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30 Minute Sun-dried Tomato, Parmesan, and Basil Chicken and Rice Recipe

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4.3 from 51 reviews

A flavorful and comforting one-pan meal featuring juicy chicken thighs simmered with sun-dried tomatoes, fresh basil, and Parmesan cheese, all cooked together with aromatic jasmine or basmati rice in chicken broth. Ready in just 40 minutes, this dish combines rich Italian-inspired flavors with the convenience of stovetop cooking.

  • Total Time: 40 minutes
  • Yield: 4 servings

Ingredients

Chicken and Marinade

  • 1 tablespoon olive oil
  • 5-6 chicken thighs (bone-in, skin-on)
  • Salt and pepper, to taste
  • 3 cloves garlic, minced

Rice and Broth

  • 2 cups chicken broth (such as College Inn)
  • 1 cup uncooked Jasmine or Basmati rice, washed

Additional Flavorings

  • 1/2 cup sun-dried tomatoes in oil, drained and chopped
  • 1/4 cup fresh basil, chopped (about 10 leaves)
  • 1/2 cup Parmesan cheese, shredded

Instructions

  1. Sear the Chicken: Heat the olive oil in a large heavy-duty pan or pot over medium-high heat. Season the chicken thighs generously with salt and pepper. Place them skin-side down in the hot pan and cook for 4 to 5 minutes per side, or until the chicken is golden brown and the skin is crisp.
  2. Add Garlic and Simmer: Stir in the minced garlic and cook for about 30 seconds until fragrant. Pour in 2 cups of chicken broth, then cover the pan with a lid. Reduce the heat to medium-low and simmer the chicken, covered, for 12 to 15 minutes to cook through.
  3. Cook the Rice: Add the washed rice directly into the pot with the chicken and broth. Lower the heat to low, cover with the lid, and simmer gently for another 12 minutes, or until the rice has fully absorbed the broth and is tender. Do not remove the lid to allow the steam to cook the rice thoroughly.
  4. Add Flavorings and Cheese: Once the rice is cooked, carefully remove the chicken thighs and set them aside temporarily. Stir the chopped sun-dried tomatoes, fresh chopped basil, and shredded Parmesan cheese into the rice, mixing gently to combine.
  5. Reassemble and Serve: Return the chicken thighs to the pan on top of the rice mixture. For an optional crispy skin, sear the cooked chicken thighs skin-side down in a nonstick pan without additional oil for 3 minutes until the skin is crisp. Serve warm and enjoy.

Notes

  • For best results, wash the rice thoroughly before cooking to remove excess starch.
  • Using bone-in, skin-on chicken thighs adds moisture and flavor but you can use boneless thighs if preferred.
  • Sun-dried tomatoes packed in oil bring rich flavor; drain and chop them finely to distribute evenly.
  • To enhance the chicken skin crispiness, the bonus searing step is highly recommended after cooking.
  • Keep the lid on while simmering rice to trap steam and ensure even cooking.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian-American

Find it online: https://allyumcooks.com/30-minute-sun-dried-tomato-parmesan-and-basil-chicken-and-rice-recipe/