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.
