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.
