Kitchen notes · a little help before you start
One Pot Caprese Chicken and Rice
One Pot Caprese Chicken and Rice is made with low sodium chicken broth, long grain white rice, and boneless.
- Prep
- 5 min
- Cook
- 25 min
- Total
- 30 min
- Original yield
- Serves 4
- Ingredients
- 12 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Chicken
- Cuisine
- American
- Preparation & total time
- Prep: 15 minutes or less · Total: 30 minutes or less
A few quick notes
1. Check when to cover
Follow the covered and uncovered stages in their stated order.
2. Keep the simmering stage
Follow the simmering heat, timing and finish checks that are given.
3. Prepare the finishing addition
Have the final topping or garnish ready for its specified step.
Get to know the ingredients
boneless, skinless chicken breasts (cut into 1" pieces about 2 large or 4 small)
In the method: Add the chicken and cook until just lightly browned on most sides.
minced garlic
In the method: Add garlic, salt, basil and pepper and cook 1 minute.
dried basil
In the method: Add garlic, salt, basil and pepper and cook 1 minute.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
Ingredient note
Source: 1 tablespoon canola oilIngredient note
Source: 1 lb boneless, skinless chicken breasts (cut into 1" pieces about 2 large or 4 small)Ingredient note
Source: 1 tsp minced garlicIngredient note
Source: 1 teaspoon saltIngredient note
Source: 1/4 teaspoon dried basilIngredient note
Source: 1/8 teaspoon black pepperIngredient note
Source: 398 ml canned diced tomatoes (14 oz can; or 1 1/2 cups fresh, diced* See note above to use fresh)Ingredient note
Source: 1 1/2 cups low sodium chicken brothIngredient note
Source: 1 tablespoon balsamic vinegarIngredient note
Source: 1 teaspoon basil pesto (optional)Ingredient note
Source: 1 cup long grain white rice (*see note above for different rice types)Ingredient note
Source: 1 cup shredded mozzarella cheese
How to make it
0 of 7 steps completeMake room for One Pot Caprese Chicken and Rice
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Finish as directed
Sprinkle with cheese, cover, and let sit 3-5 minutes before serving.
A few questions you might have
What should I prepare first?
Set out the skillet. Start with this step: In a large skillet, heat oil over medium-high heat.
Which preparation step should I plan for?
Follow the covered and uncovered stages in their stated order.
What check should I look for as it cooks?
Stir, cover and let cook another 5-10 minutes, or until tender.
How do I plan the ingredient amounts?
This version serves 4. Use the ingredient amounts listed for that yield. If you change the number of portions, check equipment and the full method as well as the shopping quantities.
Additional recipe 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.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: thereciperebel.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
