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5) One-Pot Tomato Basil Chicken Thighs with Rice

Print Recipe
Prep Time 10 minutes
Cook Time 2 minutes
Total Time 12 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1.5 lbs boneless skinless chicken thighs about 6 thighs
  • 1 tbsp olive oil
  • 1 small onion diced (about 1 cup)
  • 3 cloves garlic minced
  • 1 cup long-grain rice rinsed
  • 14 oz can diced tomatoes with juices
  • 2 cups chicken broth
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 cup fresh basil leaves chopped
  • 2 tbsp grated Parmesan optional

Method
 

  1. Heat oil in a large skillet over medium-high. Sear chicken 3 minutes per side until light brown; remove.
  2. Add onion and garlic; cook 2 minutes until soft.
  3. Stir in rice and oregano; toast 1 minute.
  4. Pour in tomatoes and broth; scrape browned bits from pan.
  5. Nestle chicken back in, bring to a simmer.
  6. Cover and reduce heat to low; cook 18-20 minutes until rice is tender and chicken is cooked through.
  7. Stir in basil and Parmesan; taste and adjust salt.
  8. Let sit 5 minutes before serving.