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
- 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
