One Pan Tomato Basil Chicken and Rice

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  Chicken Thigh, Bone-In, Skin-On

  Boneless skinless thighs. Fattier than breast but more forgiving to cook.

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  Olive oil(15g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Garlic(120g)
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  Yellow Onion
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  Bell Pepper
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  Tomatoes, Sun-Dried, Packed In Oil(80g)
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  White Rice(320g)
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  Tomato, Canned, Crushed(411g)
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  Low Sodium Chicken Broth(420g)
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  1-2 teaspoons salt (adjust to your taste)
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  1/2 teaspoon pepper (adjust to your taste)
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  Basil, Fresh(5g)
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  Basil, Fresh(60g)
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  Basil, Fresh

Instructions

1. 1Heat the olive oil in a large, deep ovenproof skillet over medium-high heat for 1–2 minutes until shimmering. Place the chicken thighs skin side down and sear for 3–4 minutes until the skin is golden brown and crispy. Flip each thigh and sear for another 2–3 minutes until golden all over. Transfer the chicken to a warm plate.
2. 2Add the minced garlic to the same skillet and cook for 30 seconds over medium heat until fragrant. Add the diced onion and bell pepper, and cook for 3–4 minutes, stirring occasionally, until the onion becomes translucent and peppers soften.
3. 3Stir in the sun-dried tomatoes, the rice, crushed canned tomatoes, and chicken broth. Season with salt, pepper, and fresh basil. Bring the mixture to a simmer over medium heat and cook for 2–3 minutes, stirring once, until the rice begins to absorb liquid.
4. 4Preheat your oven to 400°F. Arrange the seared chicken thighs skin side up over the rice, nestling them into the mixture. Cover the skillet tightly with foil and transfer to the preheated oven. Bake for 35–40 minutes until the rice has absorbed the liquid, is tender, and the chicken reaches an internal temperature of 165°F.
5. 5Remove the foil carefully. If the rice appears dry, stir in up to ¼ cup of water. Switch the oven to broil on medium heat and cook uncovered for 8–10 minutes until the chicken skin is crispy and deep golden brown.
6. 6Remove from the oven and taste the rice, adding extra salt as needed. Divide the entire one-pan meal evenly into 6 airtight containers while hot, ensuring each portion has chicken, rice, and sauce.
7. 7Top each portion with fresh chopped basil just before serving, or store the basil separately and add when reheating if preferred.