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One Skillet Chicken & Rice

One Skillet Chicken & Rice



  • 6-8 chicken thighs
  • 1 tbsp. olive oil
  • 2 garlic cloves, chopped
  • 1 onion, diced
  • 1 red bell pepper, chopped
  • 1 1/3 cups uncooked long grain rice, rinsed
  • 1 can (14.5 oz.) crushed tomatoes, with liquid
  • 1 3/4 cups chicken broth
  • 1-2 tsp. salt
  • 1/2 tsp. pepper
  • 1 tsp. dried basil
  • 1/4 cup fresh basil leaves, chopped




  1. Preheat oven to 400ºF. Heat oil in a cast iron skillet. Add the chicken and sear 3-4 minutes on medium-high heat- both sides. Transfer chicken to a plate.
  2. Add garlic, onion and red peppers to pan. Cook for 3 minutes or until onion is transparent.
  3. Stir in rice, tomatoes and broth; season with salt, pepper and basil. Bring to a simmer.
  4. Place thighs over rice mixture and bring to a boil. Cover with foil and transfer skillet to oven. Bake 30 minutes.
  5. Remove foil and change oven settings to broil/medium heat. Cook for 8-10 more minutes or until chicken is golden. Sprinkle with fresh basil and serve.