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
Scale
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.
