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One Pot Caprese Chicken and Rice

written by Ashley Fehr

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5 from 6 votes
Prep Time 5 minutes
Total Time 30 minutes
Servings 4

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Last updated on May 19, 2020

This Caprese Chicken and Rice is made in ONE POT with just a few ingredients and maximum flavor! Ready in 30 minutes.

caprese chicken and rice in one pot blue braiser with fresh tomatoes

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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!

caprese chicken and rice overhead with wooden spoon scoop

Variations and Substitutions for this Caprese Chicken and Rice:

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 ½ 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 ½ 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 ¾ 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.
one pot chicken and rice on plate close up with tomatoes
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How to store chicken and rice:

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.

More one pot recipes you’ll love:

*This post has been updated since its original posting in October 2015

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One Pot Caprese Chicken and Rice

written by Ashley Fehr

5 from 6 votes
This Caprese Chicken and Rice is made in ONE POT with just a few ingredients and maximum flavor! Ready in 30 minutes.
caprese chicken and rice overhead with scoop
Review
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Cuisine American
Course Main Course
Servings 4
Calories 455cal

Ingredients

  • 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 ½ 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

Instructions

  • 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.

Notes

*You should be able to use instant white rice in this recipe without any issues. The main difference between white and brown rice is that brown cooks longer, so you may be able to skip the covering of the pan and those extra few minutes of cook time.

Nutrition Information

Calories: 455cal | Carbohydrates: 44g | Protein: 36g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 95mg | Sodium: 1073mg | Potassium: 757mg | Fiber: 2g | Sugar: 3g | Vitamin A: 365IU | Vitamin C: 11mg | Calcium: 194mg | Iron: 2mg

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Meet Ashley

My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!

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Comments

  1. Katlin says

    I made this last night and it was the best dish I have made in awhile. So much flavor. the whole dish took me about 20 minutes to make. Definitely will be adding this to our weekly rotation!

    Reply

  2. Jennifer Nanney Lindley says

    Wondering if anyone has made this diabetic friendly, like using riced cauliflower instead of rice?

    Reply

  3. Katie Gladding says

    So I just made this last night and it was very yummy.i used fresh tomatoes but it seemed like I didn’t have enough liquid and I used 1 3/4 Cups chicken broth. The rice started to burn at the bottom of my pan. Should I add more fluids next time? Also, would there be a way to cook this in the instant pot?

    Reply

  4. Ashley says

    This looks delicious! I’m going to try making this tonight for my husband and I!

    Do you have to use a cast iron skillet or will any skillet work for this dish? I have both but just wanted to check 🙂

    Reply

  6. Dorothy Dunton says

    Hi Ashley! I like everything about this! I always use brown rice, except for sushi. I especially like that it doesn’t use canned soup, as they are way too salty for our taste. My tomatoes and basil went into overdrive this year so I’ve had my eye out for Caprese recipes. Thanks!

    Reply

  10. Danielle says

    I love chicken and rice dishes, but I’ve never thought to make a caprese version! This is such a great idea, Ashley! Love how quickly it comes together too.

    Reply

  12. Shinee says

    I love this dish. It’s very similar dish to what I grew up eating. Except, we always had it with beef. So simple, quick and no-brainer. Thanks for sharing your version, Ashley!

    Reply

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