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Photo Credit: Elizabeth Newman

Italian Chicken and Rice

15 MINPrep Time
45 MINCook Time
by Giada De Laurentiis
Photo Credit: Elizabeth Newman
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Italian Chicken and Rice



Prep Time

15 minutes

Cook Time

45 minutes




Giada De Laurentiis

Image of Italian Chicken and Rice


  • 2 tablespoons unsalted butter
  • 1 pound chicken tenders
  • 1 teaspoon kosher salt divided
  • 1 large red onion (diced)
  • 2 garlic cloves (peeled and smashed)
  • 1 cup basmati rice
  • 1/2 teaspoon Calabrian chili paste
  • 1 cup milk
  • 1/2 cup low sodium chicken broth
  • 2 sprigs of sage
  • 3 sprigs of thyme
  • 1 - 2 inch piece parmesan cheese rind
  • freshly grated parmesan cheese (for garnish)
  • Extra virgin olive oil (to finish)


  1. Heat a medium straight sided skillet over medium high heat. Add the butter and melt until the bubbles subside.
  2. Season the chicken tenders evenly with 1/2 teaspoon of the salt. Add the chicken tenders to the pan in one layer. Cook the chicken for about 4 minutes per side or until golden brown. Do not worry about them being cooked through. Remove the chicken to a plate and set aside.
  3. Reduce the heat to medium. Add the onion and garlic to the pan along with the remaining salt. Cook stirring often until softened and beginning to caramelize, about 4 minutes. Add the rice and chili paste and toast for an additional 2 minutes. Add the milk, chicken broth, sage, thyme and parmesan rind. Stir to combine. Nestle the chicken pieces and the juice back into the pan among the rice.
  4. Cover the pan and reduce the heat to low. Simmer the mixture for 15 minutes. Turn off the heat and allow the mixture to steam for an additional 12 minutes. Remove the herbs and rind from from the pan, fluff the rice with a fork and serve with grated parmesan cheese and a drizzle of extra virgin olive oil.



Nutrition Serving Size
per serving
Amount/Serving % Daily Value
65 grams
26 grams
33 grams
Saturated Fat
10 grams
73 milligrams
732 milligrams
4 grams
5 grams
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gluten free
nut free

6 reviews & comments

  • Author's avatar image
    Richard Ordon - Jun 09

    Had the same problem as others. The rice was hard. I did not have it on high heat plus I added more liquid but it still came out hard. Will not make again.

  • Author's avatar image
    Sandra Smith - Jun 09

    It was pleasant, not too spicy, my husband really enjoyed it. Next time I will add more garlic.

  • Author's avatar image
    Susan Satterfield - Jun 09

    I also had the same problem with the rice. I did not have the heat up too high and I steamed it for longer than it said in the recipe. Perhaps it needs more liquid???

  • Author's avatar image
    Elizabeth Appel - Jun 09

    I'd like to make this – my husband hates almost anything made with milk. Can you tell it has milk in it? Is there a suitable substitute? Otherwise everything sounds great.

  • Author's avatar image
    The Giadzy Kitchen - Jun 09

    Hm, perhaps the heat was on too high? You could try adding more chicken broth. Hopefully it turns out right next time!

  • Author's avatar image
    Kelly Grise - Jun 09

    I tried this recipe & had problems getting the rice to cook. I followed the directions completely and it just wouldn’t cook, it was still crunchy. Any suggestions?

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