One-Pot Tomato and Herb Chicken with Rice

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-05 · Updated 2026-05-05

A comforting one-pot meal combining tender chicken thighs with fragrant herbs and vibrant tomato sauce, simmered with fluffy rice. This mediterranean-inspired one pot ready in about 50 minutes pairs bone-in chicken thighs, olive oil, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 6, 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 chicken thighs
• 3 tbsp olive oil
• 1 medium, finely chopped yellow onion
• 4 cloves, minced garlic cloves
• 1 can (14 oz) diced tomatoes
• 1 1/2 cups long grain white rice
• 3 cups chicken broth
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 1/4 cup chopped, for garnish fresh parsley

Instructions

1. Step 1: Heat 3 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Add 6 bone-in chicken thighs, skin side down, and sear for 5-6 minutes until golden brown and crisp on the edges, then flip and cook another 4 minutes. Remove chicken and set aside.
2. Step 2: Lower heat to medium, add 1 medium finely chopped yellow onion and sauté for 4-5 minutes until translucent and fragrant. Add 4 minced garlic cloves and cook for 1 minute more until aromatic.
3. Step 3: Stir in 1 can (14 oz) diced tomatoes with their juices, 1 tsp dried oregano, 1 tsp dried thyme, 1 1/2 tsp salt, and 1/2 tsp black pepper. Cook for 3 minutes to thicken the sauce slightly.
4. Step 4: Add 1 1/2 cups long grain white rice to the pot, stirring to coat the grains in the tomato mixture. Pour in 3 cups chicken broth, stir to combine, then nestle the seared chicken thighs back into the pot skin side up.
5. Step 5: Bring to a gentle boil, then reduce heat to low, cover tightly, and simmer for 20 minutes until the rice is tender and the chicken is cooked through.
6. Step 6: Remove from heat and let rest covered for 5 minutes. Garnish with 1/4 cup chopped fresh parsley before serving.