This One-Pot Chicken Cacciatore with Rice gives a classic dish a fresh twist! It’s an easy, flavorful dinner ready in 20 minutes.
We love chicken and rice recipes like our Lemon Herb Chicken and Rice and Buffalo Chicken and Rice Bowl. I felt like we were missing a Chicken and Rice with Tomato Sauce recipe on the blog until now.
We love classic Chicken Cacciatore with a rich mushroom tomato sauce so we decided to add rice and make a fusion recipe the whole family would love. Now it's requested regularly!
Why This Recipe Is A Hit
- We use instant rice which allows dinner to be ready within 20 minutes.
- Everything is made in one skillet making cleanup a breeze.
- It's perfect for weeknights and it's family-friendly.
- This recipe is made with simple ingredients.
Ingredient Notes and Substitutions
Chicken Breast - Boneless skinless chicken thighs or chicken tenderloins can be substituted
Red Bell Pepper - Green bell pepper would be a great substitute in this chicken tomato sauce rice by adding a pop of color.
Baby Bella Mushrooms - We chose baby bella because they're easy to find but any mushroom will work great in this recipe.
Diced Tomatoes - We love using fire roasted diced tomatoes. It gives the chicken tomato sauce rice a nice flavor. Don't drain the diced tomatoes, the liquid in the can is much needed for the rice.
Tomato Sauce - This thickens the base making it nice and rich.
Dried Herbs - We use oregano and thyme. Using fresh herbs as a substitute would add a fresh twist to it.
Instant Rice - We do not use regular rice because we wanted this recipe to be really simple and quick. You don't need to boil it for it to soften, all you need is heat. Pre-cooked parboiled rice can be used but the amount of time it takes to cook may vary.
See the recipe card for full information on ingredients and quantities.
How to Make Chicken Cacciatore With Rice Step by Step
Step 1: Heat oil in a large skillet over medium-high heat. Add chicken, garlic, onion, red bell pepper, and mushrooms. Season with a pinch of salt and pepper. Cook over medium-high heat until the chicken is fully cooked and the veggies have tenderized. Stir frequently to promote even cooking. About 7 minutes.
Step 2: Stir in the tomatoes, tomato sauce, dried oregano, dried thyme, and red pepper flake. Bring to a boil.
Step 3: Stir in rice, remove from heat, cover and allow it to sit for around 5-7 minutes or until the rice is tender. Top with fresh basil and serve immediately.
Slow Cooker Instructions
Add all the ingredients except the rice to a slow cooker and cook on high for 1 hour. Then turn off the heat, add rice, and keep covered for 5-7 minutes or until the rice is tender. Serve immediately.
Recipe Tips for Success
Ensure the rice is completely submerged in the liquid before covering the skillet. Any rice outside the liquid won't be as tender.
Don't open the lid until the time is up to keep the heat trapped. This is a must for the instant rice.
Make sure the chicken is completely cooked before adding the tomatoes and tomato sauce because you don't want to risk undercooking the meat.
Common Questions
Add some nutrition to dinner and pair with a refreshing Broccoli Beetroot Salad. We also love pairing this with Maple Balsamic Brussels Sprouts or Roasted Carrots and Asparagus.
Yes absolutely! You can prep all the ingredients by chopping and measuring everything a couple days before cooking so you only spend 15 minutes at the stove on a busy weeknight. You can also make the tomato chicken base without the rice and add the rice later as you reheat it.
Store in the refrigerator for up to 3 days for optimal freshness. Reheat in a microwave in 30-second intervals stirring frequently until fully heated through. I don't recommend freezing since the rice can become mushy when thawed.
More Chicken Recipes You'll Love
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One Pot Chicken Cacciatore with Rice
Ingredients
- 1 tablespoon oil
- 1 lb boneless skinless chicken breast chopped into bite sized pieces
- 1/2 onion chopped
- 3 cloves garlic minced
- 1 red bell pepper chopped
- 8 oz baby bella mushrooms cleaned and sliced
- salt and pepper to taste
- 2 14.5 oz cans fire roasted diced tomatoes
- 1 8 oz can tomato sauce
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1 1/2 cups instant rice
- 1/2 teaspoon red pepper flake optional
- fresh basil garnish
Instructions
- Heat oil in a large skillet over medium high heat. Add chicken, garlic, onion, red bell pepper, and mushrooms. Season with a pinch of salt and pepper. Cook over medium high heat until the chicken is fully cooked and the veggies have started to tenderize. Stir frequently to promote even cooking. About 7 minutes.
- Stir in the tomatoes, tomato sauce, dried oregano, dried thyme, and red pepper flake. Bring to a boil.
- Stir in rice, remove from heat, cover and allow it to sit for around 5-7 minutes or until the rice is tender. Top with fresh basil and serve immediately.
Slow Cooker Instructions
- Add all the ingredients except the rice to a slow cooker and cook on high for 1 hour. Then turn off the heat, add rice, and keep covered for 5-7 minutes or until the rice is tender. Serve immediately.
Notes
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- Ensure the rice is completely submerged in the liquid before covering the skillet or slow cooker.
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- Don't open the lid until the time is up to keep the heat trapped.
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- Make sure the chicken is completely cooked before adding the tomatoes and tomato sauce.
This Chicken Cacciatore with Rice is our new go-to for busy weeknights! A one-pot meal with tender chicken, savory sauce, and perfectly cooked rice—so easy and delicious!