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Dinner recipe · from the recipe book

Crispy Skillet Tomato Rice with Chicken Breast

Tomato-paste rice cooked until a golden crust forms on the bottom, topped with juicy oregano-lemon chicken, fresh cherry tomatoes and a bright parsley-basil gremolata.

Crispy Skillet Tomato Rice with Chicken Breast

Ingredients

  • 1 lb500 gChicken breast, boneless skinlesscut into 1-inch pieces
  • 1½ cups280 gLong-grain white rice, dryrinsed
  • ¼ cup60 gTomato paste
  • 2 medium250 gTomatoesgrated, skins discarded
  • 1⅓ cups200 gCherry tomatoeshalved
  • 2 cups480 gLow-sodium chicken broth
  • 1 medium110 gYellow onionfinely diced
  • 4 cloves12 gGarlicminced
  • 2 tbsp27 gOlive oil
  • 2 tsp2 gDried oregano
  • 1¼ tsp3 gPaprika (sweet or smoked)
  • 1 lemon, juiced45 gLemon juice
  • 2 tsp4 gLemon zest
  • ⅓ cup chopped20 gFresh parsleyfinely chopped
  • ½ cup leaves10 gFresh basiltorn
  • ¾ tsp5 gSalt
  • ½ tsp1 gBlack pepper

Steps

  1. Prepare first: rinse the rice, dice the onion, mince the garlic, grate the tomato, halve the cherry tomatoes and cut the chicken breast.
  2. Toss the chicken with half the oregano, the paprika, half the salt, the black pepper and half the lemon juice.
  3. Make the gremolata: mix the parsley, basil and lemon zest in a small bowl and set aside.
  4. Heat one-third of the olive oil in a large 12-inch skillet over medium-high heat. Sear the chicken 5–6 minutes, turning, until browned and it reaches 165°F (74°C). Move to a plate.
  5. Lower the heat to medium and add another third of the olive oil. Cook the onion 4 minutes until soft, then stir in the garlic and the tomato paste and cook 2 minutes until the paste darkens.
  6. Add the rice and stir 1 minute to coat. Stir in the grated tomato, the chicken broth, the remaining oregano and the remaining salt. Bring to a boil.
  7. Spread the rice evenly, cover, and simmer on low 18 minutes without stirring.
  8. Uncover, drizzle the remaining olive oil around the edge, and raise the heat to medium-high for 3–4 minutes, until the rice crackles and a golden crust forms on the bottom.
  9. Turn off the heat. Nestle the chicken and the cherry tomatoes on top, cover, and rest 5 minutes.
  10. Drizzle with the remaining lemon juice, scatter the gremolata over the top, and serve, scraping up the crispy rice.

Check labels: Gluten-free when you buy low-sodium chicken broth labeled gluten-free.

Allergens: none in the ingredients as written. Some brands contain gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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