30 Minute Sun-dried Tomato, Parmesan, and Basil Chicken and Rice

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Author Layla


  • 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
  • 14 cup basil chopped (or about 10 leaves)
  • 1/2 cup Parmesan cheese shredded


  1. Heat olive oil in a large heavy-duty pan or pot. Season the chicken thighs with salt and pepper and place skin-down in the hot pan. Cook 4-5 minutes per side or until golden and browned. Stir in garlic for just 30 seconds. Add 2 cups chicken broth; cover the skillet with the lid. Simmer for 12-15 minutes.

  2. Add the rice to the same pot, set the temperature to low and simmer the rice with the chicken, lid on, for another 12 minutes or until the rice has fully absorbed the broth. (tip: leave the rice and chicken covered with the lid on the stovetop with the stove-top so the steam can further cook the rice)

  3. After the rice is fully cooked, remove the chicken thighs from the pan and gently stir in the chopped sundried tomatoes, basil, and parmesan cheese. Return the chicken thighs to the pan and serve.(Bonus tip: for a crispy chicken skin. Sear the cooked chicken thighs skin-down in a nonstick pan, no need to add oil, for 3- minutes or until the skin is crispy.)