Italian Chicken with Roasted Tomatoes & Basil
Servings: 4
Tender Italian-seasoned chicken breasts, sweet roasted tomatoes, garlic, fresh basil, and fluffy rice come together in one oven-safe skillet for a flavorful, gluten-free and dairy-free dinner with easy cleanup.
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Ingredients
- 1 tablespoon extra-virgin olive oil
- 1½ lbs boneless skinless chicken breasts, split if thick
- 3 cups grape or cherry tomatoes
- 4 garlic cloves pressed
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon dried thyme
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- ¼ teaspoon crushed red pepper flakes optional
- ¾ cup uncooked white rice
- 1½ cups chicken broth
- 3 tablespoons fresh lemon juice
- ¼ cup fresh basil leaves thinly sliced
Instructions
- Heat the oven to 400°F.
- Heat the olive oil in a large, oven-safe skillet with a tight-fitting lid over medium-high heat. Add the chicken and sear for 2–3 minutes per side, until lightly golden. Transfer to a plate; the chicken will finish cooking in the oven.
- Add the tomatoes to the skillet and cook for 1–2 minutes, stirring occasionally. Add the garlic, oregano, dried basil, thyme, salt, black pepper, and crushed red pepper flakes (if using). Cook for about 30 seconds, until fragrant.
- Stir in the uncooked rice, then add the chicken broth and lemon juice. Bring to a simmer, scraping up any browned bits from the pan. Nestle the chicken and any accumulated juices into the rice mixture. Cover tightly.
- Transfer the covered skillet to the oven and bake for 25–30 minutes. Check that the rice is nearly tender and add a small splash of broth if the pan looks dry. Uncover and bake for another 5–10 minutes, or until the rice is tender and the chicken reaches 165°F in its thickest part. Cooking time will vary with chicken thickness and the rice used.
- Let rest for 5 minutes. Scatter the fresh basil over the chicken and tomatoes before serving.