Description
A comforting one-pan meal featuring juicy chicken thighs baked over a flavorful bed of tomato, basil, and rice, finished with a crispy golden skin for a satisfying and easy dinner.
Ingredients
Scale
Chicken
- 6 chicken thighs, skin on, bone in
- 1 tablespoon olive oil
- 1-2 teaspoons salt, adjust to taste
- 1/2 teaspoon pepper, adjust to 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). In a large, deep ovenproof skillet or cast iron pan, heat the olive oil over medium-high heat to get 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. Flip and sear the other side until golden all over. Remove the chicken from the skillet and set aside on a warm plate.
- Cook aromatics: Add the chopped garlic to the same skillet and fry for about 30 seconds until fragrant. Then add the diced onion and chopped red bell pepper, cooking approximately 3 minutes until the onion becomes transparent and softened.
- 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 the mixture to a simmer so the rice can absorb the flavors.
- Combine chicken and bake: Nestle the chicken thighs skin side up over the rice mixture. Bring to a boil briefly, rotating the chicken to coat it in the sauce. Cover the skillet tightly with foil and transfer it to the preheated oven. Bake for about 40 minutes, or until the rice is tender and the chicken is fully cooked through.
- Finish under broiler: Remove the foil and set your oven to broil at medium heat. Broil the chicken for 8-10 minutes, watching carefully until the skin crisps up and turns a beautiful golden brown.
- Serve: Taste and adjust seasoning with additional salt if needed. Garnish generously with freshly chopped basil leaves and serve hot directly from the pan for a rustic one-pot dinner.
Notes
- For a creamier texture, use arborio rice instead of long grain rice.
- Sun-dried tomatoes in oil add a rich, sweet flavor but can be omitted if unavailable.
- Make sure to rinse the rice before cooking to remove excess starch, preventing it from becoming gummy.
- Use a heavy ovenproof skillet or cast iron pan to ensure even cooking and easy transfer to the oven.
- If you don’t have a broiler, you can finish the chicken by baking uncovered for an additional 10-12 minutes to crisp the skin.
