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If you’re craving comfort food that’s quick and full of flavor, this Basil Chicken with rice is the perfect choice. Crispy, golden chicken bakes right on top of a bed of tender tomato basil rice, creating a dish that’s hearty, fresh, and completely satisfying. Dinner is on the table in just 45 minutes, making it ideal for busy weeknights.
The best part? Everything cooks in one pan; no rice cookers or extra dishes required. This easy tomato basil chicken recipe has become a family favorite in my house, and I’m willing to bet it will earn a permanent spot in yours too.
What Makes This Recipe Work
This Basil Chicken dish is all about simplicity meeting flavor. The chicken turns out juicy on the inside and perfectly crisp on the outside, while the rice soaks up all the tomato, basil, and garlic goodness. Cooking everything together in one pan means every bite is layered with flavor, from the savory chicken to the tender grains of rice.
It’s also a versatile dinner you’ll want to make again and again. Whether you’re after a comforting weeknight meal or something impressive to serve guests, this tomato basil chicken recipe delivers. Pair it with a side salad or enjoy it as is, either way, this easy take on basil chicken rice is a guaranteed win.
What Goes Into Basil Chicken
This Basil Chicken recipe comes together with simple pantry staples and fresh basil to give it that vibrant flavor.
- Chicken Thighs: Bone-in, skin-on thighs stay juicy while baking, and the crispy skin adds rich flavor to the rice beneath.
- Long Grain Rice: Rinsed before cooking, it absorbs all the savory juices, tomatoes, and herbs, making every bite full of flavor.
- Crushed Tomatoes: They create a saucy base that blends beautifully with basil, giving this meal its classic tomato basil chicken taste.
- Fresh Basil: Chopped basil leaves add brightness and freshness, turning the dish into a fragrant, herby basil chicken rice you’ll love.
Note: Please see recipe card at the bottom for a full list of ingredients with measurements.
How To Make Basil Chicken
- Preheat and Prepare: Preheat the oven to 200°C | 400°F. Heat olive oil in a large, deep ovenproof skillet or pan about 30 cm (12 inches) wide.
- Sear the Chicken: Place the chicken thighs skin side down and sear for 3–4 minutes. Flip each thigh and sear until golden, then transfer to a warm plate.
- Cook Aromatics: Add garlic to the pan and sauté for 30 seconds until fragrant. Stir in onion and red bell pepper and cook for about 3 minutes until softened.
- Add Flavor Base: Mix in sun dried tomatoes, rice, crushed tomatoes, and chicken broth. Season with salt, pepper, and dried basil, then bring to a simmer.
- Return Chicken: Nestle the chicken thighs skin side up into the rice mixture. Spoon some tomato sauce over the tops, cover with foil, and bring to a gentle boil.
- Bake the Dish: Transfer the covered skillet to the oven and bake for about 40 minutes, or until the rice is tender and the chicken is fully cooked through.
- Crisp the Chicken: Remove the foil, switch to broil or grill, and cook for 10 minutes more until the chicken skin is crispy and golden.
- Finish and Serve: Taste and adjust seasoning with extra salt if needed. Sprinkle with freshly chopped basil and serve hot.
Serve this hearty basil chicken rice with a side of Zucchini Carbonara for a creamy yet light vegetable dish that won’t overpower the main. The zucchini noodles give a fresh twist while the sauce adds just enough richness to balance the tomato and basil flavors. For something warming to start, a bowl of Lentil Soup is simple, nutritious, and earthy—perfect for pairing with the bright, herby notes of the chicken and rice.
To finish the meal, Chocolate Raspberry Cheesecake makes an indulgent finale with its rich chocolate base and tangy berry swirl. Together, these sides and dessert turn your tomato basil chicken recipe into a memorable dinner spread that feels equal parts cozy and refined. And if you want to sneak in an extra savory side, my Brussel Sprouts With Bacon adds the perfect crispy, smoky touch.
Recipe FAQ’s
Long grain rice is perfect since it cooks up fluffy and absorbs the sauce beautifully. You can also use arborio rice if you prefer a creamier, risotto-like texture.
Make sure to rinse the rice before cooking and don’t add extra liquid unless needed. Covering tightly while baking helps it absorb just the right amount of broth.
Red bell peppers are classic, but zucchini, spinach, or even mushrooms would work nicely and blend with the tomato-basil base.
One Pan Tomato Basil Chicken and Rice
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
- 1/3 cup sun dried tomato strips in oil chopped, optional: but adds flavour
- 1 1/3 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 3/4 cups chicken broth or chicken stock
- 1-2 teaspoons salt adjust to your taste
- 1/2 teaspoon pepper adjust to your taste
- 1 teaspoon dried basil
- 1/4 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 1/4 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Can I use boneless skinless chicken thighs instead of skin on and bone in?
Hi Marta! Yes you can! I’d bury them amongst the rice and liquid in the pan so they don’t dry out too much while baking.
I made this last night and my family loved it. Very easy to make. Great flavors.
That’s wonderful Terri! I’m so glad you liked it. Thank you so much for your feedback. Have a great weekend! 🙂
We used long grain brown rice – needed a little extra chicken broth and time in the oven but otherwise turned out great! Thanks for the recipe.
Yes brown rice needs extra liquid while cooking 🙂
I made this recipe tonight and it was delicious. I didn’t have a cast iron so I made everything on the stove top as directed but then transferred to a 9×13 Pyrex to stick in the oven. I kept all the baking directions the same and it turned out wonderful. Just had an extra dish to wash. Also the basil at the end is necessary for peak deliciousness. I added extra garlic because I also do lol.
I used a 24 oz can of peeled tomatoes (with liquid) and 2 cups of rice, came out perfect!
Hi, i had query infact. My microwave is not working. So what should i do with the oven part. How can i furthr cook on gas or stove??
Made this for dinner tonight and loved it! I was a little worried the rice wouldn’t be cooked because I used brown Basmati rice (I thought I was buying white), but it turned out perfectly, I also used diced tomatoes instead of crushed and didn’t have any fresh basil to add, but it was still delicious. Thanks for posting!
I’m so happy to hear that Celia! Thank you so much for stopping by to share your feedback!
I don’t have a cast iron skillet. Could I make this on the stovetop, then tip it into a pyrex glass casserole dish & cook it in the oven? Would I cook it for the same length of time?
How to make in a crockpot?
I made this a few days ago using fresh tomato puree and a bit of tomato paste. It was delicious and full of vibrant flavours! Will definitely make it again.