One Pan Chicken and Rice with Sun Dried Tomato, Parmesan and Basil
If you’re looking for a comforting and delicious meal that can be made in one pan, look no further than this One Pan Chicken and Rice with Sun Dried Tomato, Parmesan and Basil. This dish combines juicy chicken thighs with aromatic rice, zesty sun-dried tomatoes, and a sprinkle of fresh basil and Parmesan. It’s perfect for busy weeknights or a cozy weekend dinner. The best part? Cleanup is a breeze, making it a win-win for both your taste buds and your kitchen.
What Sets This Recipe Apart
This One Pan Chicken and Rice with Sun Dried Tomato, Parmesan and Basil stands out for several reasons. First and foremost, the use of bone-in, skin-on chicken thighs ensures maximum flavor and juiciness, while the rice absorbs all the delicious chicken broth and sundried tomato goodness. The combination of fresh basil and Parmesan adds a delightful finish, making each bite a burst of flavor. Plus, the one-pan method means you get a hearty meal without the hassle of multiple dishes.
Gather These Ingredients
To create this mouthwatering dish, you’ll need the following ingredients:
- 1 tablespoon olive oil
- 5-6 chicken thighs, bone-in, skin-on
- Salt and pepper to taste
- 3 cloves garlic, minced
- 2 cups College Inn chicken broth
- 1 cup uncooked Jasmine or Basmati rice, washed
- 1/2 cup sun-dried tomatoes in oil, drained and chopped
- 1/4 cup fresh basil, chopped (or about 10 leaves)
- 1/2 cup Parmesan cheese, shredded
Hardware & Gadgets
Before diving into the cooking process, gather the necessary kitchen tools:
- Large skillet – for cooking everything in one pan.
- Wooden spoon – perfect for stirring and scraping up those flavorful bits.
- Measuring cups and spoons – to accurately measure your ingredients.
- Sharp knife – for chopping garlic and sun-dried tomatoes.
- Cutting board – to protect your countertops while prepping.
One Pan Chicken and Rice with Sun Dried Tomato, Parmesan and Basil: How It’s Done
Get ready to whip up this delicious dish! Follow these simple steps:
Step 1: Sear the Chicken
In your large skillet, heat the olive oil over medium-high heat. Season the chicken thighs with salt and pepper. Once the oil is shimmering, add the chicken thighs skin-side down. Sear for about 5-7 minutes until the skin is golden brown and crispy. Flip the chicken and cook for another 3-4 minutes. Remove the chicken from the skillet and set aside on a plate.
Step 2: Sauté the Garlic
In the same skillet, add minced garlic and sauté for about 30 seconds until fragrant. Be careful not to let it burn, as burnt garlic can impart a bitter flavor.
Step 3: Add the Rice and Broth
Add the washed rice to the skillet, stirring to combine with the garlic. Then, pour in the chicken broth and bring to a gentle boil. This step is crucial as it infuses the rice with flavor.
Step 4: Incorporate the Sun-Dried Tomatoes
Stir in the chopped sun-dried tomatoes, distributing them evenly throughout the rice. This will add a tangy depth of flavor that pairs beautifully with the chicken.
Step 5: Nestle the Chicken
Return the seared chicken thighs to the skillet, placing them on top of the rice mixture. Reduce the heat to low, cover the skillet with a lid, and let it simmer for about 25-30 minutes. This allows the rice to absorb the broth and the chicken to cook through.
Step 6: Finish with Basil and Parmesan
Once the chicken is cooked and the rice is tender, remove the skillet from heat. Sprinkle the chopped basil and shredded Parmesan cheese over the top. Cover the skillet for an additional 5 minutes to let the cheese melt slightly.
Step 7: Serve and Enjoy
Fluff the rice with a fork, making sure to mix in the melted cheese and basil. Serve the One Pan Chicken and Rice with Sun Dried Tomato, Parmesan and Basil hot from the skillet, garnished with extra basil if desired. Enjoy the savory, comforting flavors!
How to Make It Lighter
If you’re looking to lighten up the dish, here are some simple substitutions:
- Use skinless chicken thighs or chicken breasts for a leaner option.
- Replace half of the rice with cauliflower rice to reduce carbs.
- Use low-sodium chicken broth to keep the sodium levels in check.
- Omit the Parmesan cheese or use a lighter cheese option, such as part-skim mozzarella.
Behind the Recipe
This One Pan Chicken and Rice with Sun Dried Tomato, Parmesan and Basil is inspired by the desire for simple yet flavorful meals. The combination of ingredients not only offers a delicious taste but also provides a colorful and inviting presentation. The use of sun-dried tomatoes adds a unique twist, making this dish stand out from traditional chicken and rice recipes. It’s a perfect meal for family gatherings or a cozy night in, bringing everyone together around the table.
Make-Ahead & Storage
For those busy weeknights, this One Pan Chicken and Rice with Sun Dried Tomato, Parmesan and Basil can be made ahead of time.
- Prepare the chicken and rice mixture up to the point of cooking, then store it in the refrigerator for up to 24 hours.
- To reheat, simply warm it in the skillet over medium heat until heated through, adding a splash of chicken broth if needed.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop, adding a bit of broth to keep the rice moist.
One Pan Chicken and Rice with Sun Dried Tomato, Parmesan and Basil Q&A
Can I use boneless chicken thighs instead of bone-in?
Yes, boneless chicken thighs can be used. They will cook faster, so adjust the cooking time accordingly—about 20-25 minutes should suffice.
What type of rice works best for this recipe?
Jasmine or Basmati rice is ideal due to their fragrant qualities and ability to absorb flavors well, but any long-grain rice can work in a pinch.
Can I substitute fresh basil with dried basil?
While fresh basil provides the best flavor, you can use dried basil in a pinch. Use about 1 teaspoon of dried basil instead of 1/4 cup of fresh.
Is this dish freezable?
Yes, this One Pan Chicken and Rice with Sun Dried Tomato, Parmesan and Basil can be frozen. Allow it to cool completely before transferring it to an airtight container. It can be stored in the freezer for up to 3 months.
Ready, Set, Cook
Now that you have all the details, it’s time to gather your ingredients and get cooking! This One Pan Chicken and Rice with Sun Dried Tomato, Parmesan and Basil is sure to become a favorite in your household, offering a hearty and satisfying meal that is both simple and delicious. Whether you’re serving it for a family dinner or a special occasion, this dish promises to impress. Enjoy the process, and happy cooking!
One Pan Chicken and Rice with Sun Dried Tomato, Parmesan and Basil
Ingredients
Equipment
Method
- In your large skillet, heat the olive oil over medium-high heat. Season the chicken thighs with salt and pepper. Once the oil is shimmering, add the chicken thighs skin-side down. Sear for about 5-7 minutes until the skin is golden brown and crispy. Flip the chicken and cook for another 3-4 minutes. Remove the chicken from the skillet and set aside on a plate.
- In the same skillet, add minced garlic and sauté for about 30 seconds until fragrant. Be careful not to let it burn, as burnt garlic can impart a bitter flavor.
- Add the washed rice to the skillet, stirring to combine with the garlic. Then, pour in the chicken broth and bring to a gentle boil. This step is crucial as it infuses the rice with flavor.
- Stir in the chopped sun-dried tomatoes, distributing them evenly throughout the rice. This will add a tangy depth of flavor that pairs beautifully with the chicken.
- Return the seared chicken thighs to the skillet, placing them on top of the rice mixture. Reduce the heat to low, cover the skillet with a lid, and let it simmer for about 25-30 minutes. This allows the rice to absorb the broth and the chicken to cook through.
- Once the chicken is cooked and the rice is tender, remove the skillet from heat. Sprinkle the chopped basil and shredded Parmesan cheese over the top. Cover the skillet for an additional 5 minutes to let the cheese melt slightly.
- Fluff the rice with a fork, making sure to mix in the melted cheese and basil. Serve the One Pan Chicken and Rice with Sun Dried Tomato, Parmesan and Basil hot from the skillet, garnished with extra basil if desired.
Notes
- For a lighter dish, use skinless chicken thighs or chicken breasts.
- Replace half of the rice with cauliflower rice to reduce carbs.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
