One-Pot Tomato Basil Chicken and Rice

By AislePrompt Editorial · Published 2026-04-10 · Updated 2026-04-10

Simmered chicken and rice in a tomato-basil broth with aromatic garlic, ready in 40 minutes with minimal cleanup. This American-inspired one-pot recipe, ready in about 40 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 480 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.

Ingredients

• 1.5 lbs, cut into 1-inch pieces chicken thighs
• 2 tbsp olive oil
• 1, diced onion
• 3 cloves, minced garlic
• 1 cup long-grain rice
• 2 cups chicken broth
• 1 can (14 oz) diced tomatoes
• 1/4 cup, chopped fresh basil
• 1/2 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat, add 1.5 lbs chicken thighs, and cook for 5 minutes until browned on all sides; remove and set aside.
2. Step 2: Add 1 diced onion and 3 minced garlic cloves to the pot, cook for 3 minutes until softened and fragrant.
3. Step 3: Stir in 1 cup long-grain rice, then add 2 cups chicken broth, 1 can (14 oz) diced tomatoes, 1/4 cup fresh basil, 1/2 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper.
4. Step 4: Return chicken to pot, bring to a simmer, cover, and reduce heat to low; cook for 20 minutes until rice is tender and liquid is absorbed.
5. Step 5: Remove lid, fluff rice with a fork, and let sit 5 minutes before serving.