If you’re in the mood for a comforting, flavorful meal that combines juicy chicken, dazzling tomatoes, and fragrant fresh basil all in one pan, you’re in for a treat with this One Pan Tomato Basil Chicken and Rice Recipe. This dish is a beautiful harmony of tender chicken thighs nestled atop perfectly cooked rice simmered in a rich tomato sauce, brightened with aromatic garlic and a touch of sweetness from sun-dried tomatoes. It’s an effortless meal that feels special enough for guests yet easy enough for a weeknight dinner. Get ready to fill your kitchen with mouthwatering aromas and create a dish everyone will want seconds of!
Ingredients You’ll Need
Each ingredient plays a vital role in bringing this One Pan Tomato Basil Chicken and Rice Recipe to life, combining to create layers of flavor, texture, and vibrant color. From the crispy chicken skin to the fresh basil finishing touch, every component has its moment to shine.
- 6 chicken thighs (skin on, bone in): The star protein, offering juicy meat and crispy skin when cooked just right.
- 1 tablespoon olive oil: Helps sear the chicken beautifully and brings depth to the sautéed aromatics.
- 1-2 teaspoons salt: Season to your liking to enhance all the natural flavors.
- 1/2 teaspoon pepper: Adds a gentle warmth without overpowering the delicate tomato and basil notes.
- 1 teaspoon dried basil: Infuses the dish with classic herbal sweetness during cooking.
- 2 cloves garlic (chopped): Provides a fragrant base that wakes up the senses.
- 1 onion (diced): Adds subtle sweetness and texture to the rice base.
- 1 red bell pepper (deseeded and chopped): Offers crunch and a pop of color that brightens the dish visually and flavor-wise.
- 1/3 cup sun-dried tomato strips (in oil, chopped, optional): Uplifts the tomato profile with intense, concentrated flavor and a chewy bite.
- 1 1/3 cups long grain rice (rinsed): The hearty canvas that absorbs all the rich tomato juices and chicken flavors.
- 14.5 ounces crushed tomatoes (with liquid): Creates a luscious, saucy base that keeps the rice moist and flavorful.
- 1 3/4 cups chicken broth: Deepens the savory background and cooks the rice to perfection.
- 1/4 cup fresh basil leaves (chopped): Stirred in at the end, this fresh herb adds brightness and a beautiful green contrast.
- Extra chopped basil for garnish: To finish with a fresh, fragrant flourish before serving.
How to Make One Pan Tomato Basil Chicken and Rice Recipe
Step 1: Preheat Oven and Prepare Your Skillet
Start by heating your oven to 200°C (400°F), which sets the stage for perfectly baking the chicken and rice together. Meanwhile, warm the olive oil in a large, deep ovenproof skillet or cast iron pan over medium-high heat. This pan will be your one-stop cooking station, so make sure it’s large enough to hold everything comfortably.
Step 2: Sear the Chicken to Golden Perfection
Place the chicken thighs skin side down in the hot oil and let them sear undisturbed for 3 to 4 minutes. This searing step is crucial—it locks in the juices and creates that irresistibly crispy skin we all crave. Flip the chicken to sear the other side until golden all over, then transfer the thighs to a warm plate, anticipating their final bake.
Step 3: Sauté the Aromatics
In the same skillet, toss in the chopped garlic and stir for about 30 seconds until fragrant—the moment your kitchen begins to smell incredible. Next, add the diced onion and chopped red bell pepper, cooking for 3 minutes until the onion softens and turns translucent. These vegetables build a flavorful foundation that blends perfectly with your tomatoes and rice.
Step 4: Add Sun-Dried Tomatoes and Rice
Stir in the chopped sun-dried tomatoes, if using, then pour in the rinsed rice. Follow immediately with the crushed tomatoes and chicken broth. Season generously with salt, pepper, and dried basil, giving everything a quick stir. Bring the mixture to a gentle simmer, allowing the rice to start soaking up all those rich, savory flavors that will make this dish unforgettable.
Step 5: Combine Chicken and Bake Away
Nestle the seared chicken thighs skin side up over the tomato and rice mixture. Bring the pan back to a boil briefly and rotate the chicken so it gets lightly coated in the sauce. Cover the skillet tightly with foil and transfer it to your preheated oven. Bake for about 40 minutes, during which the rice will become tender and all the flavors will meld beautifully with the chicken finishing cooking through.
Step 6: Finish Under the Broiler
Remove the foil and switch your oven to broil on medium heat. Place the skillet back in the oven and broil the chicken for 8 to 10 minutes until the skin crisps up to a perfect golden brown. This final step brings that deliciously irresistible texture contrast between crispy skin and juicy meat.
Step 7: Serve and Garnish
Before serving, taste and adjust seasoning with extra salt if needed. Sprinkle freshly chopped basil over the top for that vibrant herbaceous note and a stunning presentation that will have everyone eager to dig in.
How to Serve One Pan Tomato Basil Chicken and Rice Recipe
Garnishes
Adding extra chopped fresh basil leaves as a garnish is a simple way to boost both flavor and color. For an added touch, a sprinkle of freshly grated Parmesan or a squeeze of lemon juice brightens the dish beautifully, balancing out the rich tomato sauce.
Side Dishes
This meal is wonderfully complete on its own, but pairing it with a crisp green salad or roasted vegetables adds freshness and crunch. A slice of crusty bread is also a welcome companion to soak up every last bit of the flavorful sauce.
Creative Ways to Present
Serve the chicken thighs whole over the rice for an impressive platter that highlights the crispy skin. Alternatively, remove the bones for a cutlery-friendly family-style meal, mixing the rice and shredded chicken together so everyone can enjoy a cozy, comforting mouthful.
Make Ahead and Storage
Storing Leftovers
Let leftovers cool slightly before transferring them to an airtight container. Refrigerate for up to 3 days, allowing the flavors to deepen even more—a fantastic option for quick lunches or easy dinners later in the week.
Freezing
This One Pan Tomato Basil Chicken and Rice Recipe freezes well. Portion into freezer-safe containers and freeze for up to 2 months. When you want a quick meal, just thaw overnight in the fridge and you’re set.
Reheating
Reheat leftovers gently in the microwave or on the stovetop with a splash of chicken broth to keep the rice moist. For the best texture, you can crisp the chicken skin again briefly in a hot skillet or under the broiler.
FAQs
Can I use chicken breasts instead of thighs?
Yes, but thighs tend to stay juicier and develop better flavor when cooked in this recipe. If you use breasts, be careful not to overcook them as they can dry out easily.
Is it necessary to rinse the rice?
Rinsing removes excess starch from the rice, preventing it from becoming too sticky or mushy while cooking in the tomato sauce.
Can I make this recipe in a regular skillet instead of cast iron?
Absolutely! Just ensure your skillet is oven-safe and deep enough to hold all the ingredients without spilling.
What if I don’t have sun-dried tomatoes?
They’re optional and add a rich, tangy note, but the dish will still be delicious without them if you don’t have any on hand.
Can I use fresh tomatoes instead of crushed canned tomatoes?
You can, but fresh tomatoes should be peeled and cooked down into a sauce beforehand to ensure the right texture and flavor balance for the rice.
Final Thoughts
This One Pan Tomato Basil Chicken and Rice Recipe is a shining example of how simple ingredients and straightforward cooking techniques come together to create something truly special. Whether for a family meal or impressing friends, it offers incredible flavor, minimal cleanup, and a warm, inviting dish that feels like a hug on a plate. Give it a try—you might just find your new favorite one-pan dinner!
Print
One Pan Tomato Basil Chicken and Rice Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Main Dish
- Method: Baking
- Cuisine: American
Description
This one-pan tomato basil chicken and rice recipe blends tender, juicy chicken thighs with a flavorful tomato and basil-infused rice base. Cooked entirely in a single ovenproof skillet, the dish offers a deliciously crispy chicken skin finished under the broiler and a richly seasoned rice cooked in crushed tomatoes and chicken broth, making it a comforting and easy-to-prepare meal perfect for family dinners.
Ingredients
Chicken and Seasoning
- 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
Garnish
- 1/4 cup fresh basil leaves, chopped
- Extra chopped basil for garnish
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 and fry until fragrant, about 30 seconds. Then add diced onion and chopped red bell pepper, cooking for about 3 minutes until the onion becomes transparent.
- Add sun-dried tomatoes and rice: Stir in the chopped sun-dried tomatoes, then add rinsed rice, crushed tomatoes with liquid, and chicken broth. Season with salt, pepper, and dried basil. Bring to a simmer allowing the rice to soak in the flavors.
- Combine chicken and bake: Place chicken thighs, skin side up, over the rice mixture. Bring the entire skillet to a boil, rotate the chicken to coat with sauce, then cover the skillet with foil. Transfer to the preheated oven and bake for approximately 40 minutes until the rice is tender and the chicken is fully cooked.
- Finish under broiler: Remove the foil. Turn oven setting to broil on medium heat. Broil the chicken for 8-10 minutes until the skin is crispy and golden brown.
- Serve: Season to taste with additional salt if desired. Garnish with freshly chopped basil leaves and serve hot.
Notes
- Use arbóreo rice instead of long grain if you prefer a creamier risotto-like texture.
- Sun-dried tomatoes are optional but add a depth of flavor; feel free to omit if not available.
- Make sure to sear the chicken skin side down first to get a crispy golden crust before baking.
- Covering the pan with foil during baking helps steam the rice evenly and keeps chicken moist.
- Broiling at the end crisps up the chicken skin for texture contrast.
