Seriously, if you’re anything like me, the thought of cleaning up a huge dinner after a long day can make you want to just order pizza, right? Nope! We want real, nourishing food that supports our energy goals, but we absolutely need simplicity. That’s why I’m obsessed with meals that let the magic happen right in one pan for super easy cleanup. This recipe for the incredible **Tomato Basil Chicken and Rice in a Pot** is the reigning champion of that method. It’s bursting with that bright, savory flavor from fresh basil and sweet tomatoes, and cleanup is honestly non-existent. Cooking clean shouldn’t equal stressing over dishes; it should feel supportive, and this recipe proves you can have incredible flavor with minimal effort! If you love finding new ways to make **healthy meals and meal prep** taste amazing, this is your new go-to.
Why This Tomato Basil Chicken and Rice in a Pot is a Weeknight Essential
Listen, when I’m trying to keep my habits clean and focused on what truly fuels me, dinner needs to be fast, satisfying, and—let’s be honest—easy to clean up. This is where the **Tomato Basil Chicken and Rice in a Pot** truly shines. It’s the definition of efficient home cooking!
It cuts down on sink duty big time. We’re talking just one skillet end-to-end. Think about that! Less time washing, more time focusing on restoring yourself after a busy day.
Here’s why I keep coming back:
- Speed: It’s on your table in less than an hour total. Perfect for those evenings when energy is low but you still crave a real meal.
- Balanced Plate: You get your lean protein from the chicken, complex carbs from the rice, and all those antioxidants from the tomatoes and basil in one satisfying dish.
- Flavor Without the Fuss: The deep, rich flavor comes from letting everything simmer together, absorbing all those savory notes. You don’t need ten different pans to achieve that depth! Check out more ideas for easy healthy dinner recipes if this sounds like your vibe.
Essential Components for Your Tomato Basil Chicken and Rice in a Pot
When you’re relying on one pan, you absolutely need to start with quality ingredients—that’s just a fact. Since everything melds together, every single item needs to pull its weight in the flavor department. This is why I always grab chicken thighs for this recipe. They stay juicy and absorb the tomato flavor way better than breasts, trust me on this one! If you’re looking to level up your chicken game, check out my guide on the ultimate chicken thigh recipes guide for beginners.
Here’s what you’ll need for this easy weeknight wonder. Don’t skip prepping your veggies first, because once the heat is on, we move quickly!
Main Flavor Base and Protein
- 1 pound boneless, skinless chicken thighs (about 4 pieces)
- 1.5 tablespoons avocado oil (something with a high smoke point works best here!)
- 1 yellow onion, diced
- 1 red bell pepper, diced
- 2 cloves garlic, minced up until they are super fine
We need the starches and liquids to make that creamy rice texture happen, so here are those specifics:
Rice and Liquid Goodness
- 1.33 cups long grain white rice (don’t rinse it for this recipe—that starch is our friend!)
- 1 (14.5 oz) can crushed tomatoes
- 1.33 cups water
- 1 tablespoon balsamic vinegar (this little touch makes everything taste deeper)
And for the fresh pop? Half a cup of those bright cherry tomatoes, halved, plus the dried basil for simmering and a whole quarter cup of fresh basil leaves for garnish at the very end. That fresh basil when you pull the lid off? Heaven!
Expert Steps to Perfect Your Tomato Basil Chicken and Rice in a Pot
This is where we turn simple ingredients into that incredible, cohesive dish we want. Forget fancy techniques—this is just smart layering! You trust me on this; doing these first steps correctly is what makes the final **Tomato Basil Chicken and Rice in a Pot** taste like it simmered all day long. Remember, we’re relying on intuition and clear instructions here, just like the pros do when they streamline their menus!
Here is the flow, step-by-step. Keep your lid handy because we’ll need it soon!
Building Flavor: Searing the Chicken
- Get that avocado oil heating in a nice, wide skillet over medium-high. It needs to be hot enough to sizzle, but not smoking like crazy.
- Pat those chicken thighs really dry—I mean, really dry. This lets them get that gorgeous golden crust we’re aiming for. Sear them for just 2 or 3 minutes on each side until they look deep brown.
- Don’t worry that they aren’t cooked through! We’re just building flavor here. Pull them out onto a clean plate and set them aside for a little rest.
Sautéing Aromatics and Toasting the Rice
- Toss your diced onion and bell pepper right into the same skillet—all those yummy browned bits will flavor the veggies perfectly. Sauté them until they start to soften up, about 5 to 7 minutes.
- Now, throw in the garlic for just about 60 seconds until you can really smell it. Be careful not to let it burn, or everything tastes bitter!
- Next, pour in the long-grain rice. Stir it around for a minute or two with those veggies. Toasting the rice lightly like this keeps the grains from getting too gummy later on.
The Simmer: Cooking the Tomato Basil Chicken and Rice in a Pot
- Add in your crushed tomatoes, the water, the balsamic vinegar, salt, pepper, and the dried basil. Stir everything well to combine everything stuck to the bottom.
- Gently nestle those seared chicken thighs right back down into the liquid and rice mixture. Tuck them in so they are mostly submerged.
- This is critical: Turn the heat WAY down to medium-low. Pop that cover on tightly, and now you let it hang out! Simmer for 20 to 25 minutes. And here’s the secret tip: stir it only every five minutes or so. Too much stirring releases the starch too quickly. You want the liquid absorbed and the chicken tender through and through. If you want more insight on how a pro handles chicken, definitely check out making chicken thighs like a pro!
Once it’s done cooking, take it off the heat and let it just sit, covered, for 5 minutes. That rest time finishes the cooking process beautifully!
Tips for Making the Best Tomato Basil Chicken and Rice in a Pot
Okay, now that you know the basic steps for the **Tomato Basil Chicken and Rice in a Pot**, I want to share a few little tweaks that really elevate this into a dinner I’m proud to serve—even when time is desperately short. These are the things I learned through trial and error trying to keep my meals clean and tasty!
First, about your liquid ratio. If you find your rice is still a bit crunchy after 25 minutes but all the liquid is gone, don’t panic! It happens, especially if your burner runs hot. Just add a splash—maybe two tablespoons—of hot water, cover it again, and cook for another 3 minutes. Never pour in cold water; that shocks the rice and the chicken!
Second, really lean into that fresh basil garnish at the end. Using only dried basil during cooking gives you that deep background flavor, but topping it with a huge handful of fresh, chopped basil right before serving? Wow! It transforms the entire dish from nice to restaurant-quality. It’s my favorite clean-eating trick. For more mastery over your chicken choices, you’ve got to look at my ultimate guide to chicken thighs—they truly are the backbone of this recipe!
Ingredient Notes and Smart Substitutions
One of the best parts about a simple recipe like this **Tomato Basil Chicken and Rice in a Pot** is how forgiving it is if you need to make a quick switch. I often have to adapt based on what I pull from my pantry that week!
If you don’t have avocado oil, olive oil works fine, though you’ll want to be a little more careful when searing so it doesn’t burn at high heat. If you absolutely must use chicken breasts, cut them into chunks first, sear them quickly, and then add them back in about 5 minutes *before* the rice is fully done, just so they don’t get dry!
For the rice, if you only have brown rice, go for it! But remember, brown rice needs more liquid (maybe an extra half cup) and a longer, slower simmer—think 40 minutes instead of 25. And about that basil: if you have fresh basil on hand while cooking, use 3 tablespoons of fresh chopped basil instead of that 1 teaspoon of dried stuff. But please, please, please, save a handful of fresh basil for garnish at the end! It just brightens everything up. For more ideas using chicken in your meal prep, check out cooking chicken thighs!
The Serving Suggestions for Your Tomato Basil Chicken and Rice in a Pot
This **Tomato Basil Chicken and Rice in a Pot** is so satisfying on its own, packed with flavor and balanced nutrition, but sometimes you just need that little something extra on the side, right?
When I’m keeping things simple and clean, I reach for contrast. A little bit of crunch or freshness cuts beautifully through that rich, herby tomato sauce.
Honestly, you can’t beat a side of crusty, whole-grain bread for mopping up every last drop of that delicious liquid clinging to the rice. It’s mandatory! Also, if you want something light, whip up a super quick side salad. Think thinly sliced cucumbers and a light squeeze of lemon juice—nothing heavy. It’s the perfect refreshing counterpoint to this savory dish. For more ideas on keeping your meals light and balanced overall, peek at my thoughts on light fresh lunch ideas.
Storage and Reheating Instructions
Okay, so you hopefully have some leftovers because this tastes even better the next day, I swear! The flavors meld overnight in the best possible way. Storing this **Tomato Basil Chicken and Rice in a Pot** is super straightforward, which is just what we need for clean living habits—no complicated preservation steps!
Make sure everything has cooled down a bit before you put it away. You don’t want any steam buildup in your storage container, which can affect how fresh it stays. Place the cooled leftovers into an airtight container. The recipe details suggest you can keep this refrigerated for up to four days. That’s four days where a healthy, delicious dinner or lunch is waiting for you—major win!
If you need to freeze it, which is great for those weeks when you know you’ll be busier, it holds up really well for about three months. Defrost it overnight in the fridge first.
Reheating This Flavorful Mixture
When it’s time to eat, reheating is quick! I usually just pop a serving into the microwave and heat it until it’s piping hot all the way through. That typically takes about 90 seconds, just checking it halfway through.
If you have a little more time and want to treat it nicely, you can reheat it on the stovetop in a small saucepan over medium-low heat. If the rice seems a tiny bit dry after reheating—which can happen—just splash in a tablespoon or two of water or broth before covering it. That little bit of moisture will steam the rice right back to its original tender texture. It’s such a great way to rely on make-ahead and healthy lunch/dinner ideas without resorting to bland convenience food!
Frequently Asked Questions About This One-Pot Meal
When you start making a new recipe, especially one-pot wonders, questions always pop up! That’s totally normal. It shows you care about getting the texture just right. Let’s tackle some of the common things I hear about making the **Tomato Basil Chicken and Rice in a Pot** so you feel totally confident when you start cooking.
We want that rice perfectly tender every single time we pull the lid off. For more tips on keeping cleanup minimal, check out my recent post on one-pan healthy dinner ideas!
Can I use chicken breasts instead of thighs in the Tomato Basil Chicken and Rice in a Pot?
You absolutely can substitute chicken breasts, but you have to adjust your timing slightly because they don’t have the same fat content as thighs. If you use breasts, cut them into slightly smaller chunks before searing. When you add them back in during the simmer phase, check them right around the 18-minute mark. Breasts cook faster and they dry out if they sit too long simmering in the liquid with the rice.
What is the best type of rice for this recipe?
I specify long-grain white rice for a reason here! It handles the absorption process beautifully without turning to absolute mush. The structure of the grain allows it to cook through evenly while soaking up all that seasoned tomato liquid. Arborio rice, for example, would turn this into a risotto, which is great, but it’s not what we’re aiming for here! Stick to long-grain white rice for the perfect texture in your **Tomato Basil Chicken and Rice in a Pot**.
Another common query is about browning the rice slightly; yes, give it that quick toast right after the veggies! It seriously locks in the texture.
Sharing Your Results and Next Steps
Wow, now that you’ve mastered the art of the **Tomato Basil Chicken and Rice in a Pot**, I want to hear everything! Seriously, cooking should be a conversation, not a monologue. You’ve put in the work to create a clean, nourishing, and delicious dinner, and I hope you felt that surge of energy and accomplishment.
Did the chicken thighs turn out super juicy? Did you manage to sneak in those extra cherry tomatoes for a little burst of freshness? I’m dying to know how it landed on your family table.
Please, please, jump down into the comments below and tell me how your version turned out! Rate the recipe out of five stars so others know what a winner this is. It really helps me build out more recipes that fit your busy, clean-living life.
If you capture a snap of your perfectly seasoned skillet—maybe you’re sitting down to eat it right out of the pan—tag me on Instagram! Seeing your beautiful table settings is honestly the best part of running Melt It Clean. And if you ever have a question while cooking or cleaning up, don’t hesitate to reach out via my contact page. I’m always here to support your journey!
Nutritional Snapshot (Estimated Values)
Now, I know we focus on feeling great and fueling our bodies intentionally here at Melt It Clean, but that doesn’t mean we ignore the numbers entirely, right? Knowing the basics helps us stay on track with our real wellness habits!
Please keep in mind that these nutritional insights are just estimates based on the ingredients list we used. If you swap out chicken thighs for breasts, or use a different type of oil, those numbers will shift a bit. This snapshot gives you a fantastic baseline for what this comforting **Tomato Basil Chicken and Rice in a Pot** delivers!
This single serving provides a wonderful source of lean protein and solid energy from those complex carbs. It’s designed to keep you satisfied for hours!
- Calories: 435
- Protein: 27g (That’s great muscle support!)
- Carbohydrates: 56g
- Fat: 10g
- Saturated Fat: 2g
- Sodium: 695mg
- Fiber: 2g
- Vitamin A: 1133 IU
- Vitamin C: 45mg
When you make sure your meals are nourishing like this, you naturally support your energy for clean living. It’s about progress, not perfection, and this dinner is definitely progress!
By EMILIA, founder of MeltItClean.com – your digital space for natural weight loss, real wellness habits, and clean-living inspiration that actually fits your life.
I’m EMILIA, the founder of MeltItClean.com – your digital space for natural weight loss, real wellness habits, and clean-living inspiration that actually fits your life. I discovered this whole journey when I realized dieting wasn’t working for me. I tried every trend out there, but I was tired, bloated, and totally frustrated all the time! I didn’t just want to drop a few pounds; I wanted real energy and confidence without feeling totally crazy about food.
After years of testing and genuinely learning what supports the body, I landed on one big truth: your body is already amazing; it just needs the right kind of support, not all those crazy restrictions. That’s how Melt It Clean was born—a spot dedicated to real transformation using habits that are clean, intentional, and actually doable for someone with a real life.
My main aim was always simple: create a space online where you feel informed and supported, never overwhelmed by the latest fad diet. Check out my About Me page to see more of my story if you’re feeling that connection!
Tomato Basil Chicken and Rice in a Pot
Ingredients
Equipment
Method
- Heat 0.5 tablespoon avocado oil in a large skillet over medium-high heat. Add the chicken thighs and sear on both sides until golden brown, about 2-3 minutes per side. Remove the chicken to a plate.
- In the same skillet, add the remaining tablespoon of oil, the onion, and the pepper. Sauté until softened, about 5-7 minutes. Add the garlic and cook for 1 additional minute.
- Stir in the rice, crushed tomatoes, cherry tomatoes, balsamic vinegar, water, salt, pepper, and dried basil. Nestle the seared chicken thighs into the rice mixture.
- Reduce heat to medium-low, cover, and simmer for 20-25 minutes, or until the rice is tender and the chicken is cooked through. Stir occasionally, about every 5 minutes.
- Remove the skillet from the heat and let it rest for 5 minutes. Garnish with the fresh chopped basil leaves before serving.
