Some nights call for dinner that looks impressive but barely asks anything of you. This Basil Chicken is one of those meals. Juicy chicken, fragrant basil, sweet tomatoes, and rice that soaks up every bit of flavour all happen in one pan, because washing multiple pots is not a personality trait.
It is the kind of dish you make when you want comfort without chaos. The rice cooks right alongside the chicken, the tomatoes melt into a glossy sauce, and fresh basil swoops in at the end like it planned the whole thing. Low effort, high reward, zero drama.
- Why People Love This Recipe (And Make It On Repeat)
- What Goes Into Basil Chicken
- Optional Add Ins and Easy Swaps
- How To Make Basil Chicken
- Pro Tips From Someone Who Has Made This Too Many Times
- Recipe FAQ’s
- Watch Me Make Basil Chicken on Video
- One Pan Tomato Basil Chicken and Rice Recipe
Why People Love This Recipe (And Make It On Repeat)
- One pan, no babysitting. Everything cooks together, which means fewer dishes and flavours that actually make sense because they had time to get to know each other.
- Rice that actually tastes like something. Cooking the rice in the tomato basil juices gives you fluffy grains with real depth, not sad steamed rice on the side.
- Weeknight friendly but dinner party cute. It is relaxed enough for Tuesday but still looks like you tried when you bring the pan to the table.
- Basil does the heavy lifting. Fresh basil at the end keeps the dish bright and fragrant without needing extra sauces or fancy tricks.
What Goes Into Basil Chicken
This Basil Chicken recipe comes together with simple pantry staples and fresh basil to give it that vibrant flavor.
- Chicken Thighs: Bone-in, skin-on thighs stay juicy while baking, and the crispy skin adds rich flavor to the rice beneath.
- Long Grain Rice: Rinsed before cooking, it absorbs all the savory juices, tomatoes, and herbs, making every bite full of flavor.
- Crushed Tomatoes: They create a saucy base that blends beautifully with basil, giving this meal its classic tomato basil chicken taste.
- Fresh Basil: Chopped basil leaves add brightness and freshness, turning the dish into a fragrant, herby basil chicken rice you’ll love.
Note: Please see recipe card at the bottom for a full list of ingredients with measurements.
Optional Add Ins and Easy Swaps
Feeling a little adventurous or working with what is in the fridge. Try one of these.
- Mozzarella or Burrata: Scatter over the top just before serving for a creamy, melty finish.
- Chilli Flakes: A pinch goes a long way if you like a gentle kick with your basil chicken rice.
- Chicken Stock Instead of Water: Boosts the savoury depth without changing the method.
- Brown Rice: Works, but you will need extra liquid and a longer cooking time. Worth it if you like a nuttier bite.
How To Make Basil Chicken
- Preheat and Prepare: Preheat the oven to 200°C | 400°F. Heat olive oil in a large, deep ovenproof skillet or pan about 30 cm (12 inches) wide.
- Sear the Chicken: Place the chicken thighs skin side down and sear for 3–4 minutes. Flip each thigh and sear until golden, then transfer to a warm plate.
- Cook Aromatics: Add garlic to the pan and sauté for 30 seconds until fragrant. Stir in onion and red bell pepper and cook for about 3 minutes until softened.
- Add Flavor Base: Mix in sun dried tomatoes, rice, crushed tomatoes, and chicken broth. Season with salt, pepper, and dried basil, then bring to a simmer.
- Return Chicken: Nestle the chicken thighs skin side up into the rice mixture. Spoon some tomato sauce over the tops, cover with foil, and bring to a gentle boil.
- Bake the Dish: Transfer the covered skillet to the oven and bake for about 40 minutes, or until the rice is tender and the chicken is fully cooked through.
- Crisp the Chicken: Remove the foil, switch to broil or grill, and cook for 10 minutes more until the chicken skin is crispy and golden.
- Finish and Serve: Taste and adjust seasoning with extra salt if needed. Sprinkle with freshly chopped basil and serve hot.
Serve this hearty basil chicken rice with a side of Zucchini Carbonara for a creamy yet light vegetable dish that won’t overpower the main. The zucchini noodles give a fresh twist while the sauce adds just enough richness to balance the tomato and basil flavors. For something warming to start, a bowl of Lentil Soup is simple, nutritious, and earthy—perfect for pairing with the bright, herby notes of the chicken and rice.
To finish the meal, Chocolate Raspberry Cheesecake makes an indulgent finale with its rich chocolate base and tangy berry swirl. Together, these sides and dessert turn your tomato basil chicken recipe into a memorable dinner spread that feels equal parts cozy and refined. And if you want to sneak in an extra savory side, my Brussel Sprouts With Bacon adds the perfect crispy, smoky touch.
Pro Tips From Someone Who Has Made This Too Many Times
- Sear the chicken properly first. A little colour equals a lot more flavour later when everything simmers together.
- Do not stir the rice too much. Let it cook undisturbed so it stays fluffy instead of sticky.
- Add basil last, always. Stir it through right before serving so it stays bright and fragrant.
- Rest before serving. Giving the pan five minutes off the heat helps the rice finish absorbing the sauce and makes everything taste better.
Long grain rice is perfect since it cooks up fluffy and absorbs the sauce beautifully. You can also use arborio rice if you prefer a creamier, risotto-like texture.
Make sure to rinse the rice before cooking and don’t add extra liquid unless needed. Covering tightly while baking helps it absorb just the right amount of broth.
Red bell peppers are classic, but zucchini, spinach, or even mushrooms would work nicely and blend with the tomato-basil base.
Watch Me Make Basil Chicken on Video
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IngredientsUSMetric1x2x3x
- ▢ 6 chicken thighs skin on, bone in
- ▢ 1 tablespoon olive oil
- ▢ 2 cloves garlic chopped
- ▢ 1 onion diced
- ▢ 1 red bell pepper deseeded and chopped
- ▢ 1/3 cup sun dried tomato strips in oil chopped, optional: but adds flavour
- ▢ 1 1/3 cup long grain rice uncooked, rinsed (arborio rice may also be used for a risotto-like consistency)
- ▢ 14.5 ounce crushed tomatoes with liquid
- ▢ 1 3/4 cups chicken broth or chicken stock
- ▢ 1-2 teaspoons salt adjust to your taste
- ▢ 1/2 teaspoon pepper adjust to your taste
- ▢ 1 teaspoon dried basil
- ▢ 1/4 cup fresh basil leaves chopped
- ▢ 1 pinch fresh basil extra chopped, to serve
Instructions
- Preheat oven to 200°c | 400°F. Heat the oil in a large, deep ovenproof cast iron skillet/or pan (over 30 cm or 12-inches). Add the chicken, skin side down; sear for 3-4 mins on medium-high heat. Turn each thigh and sear until golden all over. Transfer the chicken onto a warm plate.
- Add the garlic; fry until fragrant (about 30 seconds). Add the onion and red peppers / capsicum; fry for about 3 minutes or until and onion is transparent. Stir in the sun dried tomatoes, rice, crushed tomatoes and chicken broth (stock). Season with salt, pepper and dried basil. Bring to a simmer and allow the rice to soak up all the tomato flavours.
- Place chicken thighs, skin side up, over rice. Bring to the boil; rotate the chicken in the tomato sauce to coat; cover with foil; transfer to preheated oven and allow to bake for about 40 minutes, or until the rice has softened and absorbed the liquid and the chicken is cooked through. Stir through an extra 1/4 cup of water to the rice ONLY if needed (if rice hasn’t cooked fully).
- Remove cover; change oven settings to broil / grill on medium heat for a further 8-10 minutes or until the chicken is crispy and golden.
- Season with extra salt to taste; sprinkle with freshly chopped basil to serve.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
One Pan Tomato Basil Chicken and Rice
Ingredients
- 6 chicken thighs skin on, bone in
- 1 tablespoon olive oil
- 2 cloves garlic chopped
- 1 onion diced
- 1 red bell pepper deseeded and chopped
- 1/3 cup sun dried tomato strips in oil chopped, optional: but adds flavour
- 1 1/3 cup long grain rice uncooked, rinsed (arborio rice may also be used for a risotto-like consistency)
- 14.5 ounce crushed tomatoes with liquid
- 1 3/4 cups chicken broth or chicken stock
- 1-2 teaspoons salt adjust to your taste
- 1/2 teaspoon pepper adjust to your taste
- 1 teaspoon dried basil
- 1/4 cup fresh basil leaves chopped
- 1 pinch fresh basil extra chopped, to serve
Instructions
- Preheat oven to 200°c | 400°F. Heat the oil in a large, deep ovenproof cast iron skillet/or pan (over 30 cm or 12-inches). Add the chicken, skin side down; sear for 3-4 mins on medium-high heat. Turn each thigh and sear until golden all over. Transfer the chicken onto a warm plate.
- Add the garlic; fry until fragrant (about 30 seconds). Add the onion and red peppers / capsicum; fry for about 3 minutes or until and onion is transparent. Stir in the sun dried tomatoes, rice, crushed tomatoes and chicken broth (stock). Season with salt, pepper and dried basil. Bring to a simmer and allow the rice to soak up all the tomato flavours.
- Place chicken thighs, skin side up, over rice. Bring to the boil; rotate the chicken in the tomato sauce to coat; cover with foil; transfer to preheated oven and allow to bake for about 40 minutes, or until the rice has softened and absorbed the liquid and the chicken is cooked through. Stir through an extra 1/4 cup of water to the rice ONLY if needed (if rice hasn’t cooked fully).
- Remove cover; change oven settings to broil / grill on medium heat for a further 8-10 minutes or until the chicken is crispy and golden.
- Season with extra salt to taste; sprinkle with freshly chopped basil to serve.
Notes
Nutrition
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