One-Pot Creamy Tomato Basil Chicken with Rice

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A comforting, all-in-one meal featuring tender chicken in a rich tomato-basil sauce, served over perfectly cooked rice for a satisfying weeknight dinner. This Italian-American-inspired one-pot recipe, ready in about 50 minutes, pairs Chicken breasts, Olive oil, Onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 510 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.

Prep: 15 min Cook: 35 min Serves 4 Italian-American cuisine 510 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Add 1.5 lbs cubed chicken breasts and cook for 5-6 minutes until golden brown on all sides, then remove and set aside.
  2. Step 2: Add 1 diced medium onion and 3 minced garlic cloves to the pot, sautéing for 3 minutes until onion is translucent and fragrant.
  3. Step 3: Stir in 2 tbsp tomato paste and cook for 1 minute until darkened, then add 1 can diced tomatoes and 1 cup chicken broth, scraping up browned bits.
  4. Step 4: Return chicken to pot, add 1/2 cup heavy cream and 1 tsp salt, then bring to a gentle simmer.
  5. Step 5: Stir in 1 cup uncooked rice, cover, and cook on low heat for 18-20 minutes until rice is tender and liquid is absorbed, stirring once halfway through.
  6. Step 6: Remove lid, stir in 1/4 cup chopped fresh basil and 1/2 tsp black pepper, then let rest covered for 5 minutes before serving.

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