If you are searching for a meal that delivers comfort, flavor, and convenience all in one pot, you absolutely have to try this One Pan Tomato Basil Chicken and Rice Recipe. Juicy chicken thighs meld with aromatic garlic, sweet peppers, and tangy crushed tomatoes, resting on a bed of perfectly tender rice infused with fresh and dried basil. This recipe is an effortless way to create a cozy, hearty dinner that fills your kitchen with irresistible aromas and makes cleanup a breeze. Whether for a casual weeknight or a laid-back weekend feast, this dish will quickly become a trusted favorite in your culinary rotation.
Ingredients You’ll Need
Getting the ingredients right is key to nailing this One Pan Tomato Basil Chicken and Rice Recipe. Each element is thoughtfully chosen not only for its flavor but also for how it contributes texture, color, and aroma, making every bite a delightful experience.
- 6 chicken thighs, skin on, bone in: These provide juicy meat and crispy skin for wonderful texture and rich flavor.
- 1 tablespoon olive oil: Perfect for searing the chicken and building flavor in the pan.
- 1-2 teaspoons salt: Essential for balancing and enhancing the flavors; adjust to your preference.
- 1/2 teaspoon pepper: Adds a gentle heat and depth without overpowering.
- 1 teaspoon dried basil: Offers an herby undertone that complements the fresh basil for a double burst of aroma.
- 2 cloves garlic, chopped: Brings a savory pungency that elevates the entire dish.
- 1 onion, diced: Adds sweetness and body to the base.
- 1 red bell pepper, deseeded and chopped: Injects color, crunch, and a subtle sweetness.
- 1/3 cup sun dried tomato strips in oil, chopped (optional): Introduces an intense tomato flavor and chewy texture, boosting complexity.
- 1 1/3 cups long grain rice, uncooked, rinsed (or Arborio rice): The starchy base that soaks up all the tomato and chicken juices.
- 14.5 ounces crushed tomatoes with liquid: Their acidity balances the richness and creates a luscious sauce.
- 1 3/4 cups chicken broth or stock: Deepens the savory flavor and helps cook the rice tender.
- 1/4 cup fresh basil leaves, chopped: Added at the end for bright, fresh herbal notes.
- Extra chopped basil for garnish: A final flourish that adds a pop of green and fresh aroma.
How to Make One Pan Tomato Basil Chicken and Rice Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 200°C (400°F). This ensures your chicken finishes cooking evenly and your rice becomes perfectly tender. Meanwhile, heat olive oil in a deep ovenproof skillet or cast iron pan over medium-high heat to get ready for searing.
Step 2: Sear the Chicken
Place the chicken thighs skin side down into the hot pan. Let them sear undisturbed for 3 to 4 minutes until the skin develops a golden, crispy crust. Flip each thigh and brown the other side as well. This step locks in juices and creates the wonderful textures that make this dish a standout. Once browned, transfer the chicken to a warm plate to rest.
Step 3: Sauté Aromatics
In the same skillet, add chopped garlic and fry it just until fragrant, which should take about 30 seconds. Then add diced onion and chopped red bell pepper. Cook these together for about 3 minutes, stirring occasionally, until the onion turns translucent and soft, releasing its sweet flavor into the pan.
Step 4: Add Sun-Dried Tomatoes and Rice
Stir in the chopped sun-dried tomatoes, if using, for that punch of concentrated tomato flavor. Next, add the rinsed rice, crushed tomatoes with their liquid, and chicken broth. Season everything with salt, pepper, and dried basil. Give it a good stir and let the mixture come to a gentle simmer so the rice starts soaking in all those lovely, rich flavors.
Step 5: Combine Chicken and Bake
Nestle the seared chicken thighs skin side up directly on top of the rice mixture. Bring the whole pan back to a boil briefly, then tilt and turn each chicken piece to coat it with the tomato sauce. Cover the pan tightly with foil and slide it into the oven, baking for around 40 minutes until the rice is tender and the chicken is cooked through.
Step 6: Crisp the Skin
Once baking is complete, remove the foil and switch your oven to broil at medium heat. Broil the chicken for 8 to 10 minutes until the skin crisps up beautifully into a golden, crunchy delight. This final touch adds that irresistible contrast to the succulent meat underneath.
Step 7: Serve
Finish by adjusting salt to your taste, then sprinkle freshly chopped basil all over for a refreshing herbal lift. Serve your One Pan Tomato Basil Chicken and Rice Recipe hot right from the skillet for a truly comforting dining experience.
How to Serve One Pan Tomato Basil Chicken and Rice Recipe
Garnishes
Fresh basil is the ultimate garnish, lending vibrant green flecks and a bright aroma that pairs perfectly with the tomato sauce. A light drizzle of good quality olive oil over the top or a few grated Parmesan shavings can take it over the edge, adding richness and a slightly nutty depth.
Side Dishes
Since this dish is a complete meal on its own with protein, veggies, and carbs, simple sides work best. A crisp green salad with a tangy vinaigrette or grilled seasonal vegetables complements without overwhelming the main flavors. For a heartier meal, creamy garlic mashed potatoes or crusty bread to sop up extra sauce make fantastic partners.
Creative Ways to Present
For an impressive presentation, serve the chicken and rice in rustic shallow bowls directly from the pan, showcasing all the colors and textures. Alternatively, plate individual portions topped with a fresh basil sprig and a lemon wedge for a quick zesty brightness. You can also try layering the rice on a platter and arranging the chicken thighs atop for a family-style spread.
Make Ahead and Storage
Storing Leftovers
Any remaining One Pan Tomato Basil Chicken and Rice Recipe can be stored in an airtight container in the refrigerator for up to 3 days. The flavors continue to meld, making leftovers a delicious and convenient option for next-day lunches or dinners.
Freezing
This recipe freezes well, especially if you prefer to save portions for busy times. Cool completely before transferring to freezer-safe containers or bags, and consume within 1 to 2 months for best taste and texture. Thaw overnight in the fridge before reheating.
Reheating
Reheat leftovers gently on the stovetop or in the microwave until piping hot. Adding a splash of chicken broth or water can help loosen the rice if it’s absorbed too much liquid. For crispy skin after reheating, consider popping the chicken under the broiler for a couple of minutes to bring back its crunch.
FAQs
Can I use chicken breasts instead of thighs?
Yes, you can substitute chicken breasts, but thighs stay juicier and more flavorful during baking. If using breasts, watch the cooking time closely to prevent drying out and consider marinating them beforehand for extra moisture.
What type of rice works best for this recipe?
Long grain rice is ideal for its fluffiness and ability to absorb liquid well, but Arborio rice can be used if you prefer a creamier, risotto-like texture. Just keep an eye on the moisture level and cooking time, as Arborio tends to require slightly different handling.
Can I make this recipe vegetarian?
Absolutely! Replace chicken with hearty vegetables like mushrooms, zucchini, or eggplant and use vegetable broth instead of chicken broth. The sun-dried tomatoes and basil will give plenty of flavor to keep it satisfying.
Is it necessary to rinse the rice?
Rinsing rice removes excess starch, which helps prevent the dish from becoming gummy, ensuring the rice cooks up light and fluffy. While not mandatory, it’s a good practice for this recipe.
Can I prepare this recipe entirely on the stovetop?
While the oven finish crisps the chicken perfectly, you can cook it all on the stovetop by covering the pan and simmering gently until rice is cooked and chicken is done. Just be patient and monitor heat carefully to avoid burning the rice on the bottom.
Final Thoughts
This One Pan Tomato Basil Chicken and Rice Recipe is a shining example of how simple ingredients combine to create something truly special. It’s the kind of comforting yet vibrant dish that feels like a warm hug on a plate, perfect for sharing with family or friends. Give it a try—you’ll be amazed at how easy and rewarding this one-pan wonder can be!
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 Course
- Method: Baking
- Cuisine: Italian-American
Description
This One Pan Tomato Basil Chicken and Rice recipe is a hearty and flavorful meal that combines juicy seared chicken thighs with a savory tomato and basil rice infused with garlic, onion, bell pepper, and sun-dried tomatoes. Cooked together in a single ovenproof skillet and finished under the broiler for crispy skin, this dish offers a comforting and vibrant dinner perfect for family meals.
Ingredients
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
- 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 to get it ready for searing the chicken.
- Sear the chicken: Place the chicken thighs skin side down in the hot skillet and sear for 3-4 minutes until the skin is golden brown. Flip and sear the other side until golden all over. Transfer the chicken to a warm plate to rest temporarily.
- Cook aromatics: Add the chopped garlic to the skillet and fry for about 30 seconds until fragrant. Then add the diced onion and chopped red bell pepper, cooking for about 3 minutes or until the onion becomes translucent.
- 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 it all to a simmer so the rice can start absorbing the flavors.
- Combine chicken and bake: Nestle the chicken thighs, skin side up, over the rice mixture. Bring to a boil again and rotate the chicken to coat it evenly with the sauce. Cover the skillet tightly 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.
- Finish under broiler: Remove the foil and turn the oven to broil at medium heat. Broil the chicken for 8-10 minutes until the skin becomes crispy and beautifully golden brown.
- Serve: Adjust seasoning with additional salt if necessary. Garnish with freshly chopped basil leaves and serve the dish hot, enjoying the combination of juicy chicken with flavorful tomato basil rice.
Notes
- For a creamier texture similar to risotto, you can use arborio rice instead of long grain rice.
- Sun-dried tomatoes are optional but add a delicious depth of flavor and richness.
- Make sure the chicken is cooked to an internal temperature of 165°F (74°C) for safety.
- If you prefer, you can substitute chicken broth with vegetable broth for a lighter flavor.
- Using a cast iron or ovenproof skillet is important for transitioning from stovetop searing to oven baking easily.
