Tomato-Basil Chicken and Rice Skillet with Melty Mozzarella

Make it

Instructions

1. 01

   Prepare the ingredients and skillet

   Set out a large deep skillet with a tight-fitting lid, a cutting board, a knife, a colander, and a measuring cup. Rinse 1 cup long-grain white rice under cool running water in the colander until the water runs mostly clear; drain well. Wash and dry 1 cup cherry tomatoes, then halve them. Peel and finely chop 1 onion; peel and mince 3 garlic cloves. Shred 3/4 cup mozzarella if it is not already shredded. Wash and dry 1/4 cup fresh basil leaves, then tear them and set them aside. Keep the raw-chicken cutting area separate from the produce. | Why: Having everything ready lets the rice start simmering promptly after the chicken is browned.

2. 02

   Season the chicken

   Pat 1 lb boneless skinless chicken thighs dry with paper towels; discard the towels and wash your hands. Season both sides evenly with 1/2 tsp kosher salt and 1/4 tsp black pepper. Keep the chicken on a separate plate until the skillet is hot. | Why: Dry surfaces brown better, and seasoning the meat directly gives each bite flavor.

3. 03

   Brown the chicken

   Heat the skillet over medium-high heat for 2 minutes. Add 1 tbsp olive oil and swirl to coat the pan. Lay in the chicken and cook 3–4 minutes per side, until golden brown; it need not be cooked through yet. Move it to a clean plate, and keep the skillet on the stove. Wash your hands and any utensils that touched the raw chicken before using them again. | Why: Browning builds savory flavor while the chicken finishes cooking safely with the rice.

4. 04

   Build the tomato rice and simmer

   Lower the heat to medium. Add 1 tbsp olive oil to the skillet, then cook the prepared onion for 3 minutes, stirring, until softened. Stir in the prepared garlic and tomatoes, the drained rice, 1 tsp dried oregano, and 1/2 tsp kosher salt; cook 1 minute, stirring. Pour in 1 3/4 cups low-sodium chicken broth, scraping the browned bits from the pan. Nestle the chicken and any plate juices on top of the rice. Bring the liquid to a gentle boil, cover with the lid, and reduce the heat to low. Simmer 18–22 minutes without stirring, until the rice is tender, the liquid is absorbed, and the thickest part of every chicken thigh reaches 165°F (74°C) on an instant-read thermometer. If the rice is still firm, add a splash of water, cover, and cook 3–5 minutes more; check the chicken again before serving. | Why: The covered simmer cooks the rice evenly and finishes the chicken over flavorful pan juices.

5. 05

   Melt the cheese, rest, and serve

   Sprinkle the prepared mozzarella over the chicken and rice. Cover and cook over low heat for 2 minutes, until the cheese is melted. Turn off the heat and let the skillet stand, covered, for 3 minutes so the rice finishes steaming. Scatter the prepared basil over the top, divide among 4 plates, and serve hot. | Why: A brief covered rest keeps the rice fluffy, while basil added last stays fresh and fragrant.