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Italian Chicken and Rice Skillet
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Prep Time:
30 minutes
Total Time:
1 hour 10 minutes
Italian-style Chicken and Tomato Basil Rice: Succulent chicken thighs cooked with flavorful tomato rice, infused with fresh basil, all in one skillet for easy cleanup.
Ingredients:
  • 1 tablespoon olive oil
  • 4 bone-in skin-on chicken thighs (about 1 1/2 lb total)
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 medium onion, chopped (1 cup)
  • 2 cloves garlic, finely chopped
  • 1 cup uncooked regular long-grain white rice
  • 1 can (14.5 oz) Muir Glen™ organic fire roasted crushed tomatoes, undrained
  • 1 1/3 cups Progresso™ chicken broth (from 32-oz carton)
  • 4 tablespoons chopped fresh basil leaves
  • 1/4 cup grated Parmesan cheese
Instructions:
  • 1. Heat oil in a 12-inch nonstick skillet over medium-high heat. 2. Season chicken with 1/4 teaspoon of salt and 1/4 teaspoon of pepper. 3. Add chicken to skillet and cook for 6 to 8 minutes, turning once, until both sides are browned. 4. Remove chicken from skillet, leaving 2 tablespoons of drippings in the skillet.
  • Lower the heat to medium. Add onion, garlic, remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook for 3 to 4 minutes, stirring occasionally, until the vegetables are softened. Add the rice and cook for 1 minute, stirring constantly. Mix in the tomatoes and broth, bring to a boil, then reduce the heat to low.
  • Lay the chicken thighs over the rice, cover, and cook for 35 to 40 minutes until chicken reaches 165°F and rice is tender. Remove chicken onto serving plates. Mix in 2 tablespoons of basil into the rice; serve with chicken. Top with Parmesan cheese and the remaining 2 tablespoons of basil for garnish.

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