One-Pot Tomato Basil Chicken with Garlic Parmesan Rice

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

Tender chicken breasts simmered in a vibrant tomato basil sauce served over creamy garlic parmesan rice, all cooked together in one pot for easy cleanup. This international-inspired one pot ready in about 40 minutes pairs boneless skinless chicken breasts, olive oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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

• 4 pieces (about 1.5 lbs) boneless skinless chicken breasts
• 3 tbsp olive oil
• 4 cloves, minced garlic cloves
• 1 pint, halved cherry tomatoes
• 2 tbsp tomato paste
• 2 cups low sodium chicken broth
• 1 cup uncooked long grain white rice
• 1/4 cup, chopped fresh basil leaves
• 1/2 cup, grated Parmesan cheese
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp optional red pepper flakes

Instructions

1. Step 1: Heat 3 tbsp olive oil in a large deep skillet or Dutch oven over medium-high heat. Season 4 boneless skinless chicken breasts with 1 tsp salt and 1/2 tsp black pepper, then add to the skillet and sear for 4 minutes on each side until golden brown but not fully cooked. Remove chicken and set aside.
2. Step 2: In the same skillet, add 4 minced garlic cloves and sauté for 30 seconds until fragrant. Stir in 2 tbsp tomato paste and cook for 1 minute to deepen flavor.
3. Step 3: Add 1 pint halved cherry tomatoes and cook for 3 minutes until they begin to soften and release juices.
4. Step 4: Pour in 2 cups low sodium chicken broth and bring to a simmer. Stir in 1 cup uncooked long grain white rice, making sure it is evenly distributed.
5. Step 5: Nestle the seared chicken breasts back into the skillet on top of the rice mixture. Cover and reduce heat to low. Cook for 18-20 minutes until the rice is tender and the chicken reaches an internal temperature of 165°F.
6. Step 6: Remove skillet from heat, sprinkle 1/4 cup chopped fresh basil and 1/2 cup grated Parmesan cheese over the top. Cover and let rest for 5 minutes to allow flavors to meld and cheese to melt.