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One Pan Tomato Basil Chicken and Rice Recipe

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3.9 from 4 reviews

This One Pan Tomato Basil Chicken and Rice recipe offers a flavorful and comforting meal combining tender, golden chicken thighs with a rich, tomato-infused rice cooked together in a single skillet. The addition of sun-dried tomatoes and fresh basil elevates the dish with vibrant Mediterranean flavors, making it a perfect hearty dinner for the whole family.

Ingredients

Chicken and Meat

  • 6 chicken thighs (skin on, bone in)

Vegetables and Herbs

  • 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)
  • 1 teaspoon dried basil
  • 1/4 cup fresh basil leaves (chopped)
  • 1 pinch fresh basil (extra chopped, to serve)

Pantry

  • 1 tablespoon olive oil
  • 1 1/3 cup long grain rice (uncooked, rinsed; arborio rice optional for risotto-like texture)
  • 14.5 ounce crushed tomatoes (with liquid)
  • 1 3/4 cups chicken broth (or chicken stock)
  • 1-2 teaspoons salt (adjust to taste)
  • 1/2 teaspoon pepper (adjust to taste)

Instructions

  1. Preheat and Sear Chicken: Preheat the oven to 200°C (400°F). Heat olive oil in a large, deep ovenproof cast iron skillet or pan (about 30 cm or 12 inches) over medium-high heat. Place the chicken thighs skin side down in the pan and sear for 3-4 minutes until golden. Turn each thigh and sear all sides until golden brown. Remove the chicken and set aside on a warm plate.
  2. Sauté Vegetables and Add Rice: In the same pan, add the chopped garlic and fry for about 30 seconds until fragrant. Add the diced onion and chopped red bell pepper; cook for approximately 3 minutes until the onion becomes translucent. Stir in the chopped sun-dried tomatoes (if using), rinsed rice, crushed tomatoes with their liquid, and chicken broth. Season the mixture with salt, pepper, and dried basil. Bring the mixture to a simmer to allow the rice to absorb the tomato flavors.
  3. Combine Chicken and Rice & Bake: Place the seared chicken thighs skin side up on top of the tomato rice mixture. Bring to a boil briefly, rotating the chicken in the sauce to coat evenly. Cover the pan with foil and transfer it to the preheated oven. Bake for about 40 minutes, or until the rice is tender and has absorbed the liquid and the chicken is thoroughly cooked. If the rice is not fully cooked, stir in an extra 1/4 cup of water and continue baking as needed.
  4. Broil for Crispiness: Remove the foil cover and change the oven setting to broil (grill) on medium heat. Broil the chicken for an additional 8-10 minutes until the skin is crispy and golden brown.
  5. Season and Serve: Check seasoning and add extra salt if needed. Sprinkle freshly chopped basil on top before serving for a fresh aromatic finish.

Notes

  • Sun-dried tomatoes add extra depth and richness but can be omitted if unavailable.
  • Arborio rice can be used instead of long grain rice for a creamier risotto-like texture.
  • If the rice isn’t fully cooked after baking, add extra water and cook a bit longer until tender.
  • Use a heavy ovenproof skillet such as cast iron for even heat distribution and best results.
  • Adjust salt and pepper to taste, especially if using salted chicken broth or stock.
  • Rest chicken a few minutes after baking before serving for juicier results.

Find it online: https://dishcooks.com/one-pan-tomato-basil-chicken-and-rice-recipe/