Tomato Basil Chicken and Rice Skillet

• 1 tablespoon olive oil
• 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 1/2 cups chicken broth
• 1 cup uncooked long-grain rice
• 1 14.5-ounce can diced tomatoes
• 1 teaspoon dried basil
• 1/2 teaspoon dried oregano
• Salt and pepper to taste
• 1/4 cup fresh basil leaves, chopped
• 1 tablespoon unsalted butter

Steps

1. 1 Heat olive oil in a large skillet over medium heat.
2. 2 Add chicken and cook until browned, about 5 minutes.
3. 3 Remove chicken and set aside.
4. 4 In the same skillet, sauté onion and garlic until softened.
5. 5 Stir in rice, coating it with oil and onion mixture.
6. 6 Add broth, diced tomatoes, dried basil, oregano, salt, and pepper.
7. 7 Return chicken to skillet, cover, and simmer for 20 minutes or until rice is tender.
8. 8 Stir in fresh basil and butter, then cover for an additional 2 minutes.
9. 9 Remove from heat and let stand for 5 minutes before serving.

Equipment

• Large skillet with lid

Variations

• Add sautéed spinach for extra greens.
• Stir in some sun-dried tomatoes for extra depth of flavor.

Substitutions

• Substitute arborio rice for a creamier texture.
• Use fresh basil in place of dried if available.

Pairings

• Pairs well with a crisp Chardonnay.
• A sparkling water with lemon makes a refreshing non-alcoholic option.

Nutrition

Tips

• For extra flavor, use chicken thighs instead of breasts.
• Adding a splash of white wine with the broth enhances the sauce.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat with a splash of water or broth to maintain moisture.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove.

Serving Suggestions

• Serve with a side of garlic bread.
• A simple green salad complements this dish beautifully.

FAQ