Savory Chicken and Rice Skillet with Tomato Sauce

ByEmily Chicken, Main Dishes
Savory Chicken and Rice Skillet with Tomato Sauce

Discover a one-pan wonder that transforms simple chicken breast and rice into an incredibly flavorful Mediterranean-inspired meal. This hearty dish combines tender marinated chicken with perfectly cooked rice, colorful vegetables, and a rich tomato sauce that brings everything together beautifully. With layers of flavor built through careful preparation and a stunning presentation that looks like it came from a restaurant kitchen, this recipe is perfect for busy weeknights or impressive enough to serve guests.

Ingredients

For the Chicken:

  • 2 chicken breast fillets, about 500g/17.5 oz
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon paprika
  • 2 tablespoons olive oil, 30ml/1 fl oz

For the Tomato Sauce:

  • 2 medium yellow onions, diced
  • 1 medium red onion, sliced
  • 2 tablespoons tomato paste, 30g/1 oz
  • 150ml/5 fl oz hot water
  • Salt to taste
  • Vegetable oil for frying

For the Rice and Vegetables:

  • 1 cup rice, 200g/7 oz, uncooked
  • 1 medium carrot, diced
  • 1 medium bell pepper, diced
  • 1 medium yellow onion, diced
  • 150g/5 oz corn kernels, fresh or canned
  • Fresh dill, chopped
  • Salt to taste
  • Vegetable oil for frying

Instructions

Marinate the Chicken:

Cut the chicken breast fillets into bite-sized cubes, about 3cm/1.2 inches each. Place the chicken pieces in a medium bowl. Season with salt, black pepper, and paprika. Drizzle with olive oil and massage the seasonings into the chicken with your hands until every piece is well coated. Cover the bowl and let the chicken marinate at room temperature for 15 minutes while you prepare the other ingredients.

Prepare the Tomato Sauce Base:

Heat 2 tablespoons of vegetable oil in a large skillet or frying pan over medium heat. Add the sliced red onion and sauté for about 1 minute until it begins to soften. Add the tomato paste and stir continuously for 30 seconds to cook out the raw flavor. Pour in the hot water and stir to create a smooth sauce. Add a pinch of salt and let the mixture simmer for 3-4 minutes until it thickens slightly. Transfer the sauce to a bowl and set aside. Wipe the pan clean.

Cook the Vegetables:

In the same skillet, heat 1 tablespoon of vegetable oil over medium heat. Add the diced carrot and sauté for 3-4 minutes until it begins to soften. Add the diced yellow onions from the tomato sauce ingredients and continue cooking for another 3-4 minutes until the onions are translucent and the carrots are tender. Transfer to a separate bowl and set aside.

Cook the Rice:

Rinse the rice under cold water until the water runs clear. In a medium pot, combine the rinsed rice with 2 cups of water and a pinch of salt. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 15-18 minutes until the rice is tender and the water is absorbed. Remove from heat and let it rest covered for 5 minutes, then fluff with a fork.

Prepare the Vegetable Rice Mixture:

Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Add the remaining diced yellow onion and sauté until it becomes soft and translucent, about 4-5 minutes. Add the diced bell pepper and cook for 3 minutes, stirring occasionally. Add the corn kernels and continue cooking for 2 minutes. Add the cooked rice to the vegetables and mix everything together thoroughly. Season with salt to taste. Stir in the chopped fresh dill and mix well. Transfer this rice mixture to a serving dish and keep warm.

Cook the Chicken:

Heat 2 tablespoons of vegetable oil in the large skillet over medium-high heat. Add the marinated chicken pieces in a single layer, making sure not to overcrowd the pan. Cook for 3-4 minutes without moving them to develop a nice golden crust on one side. Flip the chicken pieces and cook for another 3-4 minutes until golden brown and cooked through. Add the cooked carrot and onion mixture to the chicken and mix together. Pour the reserved tomato sauce over the chicken and vegetables. Stir everything together and let it simmer for 5 minutes, allowing the flavors to meld and the sauce to coat the chicken beautifully.

Serve:

Arrange the herb-infused rice mixture on a large serving platter or keep it in the skillet for a rustic presentation. Spoon the chicken in tomato sauce over the rice, making sure to distribute the pieces evenly. Garnish with additional fresh dill if desired. Serve hot.

Time & Servings

Prep Time: 20 minutes
Cooking Time: 35 minutes
Total Time: 55 minutes
Servings: 4-6 people

Nutrition per serving: Approximately 420 calories, 32g protein, 45g carbohydrates, 12g fat, 4g fiber

Why This Recipe Works

This chicken and rice dish is a nutritional powerhouse that delivers both comfort and health benefits. Chicken breast is an excellent source of lean protein, essential for muscle maintenance and repair, while being naturally low in fat. Rice provides complex carbohydrates for sustained energy throughout the day. The colorful vegetables add a spectrum of vitamins and minerals, with carrots offering beta-carotene for eye health, bell peppers providing vitamin C to boost immunity, and corn contributing fiber and B vitamins. The tomato-based sauce is rich in lycopene, a powerful antioxidant linked to heart health. Fresh dill not only adds a bright, aromatic flavor but also contains antioxidants and may aid digestion. By cooking everything in one pan and building layers of flavor, you create a satisfying meal that’s lower in added fats compared to cream-based dishes while still delivering incredible taste and nutrition in every bite.