Name: Crispy Oven-Baked Chicken with Tomato Basil Rice
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 6
Ingredients: 6 chicken thighs (skin on, bone in); 1 tbsp 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 cups long grain rice (uncooked, rinsed; arborio rice may also be used for a risotto-like consistency); 14 ½ oz crushed tomatoes (with liquid); 1 ¾ cups chicken broth (or chicken stock); 1–2 tsp salt (adjust to your taste); ½ tsp pepper (adjust to your taste); 1 tsp dried basil; ¼ cup fresh basil leaves (chopped); 1 pinch fresh basil (extra chopped, to serve)

Crispy Oven-Baked Chicken with Tomato Basil Rice

Juicy chicken thighs bake over a flavorful tomato basil rice in one pan, creating a crispy golden skin and a perfectly cooked meal in under an hour.

Prep10 min

Cook50 min

Total1h

DifficultyEasy

Servings6

This one-pan wonder brings together crispy chicken and a rich, tomato-infused rice dish. The chicken is seared for a golden crust, then baked over a bed of rice that soaks up all the savory flavors from the tomatoes, basil, and broth.

Perfect for a busy weeknight, this recipe requires minimal prep and only one pan, making cleanup a breeze. The result is a hearty, satisfying dinner that tastes like it took much more effort.

Method

Preheat the oven to 400°F. Heat the olive oil in a large, deep ovenproof skillet or pan (at least 30 cm / 12 inches). Place the chicken thighs skin-side down and sear for 3-4 minutes over medium-high heat. Turn each thigh and continue searing until golden brown all over. Transfer the chicken to a warm plate.
Add the chopped garlic to the pan and cook until fragrant, about 30 seconds. Stir in the diced onion and chopped red bell pepper, and cook for about 3 minutes until the onion is translucent. Add the sun-dried tomato strips, rice, crushed tomatoes, and chicken broth. Season with salt, pepper, and dried basil. Bring to a simmer and let the rice absorb the tomato flavors.
Place the chicken thighs skin-side up over the rice. Bring the mixture to a boil, then rotate the chicken in the tomato sauce to coat. Cover the pan with foil and transfer to the preheated oven. Bake for about 40 minutes, or until the rice is tender and has absorbed the liquid, and the chicken is cooked through. If the rice is not fully cooked, stir in an extra 1/4 cup of water.
Remove the foil and switch the oven to broil/grill on medium heat. Cook for another 8-10 minutes, or until the chicken skin is crispy and golden.
Season with additional salt to taste and sprinkle with the extra chopped fresh basil before serving.

💡 Tips

For extra flavor, use chicken broth instead of water if needed to finish cooking the rice.
If using arborio rice, the dish will have a creamier, risotto-like texture.
Make sure the skillet is ovenproof; cast iron works perfectly.

Inspired by a recipe from Cafe Delites

Crispy Oven-Baked Chicken with Tomato Basil Rice

Ingredients

Method

💡 Tips

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