There’s something wonderfully comforting about a meal that starts and finishes in one skillet: minimal cleanup, big flavor, and the cozy satisfaction of rice cooked in savory juices. This One Pan Chicken and Rice with Sun Dried Tomato, Parmesan and Basil brings juicy, bone-in, skin-on chicken thighs together with fragrant jasmine or basmati rice, bright basil, salty Parmesan, and tangy sun-dried tomatoes for a dish that’s weeknight-friendly yet impressive enough for guests.

Why this recipe works

You get crispy, golden skin and tender meat from simple stovetop browning followed by a gentle simmer. The rice steams in the same skillet, soaking up a rich chicken broth that’s been flavored with garlic and sun-dried tomatoes. Finishing with shredded Parmesan and fresh basil adds creaminess and brightness that tie everything together.

Ingredients

1 tablespoon olive oil
5-6 chicken thighs, Bone-in, Skin-on
salt and pepper
3 cloves garlic, minced
2 cups College Inn chicken broth
1 cup uncooked Jasmine or Basmati rice, washed
1/2 cup sun-dried tomatoes in oil, drained, chopped
1/4 cup basil, chopped (or about 10 leaves)
1/2 cup Parmesan cheese, shredded

Notes on ingredients

Wash the rice until the water runs clear to remove excess starch and prevent gummy grains. Use the chicken broth called for here for the richest flavor—College Inn chicken broth works well. If you prefer basmati for its fragrance or jasmine for its stickier texture, both are excellent choices. The sun-dried tomatoes packed in oil give a tender, concentrated tomato flavor; drain and chop them so they disperse evenly through the rice. Shredded Parmesan melts into the warm rice for a savory finish, and fresh basil adds color and lift.

Equipment

Large, oven-safe skillet or heavy-bottomed pan with a lid (10–12 inches ideal)
Wooden spoon or tongs
Fine-mesh sieve for washing rice

Step-by-step instructions

Follow these steps exactly to achieve crispy skin on the chicken and perfectly cooked rice that’s infused with tomato and garlic flavor.

Prep the chicken: Pat the 5-6 chicken thighs dry with paper towels. Season both sides generously with salt and pepper.
Heat the oil: Place your skillet over medium-high heat and add 1 tablespoon olive oil. Let the oil get hot but not smoking—about 1 minute.
Brown the chicken: Arrange the chicken thighs skin-side down in the hot skillet in a single layer. Work in batches if needed so the pan isn’t crowded. Cook without moving until the skin is deeply golden and crisp, about 6–8 minutes. Flip the thighs and cook the other side 2–3 minutes. Transfer the browned thighs to a plate and set aside.
Sauté the garlic: Reduce the heat to medium. If the skillet looks dry, add a small splash of the reserved oil from the sun-dried tomatoes or a touch more olive oil. Add the 3 cloves garlic, minced, and cook until fragrant, about 30 seconds to 1 minute—don’t let it brown.
Add rice and tomatoes: Pour in the 1 cup uncooked jasmine or basmati rice (washed) and the 1/2 cup chopped sun-dried tomatoes. Stir to coat the rice in the garlicky oil and to distribute the tomatoes evenly through the pan, cooking 1–2 minutes.
Pour in broth and return chicken: Carefully add 2 cups College Inn chicken broth to the skillet and stir once to combine. Nestle the seared chicken thighs back into the pan, skin-side up, pressing them slightly into the rice so they sit partially submerged in the liquid but with the skin exposed.
Simmer covered: Bring the liquid to a gentle simmer over medium heat. Once simmering, reduce heat to low. Cover the skillet with a lid and cook undisturbed for 20–25 minutes, or until the rice is tender and the chicken reaches an internal temperature of 165°F (74°C). Do not lift the lid during this period so the rice can steam properly.
Rest briefly: Remove the skillet from the heat and let it sit, covered, for 5 minutes. This resting time helps the rice finish steaming and the juices redistribute in the chicken.
Finish with cheese and basil: After resting, remove the lid and sprinkle 1/2 cup shredded Parmesan cheese evenly over the rice. Scatter 1/4 cup chopped basil (about 10 leaves) across the top. Replace the lid for 1–2 minutes if you want the Parmesan to soften and meld into the rice, or leave it uncovered for more texture.
Serve: Spoon rice onto plates and place a chicken thigh on top of each portion. Spoon any pan juices over the chicken and rice and garnish with a few extra basil leaves if desired.

Troubleshooting and tips

If your skillet smokes while browning the chicken, reduce the heat slightly next time and allow the oil to cool for a moment before adding the thighs.
For even cooking, use thighs of similar size. If one thigh is much thicker, it may need a few extra minutes to reach the proper temperature.
If the rice is still firm when the chicken reaches 165°F, add 2–3 tablespoons more broth, cover, and cook another 5 minutes until tender.
To keep the skin crisp, avoid covering the chicken directly with liquid. Nestle the thighs so their skin stays mostly exposed during the simmer.

Make-ahead and storage

Cool leftovers to room temperature and refrigerate in an airtight container for up to 3 days. Reheat gently on the stove over low heat with a splash of broth to loosen the rice, or microwave in short bursts, stirring between intervals. This dish also freezes well for up to 2 months; thaw overnight in the refrigerator and reheat as above.

Variations

Vegetable boost: Add 1 cup chopped spinach or 1 cup frozen peas during the final 5 minutes of simmering for extra color and nutrition.
Spicy kick: Stir in 1/4 teaspoon red pepper flakes with the garlic for heat.
Different cheese: Swap Parmesan for Pecorino Romano if you want a sharper, saltier flavor.

Serving ideas

This One Pan Chicken and Rice with Sun Dried Tomato, Parmesan and Basil is satisfying on its own, but it’s lovely with a simple green salad dressed in lemon vinaigrette, or roasted vegetables on the side for a heartier meal.

Final thoughts

One skillet, straightforward steps, and bold flavor—that’s the beauty of this One Pan Chicken and Rice with Sun Dried Tomato, Parmesan and Basil. It hits the cozy comfort-food notes while feeling fresh and approachable. Keep the ingredients simple and high-quality, and you’ll have a reliable dinner that’s both weeknight-friendly and entertaining-worthy.

One Pan Chicken and Rice with Sun Dried Tomato, Parmesan and Basil

A comforting one-pan meal of browned chicken thighs simmered with fragrant rice, sun-dried tomatoes, Parmesan and basil.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 4 servings

Ingredients Equipment Method Notes

Ingredients

1 tablespoon olive oil
5-6 chicken thighs bone-in, skin-on
salt and pepper to taste
3 cloves garlic minced
2 cups chicken broth College Inn or other
1 cup uncooked jasmine or basmati rice washed
1/2 cup sun-dried tomatoes in oil drained and chopped
1/4 cup basil chopped (about 10 leaves)
1/2 cup Parmesan cheese shredded

Equipment

large heavy-duty skillet or pot with lid
Spatula or tongs
Measuring cups and spoons

Method

Heat 1 tablespoon olive oil in a large heavy-duty skillet or pot over medium-high heat.
Season 5–6 bone-in, skin-on chicken thighs with salt and pepper, then place them skin-side down in the hot pan; brown 4–5 minutes per side until golden.
Stir in 3 minced garlic cloves and cook about 30 seconds until fragrant.
Add 2 cups chicken broth, cover the skillet, reduce heat to a simmer, and cook 12–15 minutes.
Remove the lid, add 1 cup washed uncooked jasmine or basmati rice to the pot, reduce heat to low, replace the lid, and simmer 12 minutes or until the rice has absorbed the broth and is tender.
When the rice is cooked, carefully remove the chicken thighs from the pan and set aside briefly.
Gently stir 1/2 cup chopped sun-dried tomatoes, 1/4 cup chopped basil, and 1/2 cup shredded Parmesan into the rice until combined.
Return the chicken thighs to the pan on top of the rice to heat through, then serve.
Optional: For crispier skin, sear the cooked chicken skin-side down in a nonstick pan (no added oil) for about 3 minutes until crispy.