Tomato Basil Baked Chicken and Rice
Tomato Basil Baked Chicken and Rice is a comforting, hearty dish that’s perfect for any night of the week. The combination of juicy chicken, fragrant basil, and rich tomato sauce all baked together with fluffy rice makes for a meal that’s as delicious as it is satisfying. This dish is a family favorite because it’s easy to prepare, packed with flavor, and versatile enough to please even the pickiest eaters.
Prepping the Chicken
Rinse the chicken pieces under cold water and pat dry with paper towels. Season generously with salt and pepper. Let the chicken sit at room temperature while you prepare the other ingredients.
Prepping the Rice and Vegetables
Rinse the rice under cold water until the water runs clear. This helps remove excess starch and prevents the rice from becoming gummy. Dice the onion and mince the garlic. If using fresh tomatoes, chop them into small pieces.
Creating the Tomato Basil Sauce
Ingredients for the Sauce
To make the sauce, you’ll need:
- 2 cups of diced tomatoes (or a 15-ounce can of diced tomatoes)
- 1/2 cup of fresh basil leaves, chopped
- 4 cloves of garlic, minced
- 1 onion, diced
- 1 cup of chicken broth
- Salt and pepper to taste
Cooking the Sauce
Heat a tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute. Add the diced tomatoes and chicken broth, then bring to a simmer. Cook for about 10 minutes, until the sauce has thickened slightly. Stir in the chopped basil and season with salt and pepper to taste.
Assembling the Dish
Layering the Rice and Chicken
Preheat your oven to 375°F (190°C). In a large baking dish, spread the rinsed rice evenly on the bottom. Arrange the seasoned chicken pieces on top of the rice in a single layer.
Adding the Sauce
Pour the tomato basil sauce over the chicken and rice, making sure everything is evenly coated. Cover the baking dish with aluminum foil to keep the moisture in during baking.
Baking Instructions
Oven Temperature and Timing
Bake the dish in the preheated oven for about 45-50 minutes, or until the chicken is cooked through and the rice is tender. The internal temperature of the chicken should reach 165°F (74°C).
Tips for Even Baking
For even baking, make sure the chicken pieces are not overcrowded in the baking dish. If needed, use two smaller dishes instead of one large one. Check the dish halfway through cooking and stir the rice slightly if it looks like it’s drying out.
Serving Suggestions
Side Dishes to Complement Tomato Basil Baked Chicken and Rice
This dish pairs well with a variety of sides. Consider serving it with:
- Steamed vegetables, like broccoli or green beans
- A fresh garden salad
- Garlic bread or crusty French bread
Presentation Tips
For an attractive presentation, sprinkle some extra chopped basil and grated Parmesan cheese over the top just before serving. The vibrant green of the basil and the golden cheese will make the dish look even more inviting.
Tips for the Perfect Tomato Basil Baked Chicken and Rice
Common Mistakes to Avoid
- Overcooking the Chicken: This can make the meat dry. Use a meat thermometer to ensure it reaches 165°F (74°C).
- Underseasoning: Make sure to season each layer (rice, chicken, and sauce) adequately for the best flavor.
- Not Rinsing the Rice: Rinsing removes excess starch and prevents clumping.
Pro Tips for Extra Flavor
- Use Fresh Ingredients: Fresh tomatoes and basil will give the best flavor.
- Add a Splash of White Wine: Deglaze the pan with white wine after cooking the onions and garlic for extra depth.
Healthier Alternatives
Using Brown Rice Instead of White Rice
Substitute white rice with brown rice for a healthier option. Note that brown rice may require a longer cooking time and additional liquid.
Low-Fat Substitutions
Use skinless chicken breasts and reduce the amount of olive oil for a lower-fat version. You can also use low-sodium chicken broth to reduce the sodium content.
Storing and Reheating Leftovers
Proper Storage Methods
Store leftover Tomato Basil Baked Chicken and Rice in an airtight container in the refrigerator for up to 3 days.
Best Ways to Reheat
To reheat, place the leftovers in a baking dish, cover with foil, and warm in a 350°F (175°C) oven for about 20 minutes. You can also reheat in the microwave, though the rice may not stay as fluffy.
Frequently Asked Questions
FAQ 1: Can I use bone-in chicken for this recipe?
Yes, bone-in chicken can be used. Adjust the cooking time as needed to ensure the chicken is fully cooked.
FAQ 2: What if I don’t have fresh basil?
You can use dried basil in a pinch. Use about 2 tablespoons of dried basil as a substitute for 1/2 cup of fresh basil.
FAQ 3: Can I add other vegetables to this dish?
Absolutely! Bell peppers, zucchini, or spinach would be great additions. Sauté them with the onions and garlic before adding to the sauce.
FAQ 4: How can I make this dish dairy-free?
Simply omit the Parmesan cheese, and the rest of the recipe is naturally dairy-free.
FAQ 5: Can I make this dish ahead of time?
Yes, you can assemble the dish up to a day in advance. Cover and refrigerate, then bake when ready to serve. You may need to add a few extra minutes to the baking time if baking directly from the fridge.
Tomato Basil Baked Chicken and Rice
Tomato Basil Baked Chicken and Rice is a comforting, hearty dish that's perfect for any night of the week. The combination of juicy chicken, fragrant basil, and rich tomato sauce all baked together with fluffy rice makes for a meal that's as delicious as it is satisfying. This dish is a family favorite because it's easy to prepare, packed with flavor, and versatile enough to please even the pickiest eaters.
Ingredients
- Chicken:
- 6 bone in skin on Chicken Thighs (see notes)
- 2 tsp Paprika
- 1 tsp EACH: Dried Parsley, Garlic Powder
- 3/4 tsp Salt
- 1/2 tsp EACH: Onion Powder, Dried Basil
- 1/4 tsp Black Pepper
- Tomato Basil Rice:
- 1 1/2 cups (~300g) Uncooked Long Grain Rice
- 1 1/2 cups / 375ml Hot Chicken Stock
- 1 1/2 cups / 375ml Hot Water
- 1 cup / 125g Sun Dried Tomatoes, finely diced (patted dry to remove oil)
- 1/4 cup / 65g Tomato Puree (Tomato Paste in US)
- 1 small bunch of Fresh Basil, finely diced
- 1 medium White Onion, finely diced
- 1 1/2 tsp Dried Basil
- 1/2 tsp Salt (can adjust to preference)
- Oil Spray, as needed
- To Serve:
- Rocket/Arugula or Watercress
- Shaved Parmesan
- Balsamic Glaze
Instructions
In a small pot combine 2 tsp paprika, 1 tsp garlic powder & dried parsley, 3/4 tsp salt, 1/2 tsp onion powder & dried basil and 1/4 tsp black pepper. Coat the chicken skin-side-up with around 2/3 of the spice mix, lightly rub, then flip over the chicken and rub in the rest of the seasoning. Place to one side.
Add the diced onion to a baking dish and spray with oil. Pop in the oven at 180C/350F for 10mins, or until it just begins to soften/pick up colour.
When the onion is cooked, pour chicken stock & water into the baking dish. Add tomato puree, sun dried tomatoes, dried basil and salt. Use a whisk to blend the tomato puree, then add rice and give it all a final stir.
Place chicken in the dish skin-side-up and coat in a little oil spray. Don't worry if the liquid covers some of the skin, it'll soon reduce in the oven. Pop the whole thing in the oven at 180C/350F for 50mins, or until the chicken skin is crispy and beginning to char, with the liquid reduced right down and the rice around the edges cooked. Let it rest for 5mins.
Remove the chicken then sprinkle fresh basil over the rice. Use a fork to combine the basil and fluff up the rice. Serve chicken thighs with rice and a side salad of leafy green, shaved parmesan and balsamic glaze!
Notes
a) Rice - I find long grain rice comes out the fluffiest, but most white kinds of rice work well. I've tested with Basmati which works really well, but I imagine Jasmine would work well too.
b) Dish Size - I find 8x12" (20x30cm) works perfectly because most of the rice is covered and the liquid rises to the perfect level on the chicken. This means the rice doesn't dry out and the chicken stays moist. If your dish is much bigger consider cooking the 1st 20-30mins with foil on, just to ensure the rice doesn't dry out (more rice will be exposed).
c) Oil/Chicken Skin - I love keeping the skin on the chicken (there's nothing better than crispy chicken skin IMO). It does release a good bit of fat, which adds a good bit of flavour to the rice. However, because of this it's essential to not coat the chicken in oil (only a light oil spray before going in) and the same with the onion. If you pour in regular oil you run the risk of the rice coming out greasy. Also just make sure you drain away the oil of the sun dried tomato for the same reason.
d) Al Dente Rice - The rice may be slightly al dente once out of the oven, but after resting and fluffing it up, it should be perfectly cooked. Sometimes you might find the rice directly under the chicken is still a touch raw. If this is the case, just lift the chicken thighs and use a fork to mix up the rice underneath. Allow everything to rest for around 5-10mins before stirring in the fresh basil.
e) Salt - Different stocks will have varying levels of saltiness. I find general 1/2 tsp in with the rice is absolutely fine, but you could always start off with 1/4 tsp and then adjust once it's out of the oven.
f) Serving - This will feed 6 with a side salad. I highly recommend balsamic glaze and parmesan, both of which perfect the tomato and basil perfectly!
g) Leftovers - Allow to cool then tightly cover in the fridge (should be good for a couple of days, longer at your discretion). Reheat chicken in the oven at the same temp until piping hot through the centre. Microwave rice.
g) Calories - based on 1/6 of the whole recipe with no side salad.
Nutrition Information:
Amount Per Serving: Calories: 572