One-Pot Baked Chicken with Tomato and Basmati Rice

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A comforting one-pot meal combining tender chicken thighs with fragrant basmati rice simmered in a tomato-infused broth. This mediterranean-inspired rice & grains 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.

★ 4.4 (8 ratings) Prep: 15 min Cook: 40 min Serves 4 Mediterranean cuisine 520 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does One-Pot Baked Chicken with Tomato and Basmati Rice take to make?

Total time is about 55 minutes (15 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover One-Pot Baked Chicken with Tomato and Basmati Rice?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep basmati rice from drying out.

Can I substitute ingredients in One-Pot Baked Chicken with Tomato and Basmati Rice?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale One-Pot Baked Chicken with Tomato and Basmati Rice for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with One-Pot Baked Chicken with Tomato and Basmati Rice?

Mediterranean rice & grains like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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