One-Pot Creamy Tomato Chicken and 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 with tender chicken, fluffy rice, and a creamy tomato sauce—. This American-inspired kid-friendly recipe, ready in about 45 minutes, pairs chicken thighs, olive oil, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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: 10 min Cook: 35 min Serves 4 American cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 1 tbsp olive oil in a large Dutch oven over medium-high heat. Add 1.5 lbs chicken thighs and cook for 5-6 minutes per side until golden brown; remove and set aside.
  2. Step 2: Add 1 diced onion and 2 minced garlic cloves to the pot, sautéing for 3-4 minutes until onion is soft and translucent.
  3. Step 3: Stir in 1 (14 oz) can diced tomatoes, 1 cup chicken broth, 1 cup long-grain rice, 1/2 tsp dried basil, 1/4 tsp salt, and 1/4 tsp black pepper; bring to a simmer.
  4. Step 4: Return the chicken to the pot, cover, reduce heat to low, and cook for 20-25 minutes until rice is tender and liquid is absorbed, stirring once halfway through.
  5. Step 5: Remove from heat, let stand for 5 minutes, then sprinkle with 1/4 cup grated Parmesan cheese before serving.

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