This cozy, flavor-forward One Pan Chicken and Rice with Sun Dried Tomato, Parmesan and Basil is the kind of weeknight dinner that feels special without the fuss. Golden, skin-on chicken thighs roast above fragrant jasmine or basmati rice that steams in a savory chicken broth scented with garlic and concentrated sun-dried tomato flavor. Fresh basil and salty Parmesan finish the dish, creating a comforting, slightly tangy profile that keeps everyone coming back for seconds. The whole meal cooks in one skillet for easy cleanup and reliable results.

Why you’ll love this recipe

One-skillet dinner: brown the chicken, then bake everything together so the rice soaks up the pan flavors.
Bright and savory: sun-dried tomatoes add concentrated sweetness and umami, while basil and Parmesan keep it fresh and rich.
Accessible pantry ingredients: jasmine or basmati rice, canned-style chicken broth, garlic, and a few fresh additions make this doable any night of the week.
Great meal prep: leftovers reheat beautifully and taste even better the next day as the flavors meld.

Ingredients

▢1 tablespoon olive oil
▢5-6 chicken thighs, Bone-in, Skin-on
▢salt and pepper
▢3 cloves garlic, minced
▢2 cups College Inn chicken broth
▢1 cup uncooked Jasmine or Basmati rice, washed
▢1/2 cup sun-dried tomatoes in oil, drained, chopped
▢1/4 cup basil, chopped (or about 10 leaves)
▢1/2 cup Parmesan cheese, shredded

Equipment

Oven-safe skillet or 9–10 inch oven-safe pan with a lid (or foil)
Measuring cups and spoons
Small bowl for the chopped sun-dried tomatoes
Wooden spoon or spatula
Knife and cutting board

Prep notes

Wash the rice until the water runs clear; this removes excess surface starch and prevents gummy rice. Drain the sun-dried tomatoes well if they’re packed in oil, then roughly chop. If your chicken thighs vary widely in size, aim for the medium range so they cook evenly; adjust oven time slightly if some pieces are large. Preheat your oven so the skillet goes in hot and the rice begins to steam immediately.

Step-by-step directions

Preheat: Place a rack in the middle of the oven and preheat to 375°F (190°C).
Season the chicken: Pat 5–6 chicken thighs dry with paper towels. Season both sides generously with salt and pepper.
Brown the chicken: Heat 1 tablespoon olive oil in an oven-safe skillet over medium-high heat until shimmering. Add the chicken thighs skin-side down and cook without moving them for about 5–7 minutes, until the skin is deep golden brown and releases easily from the pan. Flip and brown the other side for 2–3 minutes. Transfer the browned chicken to a plate and set aside.
Sauté the garlic: Reduce the heat to medium. If the skillet is dry, add a tiny splash of olive oil. Add 3 cloves minced garlic and cook, stirring, for 30–45 seconds until fragrant but not browned.
Add broth and rice: Pour 2 cups College Inn chicken broth into the skillet with the garlic, scraping up any browned bits from the bottom of the pan. Stir in 1 cup uncooked Jasmine or Basmati rice that has been washed and drained, distributing it in an even layer across the skillet.
Stir in sun-dried tomatoes: Add 1/2 cup sun-dried tomatoes in oil, drained and chopped, folding them through the rice so their flavor is evenly distributed.
Return the chicken: Nestle the browned chicken thighs skin-side up into the rice, pressing them gently so they sit partially on the rice but not fully submerged. Any accumulated juices from the plate can be poured into the skillet.
Cover and bake: Cover the skillet with an oven-safe lid or tightly with foil. Transfer the skillet to the preheated oven and bake for 25–30 minutes, or until the rice is tender and the chicken reaches an internal temperature of 165°F (74°C). If your thighs are particularly large, they may need an additional 5–10 minutes.
Finish with cheese and basil: Remove the skillet from the oven and carefully uncover. Sprinkle 1/2 cup shredded Parmesan cheese evenly over the top, then scatter 1/4 cup chopped basil (or about 10 torn leaves) across the dish. Return the pan to the oven, uncovered, for 2–3 minutes—just long enough to gently melt the Parmesan.
Rest and serve: Let the skillet rest for 5 minutes to allow the rice to settle and the flavors to marry. Serve warm, spooning rice alongside a chicken thigh so each plate has a good mix of tender rice, tangy sun-dried tomato, fresh basil, and salty Parmesan.

Troubleshooting & tips for success

Rice texture: If the rice is still al dente after the recommended time, return the covered skillet to the oven for 5–10 more minutes. If the pan looks dry but the rice isn’t done, add a splash (1/4–1/2 cup) more chicken broth and continue baking.
Browning the skin: Don’t rush the browning step—properly rendered skin adds flavor to the rice. If the thighs release too easily before they’re golden, they’re not ready; give them another minute or two.
Sun-dried tomato saltiness: Sun-dried tomatoes packed in oil can be salty. Taste a small piece before seasoning the broth. If they’re very salty, reduce the added salt on the chicken or broth slightly.
Make it lighter: Swap chicken thighs for bone-in, skinless thighs or use 5–6 slightly smaller thighs and reduce final oven time by a few minutes to prevent drying.
Make ahead: Fully prepare and bake, then cool. Store in an airtight container for up to 3 days. Reheat covered in a 350°F (175°C) oven until warmed through, or gently on the stovetop with a splash of broth.

Flavor variations

Add vegetables: Stir in 1 cup chopped spinach or kale during the last 5 minutes of baking so the greens wilt but stay bright.
Swap the cheese: Use grated Pecorino Romano for a sharper finish or a softer fontina for creamier results.
Spice it up: Add 1/4–1/2 teaspoon red pepper flakes to the garlic step for a gentle heat kick.

Serving suggestions

This One Pan Chicken and Rice with Sun Dried Tomato, Parmesan and Basil is a complete meal on its own, but it pairs beautifully with a crisp green salad, lemony roasted vegetables, or a plate of roasted asparagus. A squeeze of fresh lemon just before serving brightens the whole dish and balances the richness of the Parmesan.

Storage and reheating

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a 350°F (175°C) oven covered with foil for 12–15 minutes or until warmed through. On the stovetop, reheat in a skillet with a splash of chicken broth over medium-low heat, covered, stirring occasionally to distribute heat evenly.

Notes on ingredients

College Inn chicken broth gives a consistent, savory base; if you prefer, a low-sodium version can reduce overall salt levels.
Washed jasmine or basmati rice produces fluffy, separated grains—either works. If you use a different rice type, note that cooking time and liquid ratio can change.
Sun-dried tomatoes in oil carry more flavor than dried-only varieties; they should be drained and chopped so they blend nicely into the rice.

Final thoughts

This One Pan Chicken and Rice with Sun Dried Tomato, Parmesan and Basil takes a handful of straightforward ingredients and turns them into a dinner that looks like effort and tastes like comfort. The method is forgiving, the cleanup minimal, and the flavor profile is layered—garlicky, bright from basil, and savory from Parmesan and sun-dried tomato. It’s a reliable dinner to keep in rotation for busy nights, casual gatherings, or when you need something that feels like a home-cooked hug.