One-Pot Baked Chicken with Tomato and Basmati Rice

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

A comforting one-pot meal combining tender chicken thighs with fragrant basmati rice simmered in a tomato-infused broth. This Mediterranean-inspired rice and grain recipe, ready in about 55 minutes, pairs bone-in, skin-on chicken thighs, basmati rice, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 6 pieces bone-in, skin-on chicken thighs
• 1 1/2 cups basmati rice
• 3 tbsp olive oil
• 1 medium yellow onion, diced
• 4 garlic cloves, minced
• 1 cup canned diced tomatoes
• 3 cups chicken broth
• 1 tsp paprika
• 1/2 tsp ground cumin
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 2 tbsp fresh parsley, chopped

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Instructions

1. Step 1: Preheat oven to 375°F. Heat 3 tbsp olive oil in a large oven-safe skillet over medium-high heat. Add 6 bone-in, skin-on chicken thighs skin-side down and cook for 5-6 minutes until the skin is golden and crisp, then flip and cook 3 more minutes. Remove chicken and set aside.
2. Step 2: In the same skillet, add 1 medium diced yellow onion and 4 minced garlic cloves, sauté over medium heat for 4 minutes until translucent and fragrant.
3. Step 3: Stir in 1 cup canned diced tomatoes, 1 1/2 cups basmati rice, 1 tsp paprika, 1/2 tsp ground cumin, 1 1/2 tsp salt, and 1/2 tsp black pepper. Cook for 2 minutes, stirring to coat the rice with spices and tomato.
4. Step 4: Pour in 3 cups chicken broth and bring to a simmer. Nestle the browned chicken thighs back into the rice mixture skin-side up.
5. Step 5: Transfer the skillet to the preheated oven and bake uncovered for 25-30 minutes until the rice is tender and chicken is cooked through (internal temp 165°F).
6. Step 6: Remove from oven, sprinkle with 2 tbsp chopped fresh parsley, and let rest 5 minutes before serving.