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One-Pot Creamy Tomato Basil Chicken and Rice

A close-up of One-Pot Creamy Tomato Basil Chicken and Rice served over white rice in a white bowl.
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Cook tender chicken and rice together in a single pot for a simple, creamy, tomato-flavored weeknight dinner with fresh basil.

Ingredients

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  • 1 tablespoon olive oil
  • 1.5 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 4 cups chicken broth
  • 1 cup long-grain white rice, uncooked
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 ounces cream cheese, cut into cubes
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup fresh basil leaves, chopped

Instructions

  1. Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat.
  2. Add the chicken pieces and cook until browned on all sides, about 5 minutes. Remove the chicken and set it aside.
  3. Add the chopped onion to the pot and cook until softened, about 3 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  4. Stir in the diced tomatoes (with juice), chicken broth, uncooked rice, oregano, salt, and pepper. Bring the mixture to a boil.
  5. Return the browned chicken to the pot. Reduce the heat to low, cover the pot, and simmer for 18 to 20 minutes, or until the rice is tender and most of the liquid is absorbed. Stir occasionally to prevent sticking.
  6. Remove the pot from the heat. Stir in the cream cheese cubes until they melt and create a creamy sauce.
  7. Stir in the Parmesan cheese until combined.
  8. Fold in the fresh chopped basil just before serving.

Notes

  • If you prefer chicken breasts, cut them into 1-inch pieces and add them back to the pot after the liquid boils, reducing the simmer time slightly if needed.
  • Use Arborio rice for an even creamier texture, but you may need to add an extra 1/2 cup of broth during cooking.
  • For a tangier flavor, substitute half of the chicken broth with dry white wine and let it cook down before adding the remaining broth.

Nutrition

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