Description

One Pan Tomato Basil Chicken and Rice is a flavorful and hearty dish that combines tender chicken thighs, aromatic rice, and fresh herbs cooked together in a single skillet. This oven-baked recipe offers crispy-skinned chicken, infused tomato flavors, and a fragrant basil finish, making it an easy and satisfying meal perfect for busy weeknights or weekend dinners.

Ingredients

Meat and Vegetables

6 chicken thighs skin on, bone in
1 onion diced
1 red bell pepper deseeded and chopped
2 cloves garlic chopped
1/3 cup sun dried tomato strips in oil chopped, optional but adds flavor

Grains and Liquids

1 1/3 cup long grain rice uncooked, rinsed
14.5 ounce crushed tomatoes with liquid
1 3/4 cups chicken broth or chicken stock

Seasonings and Herbs

1 tablespoon olive oil
1-2 teaspoons salt (adjust to taste)
1/2 teaspoon pepper (adjust to taste)
1 teaspoon dried basil
1/4 cup fresh basil leaves chopped
1 pinch fresh basil extra chopped, to serve

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Instructions

Preheat oven: Set your oven to 200°C (400°F) and ensure it is fully heated before cooking.
Heat the oil and sear chicken: Heat olive oil in a large, deep ovenproof skillet or pan over medium-high heat. Add the chicken thighs skin side down and sear for 3-4 minutes until browned. Turn and sear the other sides until golden all over. Transfer the chicken onto a warm plate and set aside.
Sauté aromatics: In the same skillet, add minced garlic and fry for about 30 seconds until fragrant. Add diced onion and chopped red bell pepper; cook for about 3 minutes until the onion is transparent. Stir in chopped sun dried tomatoes if using.
Add rice and liquids: Stir in rinsed rice, crushed tomatoes with liquid, and chicken broth. Season with salt, pepper, and dried basil. Bring the mixture to a simmer, allowing the rice to absorb the tomato flavors.
Arrange chicken and bake: Place the seared chicken thighs, skin side up, over the rice mixture. Bring to a boil, then cover the skillet tightly with foil. Transfer to the preheated oven and bake for about 40 minutes, or until the rice has softened, absorbed the liquid, and the chicken is cooked through.
Finish with broiling: Remove foil and set oven to broil or grill mode on medium heat. Broil for an additional 8-10 minutes until the chicken skin is crispy and golden. Check to ensure the chicken is cooked through.
Serve: Season with additional salt if desired, sprinkle with extra chopped fresh basil, and serve hot.

Notes

Ensure your skillet or pan is ovenproof to avoid any accidents when transferring to the oven.
Adjust salt and pepper according to taste preferences.
If rice is not fully cooked after baking, stir in an extra 1/4 cup water, cover, and bake for a few more minutes.
This dish can be served with a simple side salad or steamed vegetables.

Nutrition

Serving Size: 1/6 of the dish
Calories: 520 kcal
Sugar: 8 g
Sodium: 900 mg
Fat: 25 g
Saturated Fat: 6 g
Unsaturated Fat: 17 g
Trans Fat: 0 g
Carbohydrates: 52 g
Fiber: 4 g
Protein: 35 g
Cholesterol: 120 mg