One Pan Italian Chicken and Rice is the perfect weeknight meal that is packed with flavor, budget friendly and also very easy to make.
One Pan Italian Chicken and Rice is one of the easiest dishes you can make! Full of flavor and just with a few ingredients, this meal won’t break the bank and will be a time saver during crazy weeknights. Vigo foods kindly sponsored this post, so I can show you how you can make a delicious meal, with simple, affordable ingredients. All the opinions as always are my own. I love a good chicken and rice meal, and believe me, you don’t want to miss out on this one!
For this recipe I have used Vigo Arborio Rice Boil-In-Bag. The rice is perfectly portioned into servings and can be cooked in only 14-16 minutes. It is the perfect rice to serve as a side dish, in a salad or as a base of a one-dish meal. It is convenient and easy to use, without having to measure ingredients.
The One Pan Italian Chicken and Rice can also be made with Farro Boil-In-Bag. Farro is an ancient Roman grain that is high in protein and fiber and also very easy to digest. Vigo Farro is pearled, meaning the hull has been partly removed and results in a quicker cooking time. Perfectly portioned servings cook in only 16 – 18 minutes. Convenient and mess free! It has an interesting texture and nutty flavor that would compliment many dishes.
Another great option is Organic Quinoa Boil-In-Bag. Quinoa is a popular super food that it is easy to prepare and adds texture and crunchiness to many dishes. It is also very versatile and can be used in place of other grains in many recipes. Perfectly portioned servings cook in only 12-15 minutes, and are very convenient to use.
Tips and Tricks to make the perfect One Pan Italian Chicken And Rice:
- I like making this dish with chicken thighs, but it works great with chicken breasts too.
- For the best flavors, it’s better to marinate the chicken for a few hours or overnight.
- Brown chicken before adding it to the pan, so it gets that crisp texture.
- You can add less garlic if you want I personally love garlicky meals, so the more the merrier!
- For a spicier kick, add 1-2 teaspoons of red pepper flakes.
- Don’t skip the fresh lemon zest. It adds a nice punch of freshness.
Vigo products are available at your local supermarket and other fine retailers or you can Shop Vigo’s online store. You should try this dish with Vigo Yellow Rice, Farro Boil-In-Bag, Organic Quinoa Boil-In-Bag, Arborio Rice Boil-In-Bag or Vigo Quinoa. You should also grab some delicious Vigo Italian Style Seasoned Bread Crumbs!
One Pan Italian Chicken and Rice is the perfect weeknight meal, that is packed with flavor, budget friendly and also very easy to make.
- 3 chicken thighs
- 2 tablespoons Vigo Olive Oil
- 1 lemon zested and juiced
- 3 tablespoons honey
- 3 tablespoons soy sauce
- 3 tablespoons olive oil
- 1 medium sweet onion diced
- 6 garlic cloves minced
- 2 bags Vigo Arborio Rice Boil in Bag
- 1 tablespoon Italian seasoning
- 1 teaspoon lemon zest
- 1 cup chicken broth
- lemon zest
- parsley chopped
Mix all the marinade ingredients. Add the chicken thighs to a ziplock bag and pour the marinade over them. Shake, close and marinate for 1 to 6 hours.
Preheat oven to 375F.
Place a 9 or 10 inch cast iron pan over medium-high heat. Once the pan is hot, add 2 tablespoons of olive oil and brown the chicken nicely on each side. Remove from pan and set aside.
Add onion to the pan, cook for about 6 minutes, stirring occasionally. Add garlic and cook for 1 more minute.
Add the uncooked rice and cook, stirring for 1 minute.
Add the Italian seasoning, lemon zest and chicken broth. Stir to combine.
Add the chicken back to the pan. Garnish with halved lemons.
Cover with foil and cook for 25-30 minutes until rice is cooked.
Uncover, turn on the boil and cook for another 5-7 minutes until chicken is golden brown.
Garnish with lemon zest, parsley and serve.
You can cook the rice in the microwave per the bag instructions. After that, add the rice to the pan of cooked onion and garlic. Mix in the Italian seasoning and lemon zest. Add 1/2 cup of the broth, add the chicken, cover with foil and cook for about 10 minutes. Broil at the end.