One Pan Tuscan Chicken & Rice

Here’s a fun fact: Did you know Tuscany is famous for rustic, simple meals with bold flavors and zero stress? Basically, it’s the Italian version of “I’m not trying, but I still look amazing.” That’s the exact energy this One Pan Tuscan Chicken & Rice gives.

This recipe is THE weeknight hero. It’s giving: minimal dishes, maximum flavor, and the kind of cozy vibes that make you feel like you’re eating dinner in a Tuscan villa… but like, in your leggings, on your couch, while rewatching New Girl for the 14th time. No judgment here.

Juicy chicken, herbs, and tomatoes all baked into fluffy, flavor-soaked rice? Yes. Yes. And more yes. This is not your average “chicken and rice” situation — the Red Gold tomatoes bring major flavor, the basil is poppin’, and the whole thing basically tastes like a hug from someone who knows how to cook.

Why You’ll Love It:

• One pan. Like literally. ONE.
• Oven does the work = less time stirring, more time scrolling.
• It’s secretly impressive. Serve it to guests and they’ll think you trained in Florence.
• Leftovers? Even better the next day. Trust.

Pro Tip:

Add some fresh basil or a little mozzarella on top at the end if you wanna get fancy. Or don’t. It’s still elite.

One Pan Tuscan Chicken & Rice

Juicy chicken, garlicky tomato basil vibes, and buttery rice all baked in one pan? This One Pan Tuscan Chicken & Rice is cozy, low-effort, and wildly delicious—aka your new weeknight favorite.

Print Recipe

Prep Time:20 minutes mins

Cook Time:1 hour hr

Total Time:1 hour hr 20 minutes mins

Ingredients

Chicken

• 2-3 boneless Chicken Breasts
• 2 tsp Paprika
• 1 tsp Dried Parsley
• 1 tsp Garlic Powder
• 1 tsp Kosher Salt
• 1/2 tsp Onion Powder
• 1/2 tsp Dried Basil
• 1/4 tsp Black Pepper

Tomato Basil Rice

• 1 1/2 cups Uncooked Long Grain Rice
• 3 cups Hot Water
• 2 tsp Knorr chicken bouillon or preferred brand
• 4 Sun Dried Tomatoes finely diced (pat them dry first)
• 1/4 cup Tomato Paste
• 1 medium White Onion finely diced
• 1 1/2 tsp Dried Basil
• 1/2 tsp Salt

To Serve

• Spring Mix or Arugula Greens
• Shaved Parmesan

Instructions

• Preheat oven to 350°F. In a small bowl, combine chicken seasonings. Coat the chicken breasts with about 2/3 of the spice mix, lightly rubbing it in, then flip the chicken over and rub in the remaining seasoning. Set aside.
• Add diced onion to a baking dish and add a tablespoon or two of preferred oil (I use Avocado). Place in the oven for 10 minutes, or until it just begins to soften and pick up some color, sometimes i broil it for a minute or two.
• Once the onion is cooked, microwave water and add bouillon, then pour it into the baking dish. Add tomato paste, sun-dried tomatoes, dried basil, and salt. Use a whisk to blend the tomato paste, then add the rice and stir everything together.
• Place the seasoned chicken breasts into the dish. Pop the whole thing back into the oven at 350°F (180°C) for 50 minutes, or until the chicken is fully cooked and the liquid has reduced, leaving the rice around the edges cooked. Let it rest for 5-10 minutes.
• Remove the chicken. Use a fork to fluff up the rice and mix in the basil. Serve the chicken breasts with the rice and a side salad of leafy greens, shaved Parmesan, and a drizzle of balsamic glaze!

Servings: 3