Description
This easy dinner recipe is a comforting one-pan meal featuring tender, high-protein chicken thighs, fragrant rice, and rich flavors of sun-dried tomatoes, Parmesan, and basil. Perfect for quick dinner ideas, this dish delivers fine dining flavors in just 30 minutes! Whether you’re craving homemade recipes or looking for a healthy lunch or dinner, this dish is a must-try.
Ingredients
Units
Scale
- 1 tablespoon olive oil
- 5–6 bone-in, skin-on chicken thighs
- Salt and pepper, to taste
- 3 cloves garlic, minced
- 2 cups chicken broth
- 1 cup uncooked jasmine or basmati rice, washed
- 1/2 cup sun-dried tomatoes in oil, drained and chopped
- 1/4 cup fresh basil, chopped (or about 10 leaves)
- 1/2 cup Parmesan cheese, shredded
Instructions
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Sear the Chicken:
- Heat olive oil in a large pan over medium heat.
- Season chicken thighs with salt and pepper, then place skin-side down in the pan.
- Cook for 4-5 minutes per side until golden and crispy.
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Simmer the Chicken:
- Stir in minced garlic and cook for 30 seconds.
- Pour in chicken broth, cover the pan, and let simmer for 12-15 minutes.
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Cook the Rice:
- Add washed rice to the pan.
- Reduce heat to low, cover, and simmer for another 12 minutes or until the broth is absorbed.
- Remove from heat and keep covered for a few minutes to let steam finish cooking the rice.
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Add Final Ingredients:
- Remove the chicken thighs from the pan.
- Gently stir in sun-dried tomatoes, basil, and Parmesan cheese.
- Return the chicken thighs to the pan and serve.
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Bonus Tip:
- For crispy skin, sear the cooked chicken thighs skin-down in a nonstick pan for 3 minutes without adding oil.
Notes
- Swap chicken thighs for boneless breasts if preferred.
- Add red pepper flakes for extra heat.
- For a lower-carb version, substitute rice with cauliflower rice.
Nutrition
- Serving Size: 1 plate
- Calories: 520
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 42g
- Cholesterol: 110mg