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

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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