Dinner · French

Chicken Basquaise

Sofia Romano

Recipe by Sofia Romano

Pasta & Mediterranean · October 26, 2026

This is a one-pot Basque classic where browned chicken, smoky chorizo, and sweet red peppers cook right on top of the rice, so every grain soaks up the flavor. It looks impressive but comes together in a single casserole, which means less cleanup and a dinner that feels like a celebration on a regular weeknight.

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Chicken Basquaise

Why you'll love this

  • Everything cooks in one pot, so cleanup is minimal.
  • Smoky chorizo and sweet peppers flavor the rice from the inside out.
  • It looks like a dinner-party centerpiece but is weeknight-doable.
  • The lemon and olives add bright, briny pops that keep it from feeling heavy.

EveryDayMeal recipe

Chicken Basquaise

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

Ingredients

  • about 3 1/4 lbs chicken, cut into pieces
  • 2 tablespoons butter
  • 6 tablespoons olive oil
  • 2 red onions, sliced
  • 3 large red bell peppers, sliced
  • 4 1/2 oz chorizo, sliced
  • 8 sun-dried tomatoes
  • 6 garlic cloves, sliced
  • 1 1/2 cups basmati rice
  • 1 tablespoon tomato paste
  • 1/2 teaspoon paprika
  • 4 bay leaves
  • a handful fresh thyme, chopped
  • 1 1/2 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 flameproof casserole or Dutch oven with lid
  • Tongs
  • Sharp knife
  • Cutting board

Instructions

  1. Heat your oven to 350 degrees F and pat the chicken pieces dry with paper towels so they brown instead of steam.
  2. Melt the butter with 3 tablespoons of the olive oil in a large flameproof casserole or deep skillet over medium-high heat until the butter stops foaming.
  3. Brown the chicken in batches, seasoning with salt and pepper as you go, about 4 to 5 minutes per side until deeply golden, then set the pieces aside on a plate. Do not crowd the pan or the chicken will steam and stay pale.
  4. Add a little more olive oil to the pan and cook the sliced onions over medium heat, stirring often, for about 10 minutes until soft and translucent but not browned, so they turn sweet.
  5. Pour in the rest of the oil, add the red peppers, and cook for another 5 minutes until they start to soften and smell sweet.
  6. Stir in the chorizo, sun-dried tomatoes, and garlic and cook for 2 to 3 minutes, until the chorizo releases its red oil and the garlic is fragrant.
  7. Add the rice and stir to coat every grain in the oil, then mix in the tomato paste, paprika, bay leaves, and thyme so the rice picks up color and flavor.
  8. Pour in the chicken stock and wine and bring to a bubble, then lower the heat to a gentle simmer.
  9. Press the rice down so it sits under the liquid, nestle the browned chicken on top, and tuck the lemon wedges and olives around the pieces.
  10. 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 cook another 5 minutes, then check again.

Tips from the kitchen

  • Pat the chicken completely dry before browning. Dry skin is the difference between golden and gray.
  • Taste the chorizo first. A spicy variety may mean you can skip extra salt, since it seasons the whole dish.
  • Give the pan room when browning so the chicken sears instead of steams. Rushing this step costs you flavor.

Estimated nutrition per serving: 620 cal · 42g protein · 38g carbs · 33g fat

Make it your own

  • Swap the chicken for bone-in thighs only if you want faster, more forgiving cooking.
  • Use smoked paprika in place of regular for a deeper, smokier backbone.
  • No wine on hand? Replace it with extra chicken stock and a splash of lemon juice.

Storing & make-ahead

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a covered skillet with a splash of stock or water to loosen the rice, or microwave in short bursts until hot throughout.

Good to know

Can I use boneless chicken?
Yes, but bone-in pieces give the best flavor and stay juicier. If using boneless, check for doneness around the 35 to 40 minute mark.
Why is my rice still crunchy?
The rice may not have been fully submerged. Press it down into the liquid before baking, and if needed add a splash more hot stock and cook another 5 to 10 minutes covered.
Can I make this ahead?
It is best fresh since rice firms up as it cools, but you can brown the chicken and chop everything a day ahead to speed up assembly.
What kind of olives work best?
Oil-cured or brine-cured black olives both work. Pitted ones are friendlier for eating, so no one has to dodge pits.

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