Instructions

Heat oil in oven-safe large skillet set over medium-high heat. Season chicken with salt and pepper; transfer to skillet skin-side down. Cook for 3 to 4 minutes or until golden and crispy on bottom. Flip and cook for 3 to 5 minutes or until golden all over. Transfer to medium plate (reserve skillet). Reduce heat to medium.

Add onion, red pepper and garlic to reserved skillet and cook, stirring occasionally, for 3 to 5 minutes or until softened and fragrant. Stir in pesto and tomato paste and cook, stirring occasionally, for 1 to 2 minutes.

Stir in rice and cook, stirring, for 1 minute or until coated. Pour in tomatoes (with juice) and chicken broth; bring to a simmer. Return chicken to skillet and transfer to oven.

Bake for 25 to 30 minutes or until liquid has been absorbed, and chicken is cooked through and instant-read thermometer registers 165°F when inserted into thickest part of a thigh.

Garnish with basil before serving.