Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
One Pan Tomato Basil Chicken and Rice Recipe

One Pan Tomato Basil Chicken and Rice Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 147 reviews
  • Author: Stacy
  • 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

Units Scale

Chicken and Seasonings

  • 6 chicken thighs skin on, bone in
  • 1 tablespoon olive oil
  • 12 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Finish under broiler: Remove foil, turn oven to broil (medium heat). Broil for 8-10 minutes until chicken skin is crispy and golden.
  7. 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