Tomato Basil Chicken and Rice: 1 Amazing Pot

Weeknights can be such a whirlwind, right? Between work, school, activities, and just trying to keep the house from becoming a disaster zone, the last thing I want to worry about is a huge mess in the kitchen. That’s exactly why I fell head over heels for this Tomato Basil Chicken and Rice in a Pot recipe. It’s my go-to when I need something delicious, healthy, and *fast* that practically cleans itself up. Seriously, one pot is all you need for tender chicken, aromatic rice, and that amazing burst of tomato and basil flavor. It’s become a lifesaver on those evenings when “what’s for dinner?” feels like a trick question!

Why You’ll Love This Tomato Basil Chicken and Rice in a Pot

Okay, honestly, why wouldn’t you love this dish? It hits all the right notes for a busy life:

• Super Easy: Everything cooks together in one pot, meaning way less fuss and way less to wash up afterwards. Trust me, this is a game-changer!
• Flavor Explosion: The combination of juicy chicken, tender rice, sweet tomatoes, and fresh basil is just *chef’s kiss*. It tastes like you spent hours on it.
• Quick & Reliable: From start to finish, you’re looking at less than an hour, making this Tomato Basil Chicken and Rice in a Pot perfect for a weeknight win.
• Healthy & Wholesome: It’s a complete meal packed with protein, carbs, and delicious veggies that will leave you feeling satisfied and energized.

Ingredients for Tomato Basil Chicken and Rice in a Pot

Alright, let’s get this party started! Here’s what you’ll need to whip up this amazing one-pot wonder. Don’t worry, most of this is probably already in your pantry!

• 1 lb boneless, skinless chicken thighs: These stay so nice and juicy! Make sure they’re trimmed of any excess fat.
• 1 and ½ tablespoon avocado oil: A nice neutral oil that’s great for searing and sautéing.
• 1 yellow onion diced: For that essential savory base.
• 1 red bell pepper diced: Adds a little sweetness and a beautiful pop of color.
• 2 cloves garlic: Because, well, garlic makes everything better! Mince ’em up fine.
• 1 and ⅓ cup long grain white rice: Regular white rice works perfectly here and cooks up fluffy.
• 1 (14.5 oz) can crushed tomatoes: These are the heart of our sauce, providing liquid and flavor.
• 1 and ⅓ cup water: Just enough to get the rice perfectly tender.
• ½ cup cherry tomatoes halved: These little bursts add freshness and a bit of texture.
• 1 tablespoon balsamic vinegar: A little secret weapon for depth and a hint of tang.
• 1 teaspoon dried basil: It’s a tomato basil dish, so basil is a must, even the dried stuff adds so much flavor!
• 1 teaspoon salt: To bring all the flavors together.
• ½ teaspoon pepper: Just a little kick!
• ¼ cup fresh basil leaves chopped: This is for that beautiful fresh finish right at the end. Don’t skip it!

Tips for Making the Perfect Tomato Basil Chicken and Rice in a Pot

You know, making this Tomato Basil Chicken and Rice in a Pot is pretty straightforward, but there are a few little tricks I’ve picked up that really make it sing. Trust me, these simple steps will elevate it from good to *amazing*!

First off, that sear on the chicken? Don’t skip it! Getting those thighs nicely golden brown in the pan first adds a fantastic depth of flavor and a lovely texture. It’s not about cooking them through at this stage, just giving them that beautiful color.

Next, when you add the onions and peppers, let them sauté until they’re nice and softened. This sweetness is key to building that flavorful foundation for your rice. Don’t rush this part; it makes a big difference.

When it comes to the rice, make sure you give it a good stir with the tomatoes and liquid. If it seems a little *too* thick, don’t be afraid to add just a splash more water. We’re aiming for a consistency where everything is just submerged so the rice can cook nice and evenly without getting mushy.

Oh, and this is a big one: resist the urge to peek too often! Once that lid is on, let it do its magic. Lifting the lid lets all the precious steam escape, and that’s what cooks the rice and chicken perfectly. You want that steam to work for you!

Step-by-Step Instructions for Tomato Basil Chicken and Rice in a Pot

Alright, let’s get cooking! This Tomato Basil Chicken and Rice in a Pot is built on a few simple steps that make all the difference. You’ll be amazed at how easy it is!

1. Sear the Chicken

   First things first, let’s get some lovely color on that chicken! Heat about half a tablespoon of that avocado oil in your pot or large skillet over medium-high heat. Once it’s shimmering, carefully lay in your chicken thighs. Sear them for about 2-3 minutes on each side until they’re beautifully golden brown. Don’t worry about cooking them all the way through; we’re just building flavor here. Pop them out onto a plate and set them aside for now.

2. Sauté Your Veggies

   In the same pan, add the rest of the avocado oil. Toss in your diced onion and red bell pepper. Let them sauté for about 5-7 minutes, stirring occasionally, until they start to soften up and smell amazing. Then, add your minced garlic and cook for just another minute until fragrant. Watch it closely so it doesn’t burn!

3. Bring It All Together

   Now for the fun part! Stir in the long grain white rice, the can of crushed tomatoes, those halved cherry tomatoes, balsamic vinegar, and the water. Give it all a good stir to combine everything. Add in your dried basil, salt, and pepper. Once it’s all mixed, gently nestle those seared chicken thighs right into the rice mixture. Make sure they’re mostly submerged so they cook evenly.

4. Simmer to Perfection

   Reduce the heat down to medium-low. Pop a lid on your pot or skillet – make sure it fits snugly! Let it simmer away for about 20-25 minutes. This is where the magic happens: the rice cooks, the chicken finishes cooking through, and all those delicious flavors meld together. Try not to lift the lid too much, as you want that steam to do its job!

   

5. Rest and Garnish

   Once the time is up and the rice looks tender and the chicken is cooked through, take the pot off the heat. Let it rest, still covered, for a good 5 minutes. This step is super important for allowing the rice to finish absorbing any extra liquid and become perfectly fluffy. Finally, lift the lid, sprinkle generously with your fresh chopped basil, and voilà! Time to serve up your gorgeous Tomato Basil Chicken and Rice in a Pot.

   

Ingredient Notes and Substitutions

I love this recipe because it’s so forgiving! If you don’t have avocado oil on hand, pretty much any neutral cooking oil like canola or even a light olive oil will work just fine. Just avoid super strong-flavored oils like extra virgin olive oil, as they might clash a bit. And for the rice, while long-grain white rice is perfect, you could try brown rice, but you’ll definitely need to add more liquid and cook it for a lot longer – patience is key there! For more healthy chicken dinner ideas that everyone loves, check out my other recipes!

Serving Suggestions

This Tomato Basil Chicken and Rice in a Pot is pretty much a complete meal in itself, but if you’re feeling like adding a little something extra, I’ve got you covered! A simple side salad with a light vinaigrette is always a winner. Or, maybe some steamed green beans or broccoli? Super healthy and adds a nice fresh crunch! And if you’re really going for it, a slice of crusty bread to sop up any extra sauce is just heavenly. It’s all about making your plate balanced and delicious!

Storage and Reheating

Got leftovers? Lucky you! This dish actually tastes even better the next day. Store any remaining Tomato Basil Chicken and Rice in a Pot in an airtight container in the fridge. It’ll keep happily for up to 4 days. If you’ve got more than you can eat in that time, freezing is totally an option too – up to 3 months! Just pop it in the microwave until it’s heated through. Easy peasy!

Frequently Asked Questions About Tomato Basil Chicken and Rice

Got questions about whipping up this amazing Tomato Basil Chicken and Rice in a Pot? I get it! Here are a few things people often ask:

Can I use chicken breasts instead of thighs?

You totally can! Chicken breasts tend to cook a little faster and can dry out more easily. If you use them, I’d recommend cutting them into smaller pieces or making sure not to overcook them. You might even want to reduce the simmering time by a few minutes. Thighs just have that extra bit of fat that keeps them super moist, which I love!

What if I don’t have balsamic vinegar?

No worries at all! If you’re missing balsamic, a splash of red wine vinegar or even a tablespoon of lemon juice can add that little bit of acidity the dish needs to balance out the flavors. It won’t be exactly the same, but it’ll still be delicious!

Can I make this vegetarian?

Absolutely! To make this a vegetarian delight, just skip the chicken altogether. You might want to add some extra veggies like mushrooms, zucchini, or even some chickpeas for protein and substance. You’ll likely need to adjust the water slightly, so keep an eye on the consistency as it simmers.

How do I know when the rice is cooked?

The best way is to check after about 20 minutes. Lift the lid and gently poke at the rice with a fork. It should be tender and there shouldn’t be much liquid left. If it’s still a bit firm or there’s a lot of liquid, just put the lid back on and simmer for another 5 minutes. Remember that resting time really helps too, it lets everything finish cooking perfectly!

Nutritional Information

Just a heads-up, the nutritional info below is an estimate, as things can vary a bit based on exactly what you use and how you measure. But this should give you a good idea of what you’re getting in each delicious bowl!

Serving Size: 1 serving

Calories: 435

Protein: 27g

Fat: 10g

Saturated Fat: 2g

Unsaturated Fat: 8g

Trans Fat: 0.02g

Carbohydrates: 56g

Fiber: 2g

Sugar: 4g

Sodium: 695mg

Cholesterol: 107mg

For more simple, low-calorie dinner ideas that taste amazing, check out what I’ve got cooking!

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