If you are craving a comforting, vibrant meal that requires minimal fuss but delivers maximum flavor, this One Pan Tomato Basil Chicken and Rice Recipe is going to become your new favorite go-to. Juicy, golden chicken thighs nestled on a bed of fragrant rice cooked in a luscious tomato and basil sauce make for a dish that’s as satisfying as it is beautiful. With fresh basil brightening every bite and the simplicity of a single pan cleanup, this recipe strikes the perfect balance between homey and elegant with ease.

One Pan Tomato Basil Chicken and Rice Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in this One Pan Tomato Basil Chicken and Rice Recipe plays an essential role in building layers of flavor, texture, and color. From the tender chicken to the aromatic herbs and vibrant vegetables, these simple staples come together effortlessly to create a stunning and satisfying meal.

6 chicken thighs skin on, bone in: Provides juicy, tender meat with crispy, flavorful skin when cooked properly.
1 tablespoon olive oil: Helps achieve a perfect sear on the chicken and adds richness to the dish.
1-2 teaspoons salt, adjust to your taste: Enhances all the flavors throughout the recipe.
1/2 teaspoon pepper, adjust to your taste: Adds subtle heat and depth.
1 teaspoon dried basil: Supplies an earthy, herbal note that complements the fresh basil garnish.
2 cloves garlic, chopped: Contributes pungent warmth and aroma when sautéed.
1 onion, diced: Brings sweetness and texture when softened.
1 red bell pepper, deseeded and chopped: Adds vibrant color and a touch of natural sweetness.
1/3 cup sun-dried tomato strips in oil, chopped (optional): Intensifies tomato flavor and introduces chewy texture.
1 1/3 cups long grain rice, uncooked, rinsed (or arborio rice for risotto-like texture): Serves as the comforting, fluffy base that soaks up all the sauce.
14.5 ounces crushed tomatoes with liquid: Creates a rich, tangy sauce that infuses the rice and chicken.
1 3/4 cups chicken broth or chicken stock: Enhances flavor and cooks the rice perfectly tender.
1/4 cup fresh basil leaves, chopped: Adds freshness and vibrant color at the end.
Extra chopped basil for garnish: Finishes the dish with an inviting burst of herbal brightness.

How to Make One Pan Tomato Basil Chicken and Rice Recipe

Step 1: Preheat Oven and Prepare Skillet

Start by setting your oven to 200°C (400°F). While it heats, place a large, deep ovenproof skillet or cast iron pan on the stove, heating the olive oil over medium-high. This sets the stage to get your chicken beautifully golden and ready for its simmering bath of flavors.

Step 2: Sear the Chicken

Place the chicken thighs skin side down and sear them for 3 to 4 minutes, until a gorgeous golden crust forms. Flip and repeat on the other side. This step locks in juices, develops savory depth, and gives you that irresistible crispy skin everyone loves. Once seared, move the chicken to a warm plate so it doesn’t overcook while you prepare the rest.

Step 3: Cook Aromatics

Into the same skillet, toss your chopped garlic first, swirling it around until fragrant—this usually takes about 30 seconds. Then add diced onion and red bell pepper, sautéing everything for roughly 3 minutes until the onions turn translucent and the peppers soften slightly. These aromatics build a flavorful base for your sauce.

Step 4: Add Sun-Dried Tomatoes and Rice

Stir in the chopped sun-dried tomatoes—they introduce a concentrated, slightly tangy tomato punch. Next, add the rinsed rice, crushed tomatoes with their liquid, and chicken broth. Season generously with salt, pepper, and dried basil. Bring everything to a gentle simmer so the rice starts absorbing those incredible flavors.

Step 5: Combine Chicken and Bake

Nestle the chicken thighs, skin side up, onto the simmering tomato and rice mixture. Give the chicken a gentle rotation to coat it in the sauce. Cover the skillet tightly with foil and transfer it to your preheated oven. Bake for about 40 minutes until the rice is tender and the chicken is cooked through, soaking in all those rich flavors.

Step 6: Finish Under Broiler

Carefully remove the foil and switch your oven to broil on medium heat. Broil the chicken for 8 to 10 more minutes until the skin crisps up beautifully and turns an inviting golden brown. This step adds a delightful texture contrast to the tender rice beneath.

Step 7: Serve

Season the entire skillet to taste with additional salt if needed, sprinkle with freshly chopped basil leaves for a fresh herbal lift, and serve immediately while it’s warm and comforting. This One Pan Tomato Basil Chicken and Rice Recipe is as gorgeous as it is delicious straight from the oven.

How to Serve One Pan Tomato Basil Chicken and Rice Recipe

Garnishes

Sprinkle extra fresh basil leaves on top for that punch of color and fragrant brightness that elevates the whole dish. For a touch of indulgence and extra flavor, you could also scatter some grated Parmesan or a light drizzle of good quality olive oil right before serving.

Side Dishes

While this recipe is wonderfully complete on its own, a crisp green salad with lemon vinaigrette or some roasted seasonal vegetables will add pleasant contrast and freshness. Steamed green beans or a simple cucumber and tomato salad work beautifully too, keeping the meal light and balanced.

Creative Ways to Present

To impress guests, serve the One Pan Tomato Basil Chicken and Rice Recipe straight from the skillet right at the table for a rustic, family-style vibe. Alternatively, plate individual portions topped with basil chiffonade and a lemon wedge for a pop of acidity. Pairing it with crusty garlic bread can also take things up a notch.

Make Ahead and Storage

Storing Leftovers

Store any leftover One Pan Tomato Basil Chicken and Rice in an airtight container in the refrigerator for up to 3 days. The flavors develop even further with time, making it just as delicious the next day.

Freezing

This dish freezes well if you want to keep it longer. Separate the chicken from the rice, if possible, and freeze both in airtight containers or freezer bags for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating

Reheat leftovers gently on the stovetop or in the microwave. Cover with a lid or plastic wrap to retain moisture, adding a splash of chicken broth if the rice dries out. For best texture, crisp the chicken skin again under a broiler or in a hot pan before serving.

FAQs

Can I use chicken breasts instead of thighs?

Yes, you can substitute chicken breasts, but they tend to cook faster and can dry out more easily. Adjust the baking time and watch closely to keep them juicy.

Is it possible to make this recipe gluten free?

Absolutely! Just ensure your chicken broth is gluten free and all other ingredients are naturally free from gluten, which most are in this recipe.

Can I prepare this recipe on the stovetop only?

You can simmer the dish on the stove with a tight-fitting lid to cook the rice and chicken gently, but the oven step helps achieve crispy skin and the best texture.

What type of rice is best for this recipe?

Long grain rice works perfectly for a fluffier result, while arborio rice will give a creamier, risotto-like texture. Both are delicious, so it depends on your preferred style.

How spicy is this dish?

It’s mild and centered on fresh herbal and tomato flavors, but you can always add a pinch of cayenne or chili flakes if you love heat.

Final Thoughts

I really can’t recommend this One Pan Tomato Basil Chicken and Rice Recipe enough if you’re after a dish that feels special without complicated steps. Its blend of juicy chicken, aromatic rice, and fresh basil is a true crowd-pleaser that’s perfect for cozy weeknight dinners or casual entertaining. Give it a try, and I bet it’ll quickly become a cherished recipe in your kitchen!

One Pan Tomato Basil Chicken and Rice Recipe

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4.3 from 20 reviews

Author: admin
Total Time: 1 hour
Yield: 6 servings 1x

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Description

This One Pan Tomato Basil Chicken and Rice recipe is a hearty and flavorful dish combining tender chicken thighs with aromatic rice cooked in a tomato and basil-infused broth. The chicken is seared to a golden crisp and then baked together with the rice, layered with fresh and dried tomatoes and fresh basil for a comforting, all-in-one meal that’s perfect for family dinners.

Ingredients

Scale

Chicken

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

Herbs and Garnish

1/4 cup fresh basil leaves, chopped
Extra chopped basil for garnish

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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, frying until fragrant, about 30 seconds. Then add diced onion and chopped red bell pepper, cooking for about 3 minutes until the onion is transparent and softened.
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 up the flavors.
Combine chicken and bake: Place the chicken thighs skin side up over the rice mixture. Bring everything to a boil, rotate the chicken to coat it well with the sauce, then cover the skillet 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 through.
Finish under broiler: Remove the foil and switch the oven setting to broil at medium heat. Broil the chicken for 8-10 minutes until the skin is crispy and golden brown.
Serve: Remove from oven, season with additional salt if needed, garnish with freshly chopped basil leaves, and serve hot directly from the pan.

Notes

Use bone-in, skin-on chicken thighs for the best flavor and texture.
Rinsing the rice prevents it from becoming overly sticky.
Sun-dried tomatoes add a deeper tomato flavor but can be omitted if preferred.
Adjust salt and pepper according to your taste preferences.
If you don’t have an ovenproof skillet, transfer the mixture to a baking dish after searing the chicken for baking.
Make sure the chicken reaches a safe internal temperature of 165°F (74°C).

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Main Course
Method: Baking
Cuisine: Italian-American