Imagine a dish that’s comforting, aromatic, and cooked all in one pan, with minimal fuss and maximum flavor. Introducing my favorite weekday savior: the One Pan Tomato Basil Chicken and Rice. With its melding of rich tomato essence and fresh basil notes, combined with savory chicken and fluffy rice, it’s a dish that feels both homey and gourmet.
Why You’ll Love This Recipe
- Minimal Cleanup: Only one pan is needed for this splendid dish, making it perfect for busy weeks.
- Rich Flavors: The sun-dried tomatoes and fresh basil bring a burst of Mediterranean flair to your table.
- Family-Friendly: Everyone at the table will find something they love in this versatile meal.
Ingredients You’ll Need
Creating this One Pan Tomato Basil Chicken and Rice requires simple, yet powerful ingredients that come together to create a deeply satisfying dish. Each component plays its own crucial role in flavor and texture, so let’s dive in and see what makes this recipe shine.
- Chicken Thighs: With skin-on, bone-in, they offer the juiciness and flavor that boneless cuts simply can’t match.
- Olive Oil: It helps in crisping up chicken skin, while imparting a subtle richness to the dish.
- Garlic and Onion: The aromatic base! These staples add depth and aroma that’s hard to resist.
- Red Bell Pepper: For a touch of sweetness and an appealing red hue.
- Sun-Dried Tomatoes: Optional, but recommended for a deeper, umami-rich flavor.
- Long Grain Rice: Absorbs flavors beautifully; rinse it to avoid stickiness.
- Crushed Tomatoes: Provides a rich tomato base that permeates through the rice.
- Chicken Broth: It boosts the savory flavors, ensuring each bite is as flavorful as the last.
- Basil: Both dried and fresh, this magic herb elevates and completes the dish’s flavor profile.
Variations
One of the wonderful things about One Pan Tomato Basil Chicken and Rice is how adaptable it is. You can make it your own by swapping or adding ingredients based on need or preference. Here are some ideas to get you started:
- Spicy Kick: Add a teaspoon of chili flakes or diced jalapeños for a spicy version.
- Vegetarian Twist: Replace chicken with chickpeas or mushrooms for a hearty vegetarian option.
- Cheesy Delight: Stir in a cup of mozzarella or Parmesan cheese for a creamy finish.
How to Make One Pan Tomato Basil Chicken and Rice
Step 1: Searing the Chicken
Start by heating olive oil in a large, deep skillet over medium-high heat. Place the chicken in the pan, skin-side down, and let it sear for about 3-4 minutes till it turns golden. Flip it to sear the other side, achieving a beautiful, golden crust before transferring it to a plate.
Step 2: Creating the Flavor Base
In the same pan, bring the garlic to life by frying until fragrant. Add in the diced onion and bell pepper, sautéing until the onion becomes translucent. Stir in the optional sun-dried tomatoes, rice, crushed tomatoes, and chicken broth, ensuring everything is well combined with spices.
Step 3: Bringing It All Together
Nestle the chicken thighs in the rice mixture, ensuring they are coated with the sauce. Cover with foil, and transfer to a preheated oven at 400°F (200°C). Bake for 40 minutes, allowing flavors to meld and the rice to absorb the aromatic broth.
Step 4: Finishing Touches
Remove the foil and switch your oven to broil. Let the chicken crisp up on medium heat for an additional 8-10 minutes. Sprinkle freshly chopped basil over the top just before serving to brighten up the flavors.
Pro Tips for Making One Pan Tomato Basil Chicken and Rice
- Ultimate Crisp: Ensure the chicken skin is thoroughly dried before searing for optimal crispness.
- Even Cooking: Use a rice variety you’re familiar with to predict cooking time more accurately.
- Layering Flavors: Don’t skip searing the chicken—it’s crucial for deepening the overall flavor.
- Herb Infusion: Fresh basil loses its vibrance when cooked too long; add it just before serving.
How to Serve One Pan Tomato Basil Chicken and Rice
Garnishes
A fresh sprinkle of chopped basil or even a few shaves of Parmesan cheese can add a delightful finish to this One Pan Tomato Basil Chicken and Rice, enhancing its bold flavors with a burst of freshness.
Side Dishes
This dish pairs wonderfully with a simple green salad dressed lightly with lemon and olive oil or some crusty bread to soak up all those delicious juices left in the pan.
Creative Ways to Present
Serve it family-style in the pan for a rustic, homely feel, or take a spoonful of rice and a chicken piece artfully onto plates for a more refined presentation.
Make Ahead and Storage
Storing Leftovers
Leftovers of this dish can be stored in an airtight container in the refrigerator for up to 3 days. The flavors only deepen with time, making it a treat even the day after.
Freezing
For longer storage, freeze portions in airtight containers for up to 2 months. Thaw in the refrigerator overnight before reheating for best results.
Reheating
To reheat, place the dish over medium heat on the stove, adding a splash of water or broth if needed to prevent sticking, until thoroughly warmed. Alternatively, use the microwave for convenience.
FAQs
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Can I use chicken breasts instead of thighs?
Yes, you can. However, chicken breasts may cook faster and could be less juicy than thighs, so keep an eye on the cooking time to avoid overcooking.
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Is it necessary to rinse the rice?
Rinsing the rice helps to remove excess starch, resulting in fluffier grains that better absorb the flavorful liquids in this recipe.
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Can I substitute fresh tomatoes for crushed ones?
Fresh tomatoes can be used if you prefer a lighter sauce, but the crushed variety provides a more intense tomato flavor that complements the dish wonderfully.
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What can I use instead of sun-dried tomatoes?
If you’re out of sun-dried tomatoes, you can use roasted red peppers for a similar depth of flavor and texture.
Final Thoughts
The One Pan Tomato Basil Chicken and Rice is not just a recipe; it’s a dinner hero around which you can build lasting memories. Whether sharing with loved ones on a quiet evening or presenting it as a star dish at your next gathering, it promises warmth and flavor in every bite. Try adding your personal twist, and most importantly, savor every mouthful!
Print
One Pan Tomato Basil Chicken and Rice Recipe
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American / Mediterranean
Description
This One Pan Tomato Basil Chicken and Rice is a flavorful, hearty dish that combines tender chicken thighs cooked with aromatic vegetables, sun-dried tomatoes, and herbs, all simmered with rice in a rich tomato broth. Perfect for a comforting weeknight meal, it requires only one skillet for easy cleanup and delivers robust flavors and a satisfying texture.
Ingredients
Chicken and Seasonings
- 6 chicken thighs skin on, bone in
- 1 tablespoon olive oil
- 1–2 teaspoons salt, adjust to your taste
- 1/2 teaspoon pepper, adjust to your taste
- 1 teaspoon dried basil
Vegetables and Aromatics
- 2 cloves garlic, chopped
- 1 onion, diced
- 1 red bell pepper, deseeded and chopped
- 1/3 cup sun dried tomato strips in oil, chopped (optional)
Rice and Liquids
- 1 1/3 cups long grain rice, uncooked, rinsed (or arborio rice for risotto-like texture)
- 14.5 ounces crushed tomatoes with liquid
- 1 3/4 cups chicken broth or chicken stock
Fresh Herbs
- 1/4 cup fresh basil leaves, chopped
- Extra chopped basil for garnish
Instructions
- Preheat oven and prepare skillet: Preheat your oven to 200°C (400°F). Heat the olive oil in a large, deep ovenproof skillet or cast iron pan over medium-high heat.
- Sear the chicken: Add the chicken thighs, skin side down, and sear for 3-4 minutes until golden. Turn and sear the other side until all over golden. Transfer the chicken to a warm plate.
- Cook aromatics: Add chopped garlic to the skillet, fry until fragrant (about 30 seconds). Then add diced onion and chopped red bell pepper, cooking for about 3 minutes until onion is transparent.
- Add sun-dried tomatoes and rice: Stir in chopped sun-dried tomatoes, then add rinsed rice, crushed tomatoes, and chicken broth. Season with salt, pepper, and dried basil. Bring to a simmer and allow rice to soak in flavors.
- Combine chicken and bake: Place chicken thighs, skin side up, over the rice mixture. Bring to a boil, rotate chicken to coat with sauce, then cover with foil. Transfer to the preheated oven and bake for approximately 40 minutes, until rice is tender and chicken is fully cooked.
- Finish under broiler: Remove foil, turn oven to broil (medium heat). Broil for 8-10 minutes until chicken skin is crispy and golden.
- Serve: Season to taste with additional salt, garnish with freshly chopped basil leaves, and serve hot.
Notes
- Feel free to add grated Parmesan cheese on top before serving for extra flavor.
- This dish can be cooked on stovetop, but baking helps achieve even cooking and a crispy skin on the chicken.
- If the rice isn’t fully cooked after baking, add a splash of water and cook a few more minutes covered on the stovetop.
- For a vegetarian version, substitute chicken with grilled vegetables or tofu.
Nutrition
- Serving Size: 1/6 of the recipe
- Calories: 520 kcal
- Sugar: 8 g
- Sodium: 900 mg
- Fat: 22 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 62 g
- Fiber: 5 g
- Protein: 32 g
- Cholesterol: 130 mg
