Fresh Tomato Basil Chicken Rice Skillet
A delicious one-pan meal featuring tender chicken, fresh tomatoes, and aromatic basil over perfectly cooked rice.
Equipment
- 1 large skillet with lid
- 1 cutting board
- 1 chef's knife
Ingredients
Main Ingredients
- 2 tablespoons olive oil
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
- 2 cloves garlic minced
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 can 14.5 ounces diced tomatoes, drained
- 1/2 cup fresh basil leaves chopped
- Salt and pepper to taste
Instructions
Preparation
- Cut the chicken into bite-sized pieces and season with salt and pepper. Mince the garlic and chop the basil leaves. Drain the tomatoes.
- Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned on both sides, about 5 minutes. Remove and set aside.
- In the same skillet, add garlic and sauté until fragrant, about 30 seconds.
- Stir in the rice, ensuring it is coated with oil and garlic. Add chicken broth, bring to a simmer, cover, and reduce heat to low. Cook for 15-20 minutes.
- Return chicken to the skillet along with the diced tomatoes. Stir to combine and heat through.
Serving
- Fold in the fresh basil just before serving to release its aroma and flavor.
- Serve hot, optionally garnishing with additional fresh basil or grated Parmesan cheese.
Storage
- Allow leftovers to cool completely before storing in an airtight container in the refrigerator for up to 3 days.
Notes
Pro Tips: Sear the chicken to keep it juicy. Use a tight-fitting lid for properly cooked rice. Ingredient Substitutions: Use cherry tomatoes instead of canned. How to Serve: Serve with a side salad or crusty bread. Storage & Freshness: Store in the fridge for up to 3 days. Make-Ahead Tips: Prepare ingredients in advance for quicker cooking.