Heat the skillet by heating 2 tablespoons of olive oil over medium-high heat until shimmering.

Sear the chicken thighs skin-side down for 3-4 minutes until golden brown. Flip to brown the other side, then transfer to a plate.

In the same skillet, sauté 3 minced garlic cloves for 30 seconds, then add 1 diced onion and 1 diced bell pepper, cooking for 4-5 minutes.

Stir in ½ cup of sun-dried tomatoes, 1 cup of rinsed rice, 1 can of crushed tomatoes, and 2 cups of chicken broth. Mix well.

Nestle the browned chicken thighs into the rice mixture, covering them. Cover the pan tightly with aluminum foil.

Preheat oven to 400°F (200°C). Bake the covered skillet for about 40 minutes.

Remove the foil and switch to broil mode, broil for an additional 8-10 minutes until chicken skin crisps.

Garnish with freshly chopped basil before serving.