Chicken and rice baked with tomatoes and herbs

When I want a bowl that feels like a warm hug, I turn to this dish — a one-pan bake of tender chicken, fluffy rice, and bright tomatoes that fills the kitchen with the smell of garlic and herbs. I remember rainy Sunday afternoons when my mom slid a bubbling pan out of the oven and the whole house slowed down; this recipe gives me that same cozy, slow-breath feeling. The rice soaks up the tomato juices, the chicken skin crisps to golden perfection, and the herbs add that fresh green pop that makes the plate sing. Comfort food, yes — but not fussy. You’ll hear the bubbling, see the steam rise, and taste dinner that actually makes you sigh.

Quick Facts

• Yield: Serves 4–6
• Prep Time: 15 minutes
• Cook Time: 45–55 minutes
• Total Time: 60–70 minutes

Why This Recipe is Awesome

This recipe gives you a full meal in one beautiful pan — crunchy-edged rice, juicy roasted chicken, and bright tomato-herb sauce. It’s forgiving, hands-off once it goes in the oven, and the aroma of garlic and fresh herbs will make your kitchen smell like a cozy trattoria. It’s so easy even your oven can’t mess it up. Texturally, you get silky tomato juices soaking into rice and pockets of crisp chicken skin — who doesn’t love that contrast?

Ingredients

For the Main Dish:

• 1 1/2 pounds bone-in, skin-on chicken thighs (about 6 thighs)
• 1 1/2 cups long-grain white rice, rinsed until water runs clear
• 1 (14.5 oz) can diced tomatoes (with juices)
• 1 1/2 cups low-sodium chicken broth
• 1 small yellow onion, finely chopped (about 1 cup)
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 1 tbsp tomato paste
• 1 tsp smoked paprika
• 1 tsp dried oregano
• Salt and black pepper, to taste (about 1 tsp salt)
• 2 tbsp fresh parsley, chopped (plus extra for garnish)
• 1 lemon, zested and juiced (optional brightener)
• Pinch of red pepper flakes (optional)

For the Sauce / Garnish (if applicable):

• 1/4 cup crumbled feta or grated Parmesan (optional)
• Fresh basil or more parsley for garnish

How I Make It

Step 1:

I preheat the oven to 375°F. While the oven heats, I pat the chicken dry with paper towels (dry skin = better crisp). I season the thighs liberally with salt, pepper, and half the smoked paprika. In a large ovenproof skillet or Dutch oven, I warm 2 tbsp olive oil over medium-high heat until it shimmers, then I brown the chicken skin-first for 4–5 minutes until it smells nutty and golden. Hear that sizzle? That sound means flavor.

Step 2:

I remove the chicken to a plate and lower the heat to medium. I add the chopped onion and sauté for 4 minutes until soft and translucent, then toss in the garlic and cook 30 seconds until fragrant — don’t let it burn. I stir in 1 tbsp tomato paste and the remaining paprika, scraping the browned bits from the pan. Those browned bits carry so much flavor, so don’t skip this step.

Step 3:

Next I add the rinsed 1 1/2 cups rice and stir to coat the grains in the aromatic tomato mixture for about a minute; the rice should look glossy. I pour in the 1 (14.5 oz) can diced tomatoes with their juices and 1 1/2 cups chicken broth, then stir in the dried oregano, a pinch of red pepper flakes if I want heat, and the lemon zest. The kitchen fills with a warm tomato-herb scent. I taste the liquid and adjust seasoning — it should taste slightly salty since the rice soaks it up.

Step 4:

I tuck the chicken thighs skin-side up into the rice mixture, nestling them so the rice sits evenly under the chicken. I bring the skillet to a gentle simmer on the stovetop for 2 minutes, then transfer the pan to the oven and bake at 375°F for 45–55 minutes. Look for bubbling around the edges and golden, crisp chicken skin. The chicken reaches a safe internal temp of 165°F when done — I poke the thickest part to check (avoid the bone) or use an instant-read thermometer.

Step 5:

I pull the pan from the oven and let it rest for 5–10 minutes; resting lets the rice plump and the juices settle. I finish with a squeeze of lemon juice, a scattering of fresh parsley, and a crumble of feta if I’m feeling indulgent. Serve straight from the pan for the coziest presentation — the colors look gorgeous and guests love the rustic feel.

Pro Tips

• Use bone-in, skin-on chicken thighs for the juiciest results and best flavor — the bone adds depth during baking.
• Rinse the rice until the water runs clear to remove excess starch and prevent gummy rice.
• If the rice still seems underdone after 55 minutes, cover loosely with foil and bake another 5–10 minutes — check frequently.
• Swap the chicken broth for low-sodium and adjust salt at the end; you can always add more, you can’t take it away.

Common Mistakes to Avoid

• Skipping preheating: Classic rookie move. It changes texture and bake time.
• Overmixing: Leads to dense or chewy results. Mix until just combined.
• Guessing cook time: Always use visual cues or a timer, not just vibes.
• Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

• Chicken ↔ Tofu: Swap chicken for 1 lb extra-firm tofu, pressed and pan-seared, for a vegetarian dish. The flavor will lean more tomato-forward and lighter in fat.
• White rice ↔ Brown rice: Use 1 1/2 cups brown rice but increase broth to 2 1/2 cups and bake 20–30 minutes longer; texture becomes nuttier.
• Dairy-free: Skip the feta or use a dairy-free crumble; the dish still sings with herbs and lemon.
• Gluten-free: This recipe already stays gluten-free when you use gluten-free broth and tomato paste.

Variations & Tips

• Make it spicy: add 1 tsp cayenne or more red pepper flakes and a diced jalapeño with the onions.
• Kid-friendly: leave out red pepper flakes and serve with steamed green beans or carrots.
• Mediterranean twist: add 1/2 cup sliced olives and 1 tsp oregano, finish with crumbled feta and basil.
• Creamy finish: stir 1/4 cup Greek yogurt into the rice off-heat for a tangy creaminess (adds protein too).
• One-pot shortcut: if you don’t brown the chicken, the dish still works — you’ll miss the crisp skin and deep flavor but save 10–15 minutes.
• Herb-forward twist: swap parsley for dill and add lemon zest for a bright, Scandinavian vibe.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Assemble everything in the pan up to the point of baking, cover, and refrigerate for up to 24 hours. When ready, bake an extra 10–15 minutes. Leftovers keep well in the fridge for 3–4 days; reheat gently in a 350°F oven with a splash of broth to revive the rice.

Can I double the recipe?

Sure thing. Use a larger, ovenproof baking dish or two pans to avoid overcrowding. Cooking time stays similar, but note that deeper pans may need an extra 10–15 minutes.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil if swapping — 1 1/2 tbsp oil for 2 tbsp butter works well.

How do I know it’s done?

Look for bubbling liquid around the rice, crisp golden chicken skin, and an internal chicken temp of 165°F. The rice should be tender but not mushy; if it still feels firm, bake a little longer with foil on top.

What if I don’t have ingredient X?

No worries — canned tomatoes work for fresh in a pinch, dried herbs can replace fresh (use 1/3 the amount), and onion can be swapped with 2 shallots or 1/2 cup chopped leeks.

How I Like to Serve It

I serve this straight from the pan with a quick green salad and crusty bread to mop up the tomato-y rice. For a relaxed weekend, I pour a glass of red wine and let everyone help themselves. For summer nights, I skip the cheese and add lemon wedges — light and bright. This dish lives at weeknight dinners, potlucks, and anytime I want something honest and satisfying.

Notes

• Store leftovers in an airtight container for up to 4 days. Reheat covered with a splash of broth in a 350°F oven until warmed through.
• Safe cooking temp for chicken: 165°F. Use an instant-read thermometer to check the thickest part without touching bone.

Final Thoughts

Closing: Give this recipe a try on a night you want comfort without fuss — you’ll get juicy chicken, flavorful rice, and a roasted tomato hug in every bite. Now go impress someone — or just yourself — with your homemade masterpiece!