4.8 from 114 votes
One Pan Tomato Basil Chicken and Rice
Crispy chicken bakes over a bed of tomato basil rice in this One Pan Tomato Basil Chicken & Rice. Dinner is ready in 45 minutes! All made in one pan and so easy to prepare, you won’t believe it when it’s done. No rice cookers and no extra pans needed!
Prep Time
10 mins
Cook Time
10 mins
Total Time
1 hr
Servings: 6 people
Calories: 346 kcal
Course:
Dinner
Cuisine:
American
Ingredients
- 6 chicken thighs skin on, bone in
- 1 tablespoon olive oil
- 2 cloves garlic chopped
- 1 onion diced
- 1 red bell pepper deseeded and chopped
- ⅓ cup sun dried tomato strips in oil chopped, optional: but adds flavour
- 1 ⅓ cup long grain rice uncooked, rinsed (arborio rice may also be used for a risotto-like consistency)
- 14.5 ounce crushed tomatoes with liquid
- 1 ¾ cups chicken broth or chicken stock
- 1-2 teaspoons salt adjust to your taste
- ½ teaspoon pepper adjust to your taste
- 1 teaspoon dried basil
- ¼ cup fresh basil leaves chopped
- 1 pinch fresh basil extra chopped, to serve
Instructions
- Preheat oven to 200°c | 400°F. Heat the oil in a large, deep ovenproof cast iron skillet/or pan (over 30 cm or 12-inches). Add the chicken, skin side down; sear for 3-4 mins on medium-high heat. Turn each thigh and sear until golden all over. Transfer the chicken onto a warm plate.
- Add the garlic; fry until fragrant (about 30 seconds). Add the onion and red peppers / capsicum; fry for about 3 minutes or until and onion is transparent. Stir in the sun dried tomatoes, rice, crushed tomatoes and chicken broth (stock). Season with salt, pepper and dried basil. Bring to a simmer and allow the rice to soak up all the tomato flavours.
- Place chicken thighs, skin side up, over rice. Bring to the boil; rotate the chicken in the tomato sauce to coat; cover with foil; transfer to preheated oven and allow to bake for about 40 minutes, or until the rice has softened and absorbed the liquid and the chicken is cooked through. Stir through an extra ¼ cup of water to the rice ONLY if needed (if rice hasn't cooked fully).
- Remove cover; change oven settings to broil / grill on medium heat for a further 8-10 minutes or until the chicken is crispy and golden.
- Season with extra salt to taste; sprinkle with freshly chopped basil to serve.
Cup of Yum
Notes
- Adapted from this One Pot Italian Chicken and Rice recipe
Nutrition Information
Calories
346kcal
(17%)
Carbohydrates
43g
(14%)
Protein
25g
(50%)
Fat
8g
(12%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
0.02g
Cholesterol
98mg
(33%)
Sodium
843mg
(35%)
Potassium
689mg
(20%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Vitamin A
937IU
(19%)
Vitamin C
40mg
(44%)
Calcium
64mg
(6%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 346
% Daily Value*
| Calories | 346kcal | 17% |
| Carbohydrates | 43g | 14% |
| Protein | 25g | 50% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 98mg | 33% |
| Sodium | 843mg | 35% |
| Potassium | 689mg | 15% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 937IU | 19% |
| Vitamin C | 40mg | 44% |
| Calcium | 64mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.