Description
This One Pan Tomato Basil Chicken and Rice recipe is a flavorful and comforting dish featuring seared chicken thighs baked with aromatic rice, sun-dried tomatoes, and fresh basil. Prepared in a single skillet, it combines juicy, crispy-skinned chicken with tender, tomato-infused rice for an effortless yet impressive meal perfect for weeknights or entertaining guests.
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
- 2 cloves garlic, chopped
Vegetables & Rice
- 1 onion, diced
- 1 red bell pepper, deseeded and chopped
- 1/3 cup sun dried tomato strips in oil, chopped (optional)
- 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
- 1/4 cup fresh basil leaves, chopped
- Extra chopped basil for garnish
Instructions
- Preheat 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 to prepare for searing the chicken.
- Sear chicken thighs: Add the chicken thighs, skin side down, and sear for 3-4 minutes until golden brown. Turn and sear the other side until golden all over. Once browned, transfer the chicken to a warm plate to rest.
- Sauté aromatics: Add the chopped garlic to the skillet and fry until fragrant, about 30 seconds. Then add the diced onion and chopped red bell pepper, cooking for approximately 3 minutes until the onion becomes transparent and soft.
- Add sun-dried tomatoes and rice: Stir in the chopped sun-dried tomatoes, then add the rinsed rice, crushed tomatoes with liquid, and chicken broth. Season the mixture with salt, pepper, and dried basil. Bring everything to a gentle simmer to allow the rice to soak up the flavors.
- Combine and bake: Place the chicken thighs skin side up over the rice mixture. Bring to a boil briefly and rotate the chicken in the sauce to coat evenly. Cover the skillet with foil and transfer it to the preheated oven. Bake for approximately 40 minutes, until the rice is tender and the chicken is fully cooked through.
- Broil for crispy skin: Remove the foil and set your oven to broil at medium heat. Broil the chicken for 8-10 minutes until the skin is crispy and golden brown to add texture and flavor.
- Finish and serve: Season with additional salt if needed, garnish generously with freshly chopped basil leaves, and serve hot straight from the skillet for a rustic presentation.
Notes
- You can substitute long grain rice with arborio rice for a creamier, risotto-like texture.
- If sun-dried tomatoes in oil are used, reduce additional oil in the recipe to avoid greasiness.
- Ensure chicken is cooked through to an internal temperature of 165°F (74°C) for food safety.
- To save time, you can prepare all ingredients beforehand to streamline cooking.
- Leftovers can be refrigerated and warmed up gently on the stovetop or microwave.
