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
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
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.
