One Pot Italian Chicken & Rice

Total: 40 mins

This fragrant one-pan dinner bubbles tender chicken breast fillets in a rich cherry tomato sauce with seasonal cavolo nero, a blend of Italian herbs and plenty of plump risotto rice. Finished with a drizzle of basil oil and zingy a squeeze of lemon.

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569 kcal
(per portion)

Ingredients you'll need

2 onion
2 garlic clove
400g cavolo nero
500g chicken breast mini fillets
2 tbsp Italian seasoning
800g tinned cherry tomatoes
2 chicken stock cube
400g risotto rice
2 lemon
2 tbsp basil oil

From your kitchen

Sea salt
Freshly ground pepper
2 tbsp olive oil
400ml boiling water

You'll need

Large pan or shallow casserole dish with lid
Measuring jug

Step by step this way

1.
Fill and boil your kettle. Peel the onion and finely chop it. Peel and thinly slice the garlic. Trim the dry ends off the cavolo nero and shred the leaves.
2.
Pour 1 tbsp olive oil into a large pan and warm to a medium-high heat. When the pan is hot, add the chicken. Season with salt and pepper and fry for 3-4 mins, turning halfway, till golden brown. Scoop the chicken onto a plate and set it to one side.
3.
Pop the pan back on a medium heat and add 1 tbsp olive oil. Add the onion, garlic and 1 tbsp Italian herb blend. Fry for 4-5 mins, stirring occasionally, till the onion is glossy.
4.
Pour the tinned cherry tomatoes into the pan and top up with 400ml hot water from the kettle. Crumble in the stock cube and add the rice. Stir and bring to the boil. Stir in the chicken and cavolo nero. Once boiling, turn the heat down and cover with a lid. Simmer for 20-25 mins, till the rice is tender. If it starts to dry out, turn the heat down, if possible, and add a splash more water.
5.
Just before serving, squeeze a little lemon juice into the pan. Taste and add more salt, pepper or lemon juice if needed. Divide the chicken and rice between a couple of warm plates, drizzle each with ½ tbsp basil oil and serve.

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