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Tomato Rice with Braised Chicken (One‑Pot Dinner)

Prep 15 min Cook 40 min Difficulty 2/5

One‑pot tomato rice with braised bone‑in chicken thighs—simple, 55‑minute dinner with pantry staples.

Why this recipe works

This one‑pot tomato rice with braised bone‑in chicken thighs is a straightforward, weeknight dinner that yields tender chicken and flavorful rice. It suits cooks who want hands‑on browning and an easy braise in a single pan. Prep is quick (about 15 minutes); most of the time is hands‑off while it simmers, making it good for busy evenings or simple meal prep.

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Key takeaways

Brown chicken first for flavor
Simmer covered until rice is tender and chicken hits 165°F
Rest 5 minutes, then fluff rice and spoon juices over chicken

Recipe guide

This one‑pot tomato rice with braised bone‑in chicken thighs is a straightforward, weeknight dinner that yields tender chicken and flavorful rice. It suits cooks who want hands‑on browning and an easy braise in a single pan. Prep is quick (about 15 minutes); most of the time is hands‑off while it simmers, making it good for busy evenings or simple meal prep.

A complete one‑pot dinner ready in about an hour.

  • Brown chicken first for flavor
  • Simmer covered until rice is tender and chicken hits 165°F
  • Rest 5 minutes, then fluff rice and spoon juices over chicken

Brown chicken and soften aromatics

Heat a large skillet or Dutch oven over medium-high. Brown seasoned chicken 4–5 minutes skin-side down, 3 minutes flip; remove. Sauté onion 4 minutes, add garlic 30 seconds. Stir in rice 1–2 minutes to toast.

Braise together until done

Add diced tomatoes and chicken broth, scrape up browned bits. Nestle chicken into the rice mixture, bring to a simmer, then cover and reduce to low. Cook 20–25 minutes until rice is tender and chicken reaches 165°F.

Rest, finish and serve

Let the pot rest covered 5 minutes. Fluff rice with a fork, spoon pan juices over the chicken, and sprinkle chopped parsley. Serve hot.

Ingredients

  • 1.5 lb bone-in chicken thighs
  • 1 cup long-grain rice
  • 2 cups chicken broth
  • 1 cup diced tomatoes
  • 1 small onion chopped
  • 2 cloves garlic minced
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp paprika
  • 2 tbsp chopped parsley

Instructions

  1. Pat chicken dry and season with salt, pepper, and paprika.
  2. Heat olive oil in a large skillet or Dutch oven over medium-high heat.
  3. Brown chicken thighs skin-side down until golden, 4–5 minutes, then flip and brown 3 minutes more; transfer to a plate.
  4. Reduce heat to medium and add chopped onion to the pan, sauté until softened, about 4 minutes.
  5. Add minced garlic and cook 30 seconds until fragrant.
  6. Stir in rice and cook 1–2 minutes, coating grains in oil.
  7. Add diced tomatoes and chicken broth, scraping up any browned bits from the bottom.
  8. Return chicken to the pot, nestling thighs into the rice mixture.
  9. Bring to a simmer, then reduce heat to low, cover, and cook until rice is tender and chicken reaches 165°F, about 20–25 minutes.
  10. Remove from heat and let rest covered 5 minutes.
  11. Fluff the rice gently with a fork, spoon pan juices over the chicken, and sprinkle with chopped parsley before serving.

FAQs

How do I know the chicken is fully cooked? Yes—use a thermometer to ensure chicken reaches 165°F (74°C). If rice is done but chicken isn’t, finish chicken in a 350°F oven until safe.
Can I use a different type of rice? Use day-old or rinsed rice for less stickiness; adjust broth by 1/4 cup if your rice typically needs more liquid.
Can I use boneless or skinless chicken thighs? Yes—skinless thighs will work but reduce browning time; boneless thighs cook faster (check temperature sooner).