If you’re on the hunt for a comforting yet vibrant dish that feels like a warm hug from your kitchen, this One Pan Tomato Basil Chicken and Rice Recipe is exactly what you need. It brings together juicy, golden chicken thighs nestled atop a luscious bed of tomato-kissed rice, all infused with the fresh aroma of basil and sweet hints of sun-dried tomatoes. It’s the kind of meal you’ll want to make again and again, especially when you crave something hearty, flavorful, and easy to prepare—all cooked in one pan for minimal cleanup.
Ingredients You’ll Need
Every ingredient in this recipe plays a crucial role in creating layers of flavor and tender textures. From the savory chicken thighs to the bright kick of fresh basil, these simple yet essential items come together beautifully in this one-pan wonder.
- 6 chicken thighs, skin on and bone in: The star protein; bone-in adds juiciness and flavor while the skin crisps up perfectly.
- 1 tablespoon olive oil: Used for searing the chicken to a gorgeous golden finish.
- 1-2 teaspoons salt: Enhances all the flavors; adjust according to your taste preference.
- 1/2 teaspoon pepper: Adds just the right touch of heat without overpowering.
- 1 teaspoon dried basil: Infuses the rice with classic Italian herbaceous warmth.
- 2 cloves garlic, chopped: Provides an irresistible aromatic base.
- 1 onion, diced: Adds sweetness and depth as it softens.
- 1 red bell pepper, deseeded and chopped: Contributes a subtle sweetness and vibrant color.
- 1/3 cup sun-dried tomato strips in oil, chopped (optional): Offers concentrated tomato flavor and a chewy texture.
- 1 1/3 cups long grain rice, uncooked, rinsed: The grain that will absorb all those lovely savory juices.
- 14.5 ounces crushed tomatoes with liquid: Creates a rich, flavorful sauce for the rice to cook in.
- 1 3/4 cups chicken broth or stock: Adds moisture and depth, soaking into the rice perfectly.
- 1/4 cup fresh basil leaves, chopped: Brings brightness and fresh herbal notes to finish the dish.
- Extra chopped basil for garnish: For that beautiful final pop of green and fresh aroma.
How to Make One Pan Tomato Basil Chicken and Rice Recipe
Step 1: Preheat Your Oven and Prepare the Skillet
Start by heating your oven to 200°C (400°F). While it warms, place a large, deep ovenproof skillet or cast iron pan on the stove over medium-high heat. A good, hot pan is key to getting that golden sear on your chicken.
Step 2: Sear the Chicken Thighs
Add the olive oil to the hot pan, then place your chicken thighs skin side down. Let them sear undisturbed for 3 to 4 minutes until the skin turns beautifully golden and crispy. Flip and sear the other side just as nicely before transferring the chicken to a warm plate. This step locks in those succulent juices and adds irresistibly crispy skin.
Step 3: Cook the Aromatics
Into the flavorful pan drippings, toss in the chopped garlic and sauté for about 30 seconds until fragrant — get ready for that mouthwatering aroma. Then add the diced onion and red bell pepper, cooking for roughly 3 minutes until the onion turns translucent and soft, building a sweet and savory base for your rice.
Step 4: Add Sun-Dried Tomatoes and Rice
Mix in the chopped sun-dried tomatoes, if using, to introduce a concentrated burst of tomato richness and texture. Stir in the rinsed rice, followed by the crushed tomatoes and chicken broth. Season with salt, pepper, and dried basil, then bring everything gently to a simmer so the rice can begin soaking up all these flavorful liquids.
Step 5: Arrange Chicken and Bake
Place the seared chicken thighs back on top of the rice mixture, skin side up, ensuring every piece is nestled comfortably to absorb the flavors beneath. Bring the whole skillet to a boil, then rotate the chicken so it’s coated evenly with the tomato sauce. Cover the pan tightly with foil and slide it into your preheated oven to bake for about 40 minutes, coaxing the rice into tender, fluffy perfection while the chicken cooks through.
Step 6: Broil for Crispy Perfection
Once the baking time is up, remove the foil and switch your oven to broil on medium heat. Broil the chicken for 8 to 10 minutes or until the skin crisps up golden and delicious, delivering that deeply satisfying crunch you crave in every bite.
Step 7: Season, Garnish, and Serve
Finish by tasting the rice and seasoning with additional salt if needed. Scatter a handful of freshly chopped basil over the chicken and rice for a vibrant, herbal finish, then serve immediately while it’s gloriously hot and aromatic.
How to Serve One Pan Tomato Basil Chicken and Rice Recipe
Garnishes
Fresh herbs are your best friend here. A generous sprinkle of extra chopped basil brightens the dish and amplifies its fresh, garden-fresh vibe. For a touch of creaminess, a dollop of crème fraîche or a few shavings of Parmesan add a lovely richness without stealing the spotlight.
Side Dishes
While the meal is wonderfully complete on its own, pairing it with a crisp green salad dressed in lemon vinaigrette or some roasted asparagus adds fresh crunch and balances the richness of the chicken and rice. Crusty bread would also be delightful for mopping up any extra tomato sauce left in the pan.
Creative Ways to Present
For dinner parties, dish this One Pan Tomato Basil Chicken and Rice Recipe up straight from the skillet—there is something so inviting and rustic about serving one-pan meals family-style. Alternatively, plate individual servings with extra basil and a lemon wedge for a bright pop of color and acidity that will wow your guests.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftovers to an airtight container and refrigerate. This dish keeps beautifully for up to 3 days, making it perfect for easy lunches or quick dinners during a busy week.
Freezing
You can freeze the One Pan Tomato Basil Chicken and Rice Recipe, though keep in mind the texture of the rice and chicken skin might change slightly. Pack it in a freezer-safe container, and it will be good for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat leftovers gently in the oven or on the stovetop with a splash of chicken broth to help revive the rice’s moisture. Avoid microwaving whenever possible to keep the chicken skin from turning soggy and to maintain that incredible flavor and texture.
FAQs
Can I use chicken breasts instead of thighs?
Yes, but keep in mind chicken breasts cook faster and can dry out more easily. If you substitute, watch your baking time closely and consider marinating the breasts for added moisture and flavor.
Is there a substitute for sun-dried tomatoes?
Absolutely! If you don’t have sun-dried tomatoes, you can omit them or use chopped roasted red peppers for a sweet and smoky alternative. They bring a slightly different flavor but still complement the dish wonderfully.
Can I make this recipe gluten-free?
Yes, this recipe is naturally gluten-free since it uses rice and chicken broth without any added gluten-containing ingredients. Just be sure to check your chicken broth label for any hidden gluten.
What type of rice works best in this recipe?
Long grain rice is preferred for its fluffy texture, but if you enjoy a creamier risotto-like consistency, arborio rice is a fantastic choice. Just adjust the liquid slightly and cook times accordingly.
How spicy is the dish?
This recipe isn’t inherently spicy; it’s more about fresh, savory, and herbal flavors. If you want some heat, adding a pinch of chili flakes while cooking the aromatics will give it a nice subtle kick.
Final Thoughts
This One Pan Tomato Basil Chicken and Rice Recipe is an absolute kitchen gem—effortlessly blending ease, vibrant colors, and irresistible flavors into one harmonious dish. Whether you’re cooking for family, friends, or just treating yourself, it promises comfort and delight with every bite. So grab your skillet, gather these simple ingredients, and enjoy the magic of this one-pan meal soon! You definitely won’t regret it.
Print
One Pan Tomato Basil Chicken and Rice Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian-inspired
Description
This One Pan Tomato Basil Chicken and Rice recipe is a flavorful, comforting dish that combines juicy, golden chicken thighs with a savory tomato and basil-infused rice. Prepared in a single ovenproof skillet and finished under the broiler for crispy skin, it’s a hassle-free meal perfect for busy weeknights or weekend dinners.
Ingredients
Chicken & Seasoning
- 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 & 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 & 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
Garnish
- 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 and fry until fragrant, about 30 seconds. Then add diced onion and chopped red bell pepper, cooking for about 3 minutes until the 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 the mixture to a simmer and allow the rice to soak in the flavors.
- Combine chicken and bake: Place the seared chicken thighs, skin side up, over the rice mixture. Bring the skillet to a boil, rotate the chicken to coat with sauce, then cover with foil. Transfer the skillet to the preheated oven and bake for approximately 40 minutes, until the rice is tender and the chicken is fully cooked.
- Finish under broiler: Remove the foil, turn the oven to broil at medium heat, and broil the chicken for 8-10 minutes until the skin is crispy and golden brown.
- Serve: Season to taste with additional salt if needed. Garnish with freshly chopped basil leaves and serve hot.
Notes
- Use skin-on, bone-in chicken thighs for best flavor and moisture retention.
- Rinsing the rice helps prevent it from becoming overly sticky during cooking.
- Arborio rice can be used instead of long grain rice for a creamier, risotto-like texture.
- If you don’t have sun-dried tomatoes, you can omit them, but they add a lovely depth of flavor.
- Be sure to use an ovenproof skillet or cast iron pan to safely transfer the dish from stovetop to oven.
- Adjust salt and pepper seasoning according to your taste preferences.
- Leftovers can be refrigerated and reheated, but crispiness of the chicken skin may diminish.
