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Tomato Basil Baked Chicken and Rice Recipe
Ben Carraoli

Tomato Basil Baked Chicken and Rice Recipe

From the moment I pulled this Tomato Basil Baked Chicken and Rice out of the oven, I knew it was a winner. The way the savory tomato aroma fills the kitchen, blending with fresh basil and crispy chicken, is pure comfort.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 6
Course: Dinner
Calories: 572
Ingredients Method

Ingredients
  

  • Chicken
  • 6 chicken thighs bone-in, skin-on: Crispy skin and juicy meat add rich flavor and texture.
  • 2 tsp paprika: Gives a warm earthy depth to the chicken.
  • 1 tsp garlic powder and 1/2 tsp onion powder: Balanced aroma and savoriness.
  • 1 tsp dried parsley and 1/2 tsp dried basil: Bring subtle herbal notes.
  • 3/4 tsp salt and 1/4 tsp pepper: Essential for seasoning every bite.
  • Tomato Basil Rice
  • 1 1/2 cups long-grain rice 300g: Absorbs all the savory flavors beautifully.
  • 1 1/2 cups chicken stock and 1 1/2 cups water 375ml each, hot: Cook the rice to fluffy perfection.
  • 1 cup sun-dried tomatoes 125g, diced: Adds bursts of tangy richness.
  • 1/4 cup tomato puree 65g: Gives the rice its deep tomato flavor.
  • 1 small bunch fresh basil chopped: A pop of freshness in every bite.
  • 1 medium white onion diced: Enhances the base with sweetness.
  • 1 1/2 tsp dried basil and 1/2 tsp salt: Complements the tomato and rice mixture.
  • To Serve
  • Rocket/arugula or watercress: For a peppery fresh side.
  • Shaved parmesan and balsamic glaze: Adds sharp creamy and tangy finishing touches.

Method
 

  1. Start by preparing your chicken thighs. Pat them dry for ultimate crispiness, then mix paprika, garlic powder, parsley, basil, salt, onion powder, and pepper in a bowl. Rub two-thirds of the seasoning on the skin side and the remaining on the undersides of the thighs. Trust me, the seasoning adds an incredible depth of flavor as it bakes.
  2. Begin the rice by spreading diced onions evenly across a greased baking dish. Roast them at 350°F (180°C) for about 10 minutes to soften and develop a light caramel color. Then stir together hot chicken stock, water, tomato puree, sun-dried tomatoes, dried basil, and salt directly in the dish. Spread the rice evenly over the top but don’t stir here—that even layer ensures perfect cooking.
  3. Place the seasoned chicken on top of the rice, skin-side up, allowing the juices to seep down as it cooks. An optional spray of oil will ensure the skin crisps to perfection. Bake uncovered for about 50 minutes. By then, your rice will cook to fluffy goodness, and the chicken will turn golden and crispy.
  4. Once baked, allow the dish to rest for 10 minutes before serving. I find this step essential because it lets the rice absorb any remaining liquid, giving you those tender, satisfying grains. Gently fluff the rice with a fork and sprinkle in fresh basil to brighten the dish.
  5. Serve piping hot, with a side salad or roasted veggies. Garnish with shaved parmesan and drizzle some balsamic glaze for that final gourmet touch. Trust me, this meal feels fancy without being fussy.