This Caprese Chicken and Rice is made in ONE POT with just a few ingredients and maximum flavor! Ready in 30 minutes.
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There is just never a bad time for a one pot meal.
With school in session, or out, busy work days at the office, or at home — life is just busy!
This One Pot Caprese Chicken and Rice is loaded with flavor and works so well with pantry staples and some chicken from the freezer. It’s cooked completely in one pot, which means less time spent washing dishes and more time enjoying the sunshine!
Chicken and rice is a classic combination for a reason, and if you love this recipe I know you’ll love this Mango Salsa Chicken and Rice, this 7 Ingredient Chicken and Rice Bake and this Chicken Rice Soup as well.
I’ve included a bunch of easy variations below, so you can make it with what you have on hand!
To substitute the rice:
- If you want to use long grain brown rice instead of long grain white, you will increase the broth to 2 cups and increase the cook time to 30-45 minutes. This will depend on the kind of long grain rice you use — use the package directions as a guide.
- To use instant white rice, increase the rice to 1 1/2 cups. Add the rice and bring up to a simmer, then cover and remove from the heat. Let sit for 5 minutes before sprinkling with cheese.
- To use instant brown rice, increase the rice to 1 1/2 cups. Add the rice and bring to a simmer. Simmer 5 minutes, then cover and remove from the heat. Let sit for 5 minutes before sprinkling with cheese.
To substitute the tomatoes:
- You can use fresh tomatoes if you prefer, just increase the chicken broth to 1 3/4 cups and add roughly the same amount of chopped tomatoes.
- You can substitute for crushed tomatoes, though I prefer not to as it makes the rice very thick and saucy.
Chicken and rice is one of those meals that is perfect for making ahead, because it is great out of the fridge and out of the freezer.
To make ahead and refrigerate, simply prepare until completed, cover and refrigerate up t0 4 days. When ready to serve, you can sprinkle some cheese on top and bake until warmed through, or add a splash or broth, cover and reheat on the stove top on medium heat.
To make ahead and freeze, prepare completely, then cover tightly and freeze up to 3 months. To serve, thaw overnight in the refrigerator or on the counter for 4-5 hours. To serve, sprinkle some cheese on top and bake until warmed through, or add a splash or broth, cover and reheat on the stove top on medium heat.
- Healthy One Pot Spaghetti and Meat Sauce
- One Pot Turkey Chili Mac Recipe + VIDEO
- One Pot Teriyaki Chicken, Rice and Vegetables
- One Pot Baked Ziti with Italian Sausage Recipe + VIDEO
*This post has been updated since its original posting in October 2015
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- 1 tablespoon canola oil
- 1 lb boneless, skinless chicken breasts cut into 1" pieces (about 2 large or 4 small)
- 1 tsp minced garlic
- 1 teaspoon salt
- 1/4 teaspoon dried basil
- 1/8 teaspoon black pepper
- 398 ml canned diced tomatoes (14 oz can) or 1 1/2 cups fresh, diced* (See note above to use fresh)
- 1 1/2 cups low sodium chicken broth
- 1 tablespoon balsamic vinegar
- 1 teaspoon basil pesto (optional)
- 1 cup long grain white rice *see note above for different rice types
- 1 cup shredded mozzarella cheese
- In a large skillet, heat oil over medium-high heat. Add the chicken and cook until just lightly browned on most sides.
- Add garlic, salt, basil and pepper and cook 1 minute.
- Add the tomatoes, chicken broth, vinegar, and pesto. Bring to a simmer over medium-high heat.
- Meanwhile, rinse the rice using a large mesh strainer. Add to the pan and stir well.
- Reduce to a simmer over medium-low heat and cook for 10 minutes.
- Stir, cover and let cook another 5-10 minutes, or until tender.
- Sprinkle with cheese, cover, and let sit 3-5 minutes before serving.
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