Italian Chicken and Rice Stew is the kind of comforting meal that fills your kitchen with warmth and your bowl with flavor. It’s a rustic dish that brings together tender chicken, aromatic vegetables, and creamy rice in a rich tomato broth that tastes like it’s been simmering in a Tuscan kitchen all afternoon. Every spoonful delivers the essence of simple, home-cooked Italian comfort food.
The base starts with olive oil, onions, carrots, and celery sautéed until soft and fragrant. Garlic adds its unmistakable aroma, followed by diced tomatoes and a touch of tomato paste for depth. Boneless chicken thighs are the perfect choice here, as they become meltingly tender while cooking and lend a hearty richness to the stew. The rice absorbs all the savory juices as it simmers, creating a creamy texture similar to tomato risotto but with a more rustic feel. Fresh herbs like rosemary and thyme infuse the dish with that unmistakable Italian character.
As the stew bubbles gently, the flavors meld together beautifully. The chicken becomes juicy and flavorful, while the rice softens and thickens the broth into a cozy, satisfying meal. A handful of spinach or kale can be added toward the end for color and a touch of freshness. Finish with a sprinkle of Parmesan cheese and a drizzle of good olive oil, and you’ll have a meal that feels both hearty and elegant.
Italian Chicken and Rice Stew is perfect for chilly evenings or lazy weekends when you crave something nourishing yet uncomplicated. It pairs wonderfully with crusty bread to soak up the sauce, or a simple green salad to balance the richness.
To elevate the experience, enjoy it with a glass of Italian white wine like Pinot Grigio or Verdicchio. The crisp, citrusy notes of the wine complement the savory, herby flavors of the stew, creating a perfect harmony between food and drink. Whether you’re cooking for family or enjoying a quiet dinner at home, this stew is a beautiful reminder that comfort can be simple, and Italian flavors never fail to bring warmth to the table.
Ingredients
- 2 tablespoons olive oil
- 1 pound chicken breast cut into cubes
- 1 onion chopped
- 2 cloves garlic minced
- 1 cup long-grain rice uncooked
- 4 cups chicken broth
- 1 can diced tomatoes with juice
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup frozen peas thawed
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chicken and cook until browned on all sides.
- Add onion and garlic, sauté until the onion is translucent.
- Stir in rice and cook for 2 minutes, stirring frequently.
- Pour in chicken broth and diced tomatoes, bring to a boil.
- Add Italian seasoning, salt, and pepper, then reduce heat to low.
- Cover and simmer for 25-30 minutes or until rice is tender.
- Stir in peas and cook for an additional 5 minutes.
- Serve hot, garnished with fresh herbs, if desired.
Nutrition
I made this last night and it came out perfect! Will definitely make again.
Good but the peas were too mushy. Next time will add them less.
Honestly, I just used canned peas and they were fine. Didn’t have any mushiness at all! Maybe it’s the type of peas?
Yeah, I totally agree! The last time I made it, the peas squished everywhere. Next time, I’m gonna add them in at the end too!
I thought it was bland. I will add more spices next time.
Bland? I loved it! But maybe my taste buds are weird. LOL.
I totally get that! A little extra garlic and some chili flakes can really kick it up a notch.
Yum! This is my new favorite recipe. ❤️
This stew tastes amazing! The flavors are so rich and comforting.
I’m not sure about this one… seems to have too many ingredients. Can I just use rice and chicken?
Delish! Also, my rice didn’t cook all the way, did I add too much broth?
What is chicken broth? Can I use water instead?
10/10! My whole family loved it, even the picky eaters!
I’m so glad to hear that! This stew is a hit with my family too. ❤️
Pretty easy to make but I didn’t have Italian seasoning, used taco instead! Still turned out okay.
Pretty good, but I think 4 cups broth might be a little much for my pot. I had to simmer uncovered for 5 more minutes to thicken. Still tasty!
I followed it exactly and it tasted like a proper stew, not just “chicken and rice.” The Italian seasoning vibe is perfect. Will definitely repeat.
Two stars cuz i forgot to thaw peas—still came out weird. also my garlic burned a bit (oops). I’ll try again properly.
Not bad, but the rice got a little mushy. I’m wondering if long-grain rice should be rinsed first? Either way, the chicken flavor was good.
Yummy! Easy to make and it was a hit with my family. I love Italian food! 😊
I’m not sure about the olive oil amount. It felt a little heavy at first, but after simmering it mellowed. Still, I might cut it down next time.
I’m not the best cook, but this was simple and hard to mess up. The instructions are super clear. Even my picky kid ate it (which is rare).
meh. bland. peas saved it. 😅
I dunno, my rice didn’t cook properly. Could be my stove though… Not sure what went wrong.
It might be your stove, or maybe you didn’t use enough water? I’ve messed up rice before too. Just keep trying!
Loved the texture! Browning the chicken then sautéing the onion/garlic first really builds flavor. I served it with parmesan and it went fast.
This tasted like a soup version of chicken parmesan without the cheese. Kinda genius. Added mozzarella on top and wow.
It’s okay. Kinda bland for me. I think I needed more garlic or maybe more Italian seasoning. The texture was good, just didn’t taste like “wow.”
Chicken and rice? More like boring and dry. I won’t be making this again.
Super salty. I measured the salt but maybe my diced tomatoes had extra sodium. I had to add more broth and it never quite recovered. Otherwise, decent.
I don’t trust recipes with “stir in rice and cook for 2 minutes” lol. But I tried it anyway. Worked out, so… okay, nice stew.
Okay so I used brown rice once and it definitely needed way longer. But with long-grain white rice, it was a nice hearty stew. The peas at the end were a good move.
The instructions are clear, but 25-30 minutes wasn’t enough for my rice. I had to keep simmering until tender. Otherwise great!
Solid recipe, but 25-30 minutes felt a little short for my rice. I ended up adding a splash more broth and simmered 10 more minutes. Still tasty though—nice and hearty.
Chicken breast can be dry, but here it was fine. I browned it well and that probably helped. Also, 4 cups broth sounds perfect for this amount of rice.
Totally agree—browning the chicken makes a big difference with rice dishes like this. I’ve found it keeps everything from tasting “blah.”
Too much rice, not enough chicken. I needed more meat in this stew.
This stew was so good! My whole family loved it. I added a bit of chili flakes for an extra kick! Definitely making again!
I substituted quinoa for the rice and it worked out great! Healthy twist!
5 stars? nah. it was okay but missing something… maybe more herbs? also i forgot to thaw peas and they still tasted fine tho
It was okay, but I felt like it needed more seasoning. I added some chili flakes, which helped.
Pretty straightforward, and I like that it’s one pot. I added a pinch of red pepper flakes because why not. Would make again.
Yes! The one-pot thing is the best part—less cleanup and the rice comes out perfectly tender. I also like that it has tomatoes for a little tang. Would totally make again.
I like the idea, but 1 cup rice to 4 cups broth feels a bit much? Mine usually needs closer to 2.5-3 cups unless I’m doing something wrong. Still, adding red pepper flakes sounds legit 🔥
My kid ate it and asked for seconds. That’s rare. I think the Italian seasoning is the magic.
Wow, this really tastes like Italy! I added some garlic bread on side and voila! Perfect meal!
I was skeptical about cooking the rice straight in the stew, but it turned out great. Browning the chicken first really matters. Next time I might add a splash of lemon at the end for brightness.
I do not trust cooking rice in stew… I always rinse the rice and still it comes out weird for me. Also 4 cups broth sounds like too much, unless your pot is real wide.
Honestly I was worried the rice would be mushy, but your note about browning the chicken is spot on. I followed it and it had way better flavor.
This stew was amazing! So flavorful and hearty! Definitely will make again.
I totally agree! This stew is so good, it’s like a warm hug in a bowl! Can’t wait to make it again too!
I didn’t have chicken broth, so I used water and it turned out bland. Don’t skip the broth!
Yeah, chicken broth makes a huge difference! I’ve made that mistake before. It’s way better with broth.
Easy to make and my kids ate it, that’s a win in my book! Thanks!
Doesn’t look like the picture. I must’ve messed it up. But it still tasted pretty good.
It was ok, but I felt like something was missing. Maybe more spices? Idk.
I totally agree! A little more seasoning would definitely bring it to life. Maybe try some paprika or red pepper flakes?
Meh. Not what I expected… thought it would be more like risotto. 😐
Yea, I might try this but I’m not a big fan of peas. Can I just leave em out?
Followed it pretty much exactly and it was solid. I might cut the simmer time a couple minutes next time since my rice cooked fast, but flavor was great.
Simple and tasty. I wished I had some fresh basil to add. Next time!
I agree! Fresh basil would make it pop! I added some capers once, it was really good!
This was good but kinda plain. I thought it’d be more flavorful. Anyone else feel that way?
Not gonna lie, I was skeptical about cooking rice in broth with chicken. But it turned out good—like a stew that actually has flavor. My kids ate it without complaints (rare!).
Hmm I dunno, 25-30 mins feels short for rice if the heat’s not right. I’d probably rinse the rice or add a splash more broth. Still, sounds good and easy though.
Totally get the skepticism—rice in broth can be hit or miss. But your description (“stew that actually has flavor”) makes me want to try it. Love that it convinced your kids 😄
This stew was delicious! I wasn’t sure about the peas at first, but they added a nice touch. Will definitely make again!
So happy you loved it! The peas really do bring a nice flavor. I always add extra! 😊
Why 2 minutes for the rice? I skipped that step because I was hungry lol, and it still turned out okay, but I think it affected the texture. Next time I’ll do it right.
Totally get being hungry 😅 But yeah—those 2 minutes help toast the rice a bit so it cooks up with better texture. If you skipped it, it can come out softer/mushier. Next time, definitely do the little stir-fry step first!
Pretty good, but I had to add a splash more broth because my rice was still a bit firm at 30 minutes. Flavor was solid though—Italian seasoning vibe is there.
Chicken browned nicely, but my rice didn’t get tender after 30 min. I suspect my heat was too low? Ended up cooking longer and it fixed it.
Not bad, but it tasted a little bland until I salted again at the end. Italian seasoning can be kinda mild depending on brand.
Totally get that—my Italian seasoning always hits different by brand. I usually start with a little less salt, then taste and adjust right at the end too. 👍
Not gonna lie, “simmer 25-30 mins” is a gamble with rice. Mine took closer to 40 minutes, but once it finished it was good.
I’ve had the same issue—25–30 mins feels optimistic depending on the rice. 40 worked way better for me too.
NOT GOOD. The rice came out all mushy and I followed the instructions exactly! Must’ve missed something.
I think it’s missing something—maybe a squeeze of lemon or a bit of parmesan. Flavor’s good but kinda flat on its own.
I’m skeptical about mixing rice and chicken broth with no mention of rinsing the rice—mine clumped a bit. Still edible, just not my favorite texture.
This tasted like Olive Garden in my kitchen. Not exactly but like… you know. Great comfort food, will repeat.
This is so good, but isn’t traditional Italian food supposed to be different? Idk, just wondering!
Idk man, it just tastes good. Who cares about traditions? Food evolves! 🍽️
I get what you’re saying! Traditional Italian is usually pasta-heavy. This stew looks really good tho!
The flavor is really good, but I wish the recipe said whether to rinse the rice. I accidentally rinsed mine and it took longer to soften.
Made this tonight and it’s seriously comforting. Browning the chicken first gives it way more flavor than I expected. Used wild rice once (oops, longer cook time) but the flavors were still great.
Wow, this is delicious! The flavors are amazing, and it’s so easy to make.
Looks good, but I think using brown rice would be better for health. What do you think?
I totally agree! This stew is a game changer. So hearty and comforting.
The stew tastes kinda like regular rice with chicken broth. I don’t get a lot of Italian vibes. Maybe I used old Italian seasoning? Would try again with more spices or crushed red pepper.
This is basically risotto but with no cream, right? I’m into it. Also the peas at the end are such a nice touch.
Pretty much, yes—it’s got that cozy rice-simmer vibe, but it’s more of a stew than a true risotto. And agreed, the peas at the end make it feel extra fresh and colorful!
I’m not sure it’s risotto at all. Risotto is stir-stir-stir with like butter/cheese and cream (or at least broth starch). This one’s more like chicken rice soup. Still sounds tasty though—peas are fine, but I’d add them sooner so they don’t overcook.
Super yummy! I added some chili flakes for extra heat, and it was perfect! 🥳
I tried making this but ended up burning the rice. What’s wrong with me? 😩
It was okay, but I think the recipe needs more flavor. I added some extra spices but it still wasn’t great.
The instructions were clear, but my rice took longer than 30 minutes to get tender. I ended up adding a splash more broth and it worked.
Happens to me too—some rice just takes longer. A little extra broth saved it. Glad you got it tender!
30 minutes is kinda optimistic 😅. I think next time I’d simmer longer or use a different rice. What kind/brand did you use?
I tried it but my rice came out mushy—like fully overcooked. Maybe my heat was too high or I used a different rice type. Tasted fine anyway.
1 cup rice in 4 cups broth?? That seems wrong… maybe I did the math wrong. Still, it tasted okay once it finally thickened. Would probably add more chicken next time.
I think I messed up step 4—my rice stuck to the bottom a bit. Still tasted good though, just looked a little sad. Any tips for preventing sticking?
I don’t think chicken and rice go together like this. What are you all talking about? I think it’s bad.
The chicken browned well and the whole thing smelled amazing while it simmered. I used jasmine rice instead of long-grain and it came out a bit sticky—so long-grain is probably the move.
I followed it exactly and somehow my rice turned out mushy 😕. Tasted good though. Next time I’ll simmer more gently.
Ugh, that’s frustrating 😕 Mushy rice is usually too much boil action or simmering too hot. Your “tender” might have happened early—next time try lowering the heat even more and start checking at like 20 minutes.
Made this tonight—so comforting. The rice actually turned out tender and not mushy. I used chicken thighs once and it was even better.
Chicken breast can dry out, and mine did a bit—probably cooked too long in step 2. Maybe thighs would be better?
I followed it pretty closely, and the flavor was great. Next time I’ll add a little extra garlic because… why not? Loved the Italian seasoning vibe.
This turned out way better than I expected. The rice stayed tender (not mushy) and the chicken was juicy. I added extra garlic because… why not. 10/10 comfort food.
This is one of those “dump it and simmer” meals that actually works. Added extra black pepper and it woke everything up.
Not sure about the ratio—mine turned out a bit soupy, like the rice didn’t soak up all the broth. Maybe my simmer was too low or my pot was too big. Taste was great though.
I followed it exactly and somehow it turned out kinda bland. Might be my salt—mine is low sodium, so maybe that’s why. Still ate it, but not wow.
The steps are easy, but my pot was too small so it bubbled over 😅. Taste was still great—peas stayed bright.
Oof—been there. A bigger pot really helps so it doesn’t boil over. I’m glad the flavor still came out great though, and bright peas are the best!
Chicken turned out juicy, which is rare for me. I used boneless thighs instead of breast and it was amazing. Would make again.
Dis idea needs some work. Chicken is bland and the peas just taste weird. Sorry but I’ll stick to my mom’s recipe.
Simple, easy and delicious! I used leftover chicken and it turned out fantastic. Will share with my friends!
Made this for dinner tonight and it was honestly cozy as heck. The rice cooked up perfectly and the tomatoes gave it a really nice tang. I’ll definitely make it again—maybe add a little parmesan at the end.
I followed it exactly and the taste was kinda bland to me. Salt/pepper maybe needs adjusting depending on the broth brand. Still decent, just not “wow.”
5 stars just for the simplicity lol. One-pot meals are the best. My kid ate it without complaining, so that’s proof!
Garlic and onion smell amazing while cooking. Also, the rice absorbed the broth really well. I added red pepper flakes because I can’t help myself.
Sounds good but I feel like 25-30 min might not be enough for long-grain rice in some pots. I’d probably add a bit more liquid or simmer longer, unless your rice was super fresh. Also, peas at the end is smart.
Yes!! That garlic/onion combo is everything. I’m glad the rice soaked up the broth like it should—this stew sounds so comforting. Red pepper flakes are always a win 😄
The Italian seasoning amount feels a little low? Still tasted okay, just wanted more herbs. Next time I’ll double it or add oregano.
The seasoning flavor is there, but it felt a little bland on my first try. Next time I’ll add a pinch of red pepper flakes or more black pepper.
Totally agree—my first batch was a little muted too. I’d definitely bump the black pepper, and red pepper flakes would add a nice kick without changing the whole vibe.
Pretty solid! I followed it mostly, but my rice needed closer to 35 minutes. Still tasty though—nice balance of savory and herby.
Okay but why not put the garlic with the chicken too? I felt like the garlic got lost after simmering. Still tasted nice, just not super garlicky. Also I forgot to thaw peas and it was fine anyway.
Good question! I think mincing the garlic and sautéing it with the onion is the whole point—if it tastes less garlicky, it might be because the garlic sat too long on low heat after browning or the garlic was on the milder side. I’ve also had better luck adding a little extra garlic right after simmer starts (or even stirring in a pinch near the end) so it stays punchy.
This is one of those recipes that looks boring on paper but delivers. The tomatoes give it a nice tang and the peas add sweetness.
Idk… 1 cup rice for 4 cups broth seems like it could get mushy. Also 25-30 minutes for rice can vary a lot. I’ll try it but I might cook the rice separately next time instead.
Totally agree—“boring on paper” is exactly what I thought, but the tomatoes make it pop. I added a squeeze of lemon at the end and it was even better. Definitely making this again!
I followed it exactly and my rice came out undercooked at 30 minutes 😩. I ended up cooking longer with the lid on and finally it worked. Will try long-grain again but maybe rinse the rice next time?
I added chopped carrots with the onion and it was even better—more color and sweetness. Couldn’t believe how good it smelled simmering.
Pretty good, but I had to add more broth because my rice was still a bit firm at 30 minutes. Flavor is nice though—definitely an easy weeknight meal.
Made this for dinner tonight and it was super comforting. The rice soaked up all the flavor and the chicken stayed juicy. I used fresh parsley on top—10/10.
Yes!! That’s exactly how I like it—rice does the flavor sponge thing and the chicken doesn’t dry out. Fresh parsley is the move. 😄
I tried this once and my rice didn’t get tender in 25 minutes… I think my stove runs hot. Still tasted good though, like a chicken tomato soup. Might need a longer simmer or more broth.
Honestly, 2 cups more broth would help—mine absorbed fast and the rice was a bit undercooked before the timer. After adjusting, it was great.
Not bad, but I felt like it was missing something. Next time I’d add a pinch of red pepper flakes or maybe a squeeze of lemon at the end.
Good call! I usually add red pepper flakes for a little kick and finish with lemon at the end—really brightens it up.
I’m not sure about cooking the rice for only 2 minutes before simmering. Mine turned out a little mushy, but everyone still ate it. Next time I’ll be more careful with the simmer time.
I dunno… 2 minutes seems way too short to prep rice. I usually cook rice like 10 minutes first or it comes out gummy. But hey if everyone ate it 😅
I’ve found that 2 minutes step only works if the rice is really long-grain and you start with it hot in the pot. Otherwise it can soften too fast. Maybe simmer closer to 25 mins and keep it at a gentle bubble?
I’m not sure about the amount of broth—mine looked a bit too soupy at first. After simmering longer it thickened, but I was worried.
Made this tonight—so comforting. Browning the chicken first really helped the flavor. Mine needed closer to 35 minutes for the rice, but it was still great.
Pretty good! I followed it mostly, but I added a little extra pepper and a squeeze of lemon at the end. It needed that brightness. Still a solid weeknight stew.
Love how simple it is. One pot, minimal fuss, and it tastes like it took longer. Family asked for seconds.
Flavor’s decent but it’s missing something for me. I think it wants more garlic or maybe some crushed red pepper. Also I used thyme instead of Italian seasoning and it felt a little different.
Simple ingredients, simple steps. I do think 1 tsp salt may be a bit high depending on your broth. I salted lightly and it was perfect.
My kids ate it fast and asked for seconds, so that’s a win. I used fresh peas because the frozen ones were out.
Frozen peas out is a bummer, but fresh peas should work—just might need a couple extra minutes depending how tender they are. What kind of rice did you use (like long grain white)?
Love hearing that! Fresh peas actually make it taste a bit sweeter than frozen sometimes. “Seconds” from the kids is the real test 😂
Not bad! I accidentally used minute rice (oops) and it turned into more of a chicken tomato soup. Still edible though.
Pretty good, but I think 25-30 minutes wasn’t enough for my rice. I ended up simmering closer to 40. Still tasty though—nice tomato-herb flavor.
25-30 minutes sounds kinda short to me too. Was your pot covered tight? Long-grain can be stubborn.
Good to know! I usually need closer to 35-40 minutes depending on the rice brand, so that makes sense.
Okay wow. So easy. So good.
Not gonna lie, I was skeptical about putting rice straight in broth like that. But it worked. I watched it like a hawk the first 10 minutes.
I was skeptical too, but the 2-minute rice bloom step makes sense. I didn’t watch it super closely and it still turned out great.
Rice straight in broth? I always parboil mine. Mine came out kinda mushy when I tried like this… maybe my broth was hotter than it shoulda been. Still, looks tasty.
Pretty good, but mine needed more liquid—like 30-35 minutes instead of 25-30. Not sure if my pot runs hot. Flavor is solid though, especially with the Italian seasoning.
Honestly? Kinda bland to me. I measured everything and still needed more seasoning. Maybe my Italian seasoning was weak.
Coulda used more veggies. Like, where’s the carrots? I know it’s not in the recipe, but I threw in some chopped carrots and it worked. Otherwise pretty easy.
This is basically chicken and rice soup but with tomatoes—honestly, that’s a win. The peas at the end give it a nice pop. I’ll be meal-prepping this for lunches.
Made this tonight—so cozy. Browning the chicken first really pays off, and the Italian seasoning flavor comes through nicely. My rice was perfectly tender at the 28-minute mark. Will make again!
I followed the recipe exactly and it was honestly bland. Maybe I’m missing something—next time I’ll use more garlic or add more seasoning. The peas were a nice touch.
Meh. Rice didn’t get fully tender for me even after 35 minutes. Tasted fine though.
I tried this but I think my pot was too small, because the broth didn’t look like it covered enough. The rice came out undercooked so I had to add more broth and simmer longer. Still edible though.
Made this tonight and it was super comforting. The rice stayed fluffy and the tomatoes gave it a nice tang. I used a whole onion and it was perfect. Definitely adding this to our rotation.
Made this tonight and it’s seriously cozy. The chicken browned up great, and the rice didn’t get mushy. I added a squeeze of lemon at the end—wow.
Not gonna lie, I didn’t love it. The tomatoes took over a bit and made it more like a tomato-rice dish than a stew. Texture was okay, just not my vibe.
Yeah I get that—using a whole can of tomatoes can definitely push it toward more of a tomato-y rice situation. Next time I’d use less juice or maybe swap in a bit more broth.
Huh, mine turned out stew-y not rice-y. Did you rinse the rice? Also maybe simmer longer? Tomatoes + rice can thicken a lot if it reduces too much.
Can’t believe how easy it was. My toddler ate it too, which is basically my miracle. Peas at the end was a good call.
Totally agree—this one feels like a cheat code. The peas at the end are such a smart move so they stay bright instead of mushy. Also my kid went back for seconds 😂
Made this tonight and it came out so comforting. The rice cooked perfectly and the tomatoes gave it a nice tang. I added a little extra garlic—no regrets.
Huh, I tried this but my rice stayed kinda firm after 30 mins. I think I used a different rice (maybe not long-grain). Flavor was still good though—tomatoes are legit.
Totally agree—comforting is the perfect word for this. I’m glad your rice cooked up just right too! The tomato tang is such a nice touch. 😊
My family asked for seconds! I used homemade chicken broth and it made a difference. The smell while simmering is unreal.
Not bad, but I think the Italian seasoning amount is too much? My partner said it tasted like pizza dust. I’d cut it next time.
Pretty solid recipe, but I was skeptical about 1 cup rice to 4 cups broth. It came out a little soupy for me, so I’ll use slightly less liquid next time.
I agree—1:4 can be a bit much depending on the rice. When I’ve made it, I either reduce the broth slightly or simmer uncovered for a few extra minutes to get it thicker.
Mine came out fine 🤷♂️ but I used a different rice (not sure long-grain). Could be the brand or how long it simmered. Next time try letting it reduce a little.
Made this tonight and it came out super comforting. The rice stayed perfectly tender and the chicken was juicy. I did add a pinch of chili flakes just because 😄
The instructions are clear, but I wish it said to stir more often after adding the broth. I got some sticking at the bottom.