One-Pot Tomato Basil Chicken Rice

Okay, confession: I once tried to impress a date with a complicated three-pot meal and ended up with a kitchen that looked like a tomato crime scene. This One-Pot Tomato Basil Chicken Rice saved my dignity and gave me a delicious, low-drama dinner I still brag about. It sings with bright red tomatoes, fragrant basil, and juicy chicken all tucked into fluffy rice — like a cozy Italian summer in one skillet. Best part? You get that satisfying sizzle and the smell of garlic and tomatoes that fills the whole house, and cleanup takes five minutes. Trust me, this is the kind of recipe you make when you want tasty without the theatrics.

Quick Facts

• Yield: Serves 4
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes

Why This Recipe is Awesome

This is a weeknight hero: one pot, minimal fuss, maximum flavor. The rice soaks up bright tomato juices and savory chicken broth until it’s tender and slightly saucy, while fresh basil adds a pop of green and perfume. You get contrasts — juicy chicken, soft rice, and a little caramelized edge where the rice kisses the pan. It’s easy, comforting, and impressive enough to serve to guests. Who doesn’t love food that makes the house smell like dinner and doesn’t demand a sink full of pans?

Ingredients

For the Main Dish:

• 1 1/2 lb boneless skinless chicken thighs (or breasts, cubed)
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 1 tbsp butter
• 1 medium yellow onion, finely chopped (about 1 cup)
• 3 cloves garlic, minced
• 1 1/2 cups long-grain white rice (rinse for fluffier results)
• 14.5 oz can diced tomatoes (undrained)
• 2 tbsp tomato paste
• 3 cups low-sodium chicken broth
• 1 tsp dried oregano
• 1/4 tsp red pepper flakes (optional, for a kick)
• 1/2 cup fresh basil, chopped (plus extra for garnish)
• Optional: 1/4 cup grated Parmesan for serving

For the Sauce / Garnish (if applicable):

• Extra basil leaves, lemon wedges, and a drizzle of extra-virgin olive oil

How I Make It

Step 1:

Pat the chicken dry and season with 1 tsp kosher salt and 1/2 tsp black pepper. Heat a large, heavy skillet or Dutch oven over medium-high heat and add 2 tbsp olive oil. When the oil shimmers, add the chicken pieces. Sear until the edges turn golden and you hear that satisfying sizzle — about 3–4 minutes per side. Work in batches so you don’t overcrowd the pan. Transfer chicken to a plate; don’t worry about finishing it now.

Step 2:

Lower the heat to medium, add 1 tbsp butter and the chopped onion. Sauté until soft and translucent, about 4–5 minutes. Toss in the garlic and cook 30 seconds until fragrant — that smell will make you drool. Stir in the tomato paste and let it brown slightly for a minute; that deepens the tomato flavor.

Step 3:

Add the rinsed rice to the pan and stir, coating each grain with the tomato mixture — you’ll hear a gentle pop as rice hits heat. Pour in the 14.5 oz can diced tomatoes (with juices) and 3 cups chicken broth. Sprinkle in the dried oregano and 1/4 tsp red pepper flakes if using. Nestle the seared chicken back into the liquid so it sits partially submerged. Turn the heat up to bring to a gentle boil, then reduce to a simmer.

Step 4:

Cover and simmer without stirring for 18–20 minutes, until the rice absorbs most liquid and the chicken reaches 165°F on an instant-read thermometer. Peek once near the end — you should see tender rice, bright tomato color, and slightly reduced sauce. If the rice still feels firm and the pan runs dry, add up to 1/4 cup hot broth and continue cooking a couple minutes.

Step 5:

Remove from heat and stir in 1/2 cup chopped fresh basil and 1/4 cup grated Parmesan if using. Let the dish rest, covered, for 5 minutes so flavors marry and rice firms up a touch. Finish with a squeeze of lemon, extra basil leaves, and a drizzle of olive oil. Serve straight from the pot — rustic and irresistible.

Pro Tips

• Use boneless skinless thighs for juicier results; breasts work but watch for dryness.
• Rinse the rice until water runs clear for fluffier grains and less starchiness.
• Don’t lift the lid while the rice simmers — you’ll lose steam and add time.
• If the top stays wet but rice isn’t done, remove lid and bake at 350°F for 7–10 minutes to finish gently.

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

• Swap chicken for firm tofu (press and cube) for a vegetarian option; add tofu later so it doesn’t fall apart.
• Use brown rice, but increase broth to 3 1/4 cups and simmer 35–40 minutes; texture becomes chewier and nuttier.
• Substitute Greek yogurt for Parmesan for a tangy, creamy finish (dairy option), or sprinkle nutritional yeast for a dairy-free umami lift.
• Use gluten-free broth and rice for a naturally gluten-free meal.

Variations & Tips

• Spicy: Add 1 chopped jalapeño with the onion and increase red pepper flakes.
• Kid-friendly: Omit red pepper flakes and serve with shredded mozzarella on top.
• Mediterranean twist: Stir in 1/2 cup chopped olives and 2 tbsp capers before serving.
• Herby green: Fold in a handful of baby spinach at the end until wilted for extra color and nutrients.
• One-pan bake: After step 3, transfer to a 9×13 baking dish and bake at 375°F for 25–30 minutes, covered.
• Creative twist: Stir in a spoonful of pesto before serving for a bright, basil-forward boost.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Cool completely, store in an airtight container up to 3 days, and reheat gently in a skillet with a splash of broth to revive creaminess. For meal prep, keep chicken and rice separate if you want crisper reheating.

Can I double the recipe?

Sure thing. Use a larger pot or two pans so you don’t overcrowd. You may need a few extra minutes of cook time if the pot runs deeper; watch liquid levels and add up to 1/2 cup more broth if needed.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil.

How do I know it’s done?

Chicken registers 165°F and rice should be tender with most liquid absorbed. Look for slightly glossy grains and reduced sauce around the edges. If the rice looks wet but tastes firm, give it a few extra minutes covered.

What if I don’t have ingredient X?

If you lack tomato paste, mash an extra 1/2 cup canned tomatoes into the pan to concentrate flavor. No fresh basil? Use 1 tsp dried and add at the start, but add some green garnish for visual brightness.

How I Like to Serve It

I love scooping this straight into bowls and topping with extra basil and Parmesan. Pair it with a crisp green salad and a glass of chilled white wine for an easy date-night at home. It works equally well for a cozy weeknight — leftovers make a great lunch. In summer, I serve it with crusty bread; in winter, it feels like a warm hug in a bowl.

Notes

• Store leftovers in the fridge up to 3 days; reheat in a skillet with a splash of broth for best texture.
• Safe cooking temp for chicken: 165°F. Always check thickest pieces with an instant-read thermometer.

Final Thoughts

Closing: Now go impress someone — or just yourself — with your homemade masterpiece!