One-Pot Tomato and Herb Chicken with Rice

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 one-pot recipe, ready in about 50 minutes, pairs bone-in chicken thighs, olive oil, and yellow onion for a weeknight-friendly dinner. 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 "Build a week of meals around this recipe" 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 yellow onion, finely chopped
• 4 garlic cloves, minced
• 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 fresh parsley, for garnish

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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.