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Burst Cherry Tomato Chicken and Rice Skillet Recipe

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4.3 from 2 reviews

This Burst Cherry Tomato Chicken and Rice Skillet is a hearty one-pan meal combining succulent, bone-in chicken thighs with aromatic spices, tender rice, and sweet, juicy cherry tomatoes. The chicken is first seared to achieve a golden, crispy skin, then baked together with rice, tomatoes, and a flavorful blend of herbs and spices until everything is perfectly cooked. Finished with fresh basil, this comforting dish is ideal for a satisfying weeknight dinner.

Ingredients

Chicken

  • 1 1/2 lbs bone-in, skin-on chicken thighs
  • 1 1/2 tsp kosher salt
  • 2 tbsp olive oil

Rice and Vegetables

  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • 1 cup long grain white rice, rinsed
  • 1 1/2 cups whole cherry tomatoes

Spices and Flavorings

  • 2 tsp oregano
  • 1 1/2 tsp fennel seeds
  • 1 tsp thyme
  • 1/4-1/2 tsp red pepper flakes
  • 1 tbsp balsamic vinegar

Liquids

  • 2 cups chicken stock

Garnish

  • Fresh basil for serving

Instructions

  1. Preheat Oven: Preheat your oven to 400ºF (200ºC) and place a rack in the center position to prepare for baking.
  2. Season Chicken: Season the chicken thighs generously on both sides with kosher salt. Let them sit at room temperature for 15 minutes to allow flavors to meld, or refrigerate up to overnight for deeper seasoning.
  3. Sear Chicken: Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium heat. Place the chicken thighs skin side down and sear them for 12 to 15 minutes until the skin turns a deep golden brown and crispy. Remove the chicken and set aside on a plate.
  4. Sauté Aromatics: In the same skillet with the rendered chicken fat, add the chopped onion and cook for 3 to 5 minutes until softened and translucent. Stir in minced garlic, oregano, fennel seeds, thyme, and red pepper flakes. Cook for an additional 1 minute to release the spices’ aromas.
  5. Toast Rice: Add the rinsed long grain white rice to the skillet. Stir well to coat the rice in the aromatic mixture and cook for about 3 minutes until the rice becomes fragrant and slightly toasted.
  6. Add Liquids and Tomatoes: Pour in the balsamic vinegar and chicken stock, then add the whole cherry tomatoes. Stir gently to combine all ingredients and bring the mixture to a boil over medium-high heat.
  7. Bake Dish: Nestle the seared chicken thighs skin side up into the rice mixture, submerging them partially in the liquid. Cover the skillet tightly with a lid or foil. Transfer to the preheated oven and bake for 25 to 30 minutes, or until the rice is tender and the chicken is thoroughly cooked (internal temperature of 165ºF/74ºC).
  8. Rest: Remove the skillet from the oven and let it sit covered for 10 minutes to allow the flavors to settle and the rice to finish steaming.
  9. (Optional) Crisp Chicken Skin: For extra crispy skin, place the uncovered skillet under the broiler for 3 to 5 minutes, watching closely to prevent burning, until the chicken skin crisps up nicely.
  10. Serve: Garnish with freshly chopped basil leaves and serve the chicken and rice hot from the skillet.

Notes

  • Bone-in, skin-on chicken thighs provide moist, flavorful meat and crispy skin when seared properly.
  • You can rinse the rice to remove excess starch, ensuring fluffier grains after baking.
  • If you prefer less heat, reduce or omit the red pepper flakes.
  • Use a heavy oven-safe skillet or Dutch oven to easily transition from stovetop searing to oven baking.
  • Leftovers store well in the refrigerator for up to 3 days and reheat covered in the oven or microwave.
  • For a dairy-free and gluten-free meal, this recipe is naturally suitable without modification.

Find it online: https://cozyplatter.com/burst-cherry-tomato-chicken-and-rice-skillet-recipe/