Dinner · French

Chicken Basquaise

Sofia Romano

Recipe by Sofia Romano

Pasta & Mediterranean · September 20, 2026

This is a one-pot French dinner that does all the work while it bakes: browned chicken sits on a bed of smoky chorizo rice studded with sweet red peppers, olives, and lemon. It looks impressive, but it comes together in a single dish, so cleanup is easy. Serve it straight from the pot with a green salad and you have dinner sorted.

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Chicken Basquaise

Why you'll love this

  • Everything cooks in one pot, so there is barely any cleanup.
  • Smoky chorizo and sweet peppers make the rice taste like it took all day.
  • It feeds a crowd and looks impressive with almost no fuss.
  • Naturally gluten-free and packed with real, hearty ingredients.

EveryDayMeal recipe

Chicken Basquaise

Prep
20m
Cook
70m
Total
90m
Serves
6
Level
Medium

Ingredients

  • about 3.5 lbs whole chicken, cut into pieces
  • 2 tablespoons unsalted butter
  • 6 tablespoons olive oil
  • 2 red onions, sliced
  • 3 large red bell peppers, sliced
  • 4.5 oz chorizo, sliced
  • 8 sun-dried tomatoes, chopped
  • 6 garlic cloves, sliced
  • 1.5 cups basmati rice
  • 1 tablespoon tomato paste
  • 1/2 teaspoon paprika
  • 4 bay leaves
  • a small handful fresh thyme, chopped
  • 1.5 cups chicken stock
  • 3/4 cup dry white wine
  • 2 lemons, cut into wedges
  • 2/3 cup black olives
  • to taste salt
  • to taste black pepper

Equipment

  • Large ovenproof Dutch oven or deep skillet with lid
  • Tongs
  • Cutting board
  • Sharp knife
  • Paper towels

Instructions

  1. Preheat your oven to 350 degrees F so it is ready when the pot goes in. Pat the chicken pieces dry with paper towels, which helps them brown instead of steam.
  2. Heat the butter and 3 tablespoons of the olive oil in a large ovenproof Dutch oven or deep skillet over medium-high heat. Brown the chicken in batches, seasoning each piece with salt and pepper, until golden on both sides. Do not crowd the pan or the chicken will steam. Set the browned pieces on a plate as you go.
  3. Add a little more olive oil to the pot and cook the sliced onions over medium heat for about 10 minutes, stirring often, until soft and translucent but not browned, so they taste sweet.
  4. Pour in the rest of the oil, add the red peppers, and cook for 5 more minutes until they start to soften and release their sweetness.
  5. Stir in the chorizo, sun-dried tomatoes, and garlic and cook for 2 to 3 minutes, until the chorizo colors the oil a deep red and everything smells fragrant.
  6. Add the rice and stir until every grain is coated in the oil, which keeps it from clumping. Stir in the tomato paste, paprika, bay leaves, and chopped thyme.
  7. Pour in the chicken stock and white wine and bring to a bubble. Turn the heat to a gentle simmer and press the rice down so it is submerged in the liquid.
  8. Nestle the browned chicken on top and tuck the lemon wedges and olives around the pieces.
  9. Cover and bake for 50 minutes, until the rice is tender with a little bite and the chicken juices run clear when pierced at the thickest part. If it needs more time, cover and bake another 5 minutes, then check again. Let it rest a few minutes before serving.

Tips from the kitchen

  • Brown the chicken well and in batches. That golden crust is where a lot of the flavor comes from, and crowding the pan ruins it.
  • Rinse the basmati rice under cold water first to wash off surface starch, which keeps the finished rice fluffy instead of gummy.
  • Taste before serving. The chorizo and olives are salty, so add salt at the very end only if it needs it.

Estimated nutrition per serving: 620 cal · 42g protein · 42g carbs · 30g fat

Make it your own

  • Swap the chicken for bone-in thighs only if you want faster, more forgiving cooking.
  • Use spicy chorizo and an extra pinch of paprika for more heat.
  • No white wine? Use an extra 3/4 cup of chicken stock with a squeeze of lemon.

Storing & make-ahead

Cool leftovers and store in an airtight container in the fridge for up to 3 days. Reheat gently in a covered pan with a splash of stock or water to loosen the rice. This dish is best fresh, since the rice softens over time, but leftovers still taste great.

Good to know

Can I use boneless chicken?
Yes, but bone-in pieces stay juicier during the long bake. If you use boneless breasts, check them earlier, around 35 to 40 minutes, so they do not dry out.
My rice is still crunchy. What happened?
The liquid likely evaporated too fast or the lid was not tight. Add a splash of hot stock, press the rice down, cover well, and bake another 5 to 10 minutes.
Can I make it ahead?
You can brown the chicken and cook the vegetables a few hours ahead, then add the rice and liquid and bake just before serving for the best rice texture.
What should I serve with it?
A simple green salad or some crusty bread is all you need, since the rice and chicken are already a full meal.

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