Rice


One Pot Italian Chicken and Rice

Recipe by Julia Pacheco Course: MainCuisine: ItalianDifficulty: Easy


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  • 6 small-medium sized boneless skinless chicken thighs

  • 1 packet zesty dry Italian dressing mix

  • 2 tbsp olive oil

  • 1 tbsp butter

  • 1 yellow onion, diced

  • 1 tbsp minced garlic

  • 2 1/3 cups chicken broth

  • 1 cup uncooked white or jasmine rice


  • Season the chicken on both sides with the Italian seasoning packet.
  • To a large Dutch oven or pot on the stove over medium high heat add the oil once hot add in the chicken and sear for 2-3 minutes on each side. The chicken does not need to be cooked through at this point.
  • Remove the chicken to a plate and set it to the side.
  • To the same pot the chicken was cooking in add in the butter and onion cook the onion for 3 minutes stirring occasionally.
  • Stir in the garlic.
  • Stir in the broth and scrape all of the flavorful bits off the bottom of the pot. This adds great flavor to your food.
  • Stir in the rice then place the chicken back into the pot on top of the rice. Cover with a lid and turn the heat to low let simmer for 20-25 minutes or until the rice is tender. If the rice needs more liquid towards the end of the cooking time add in 1/3 cup of water at a time until the rice is tender. 

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