Creamy Sun-Dried Tomato Chicken and Rice

Rich, nutritious, and comforting, this one-pot recipe is the perfect meal for a cozy night.

By Maddie Augustin | Experience Life

Makes 8 servings
Prep Time 15 minutes
Cook Time 50 minutes

Ingredients

Chicken and Rice

1 tbs. butter
2 tbs. extra-virgin olive oil
3 lb. boneless, skinless chicken breasts
½ tsp. sea salt, plus more to taste
¼ tsp. freshly ground black pepper, plus more to taste
1 large yellow onion, sliced
16 oz. cherry tomatoes, halved
4 cloves garlic, minced
2 tsp. dried oregano
2 tsp. dried parsley
1 tsp. red-pepper flakes
1½ cups white rice, rinsed
3 cups chicken broth
4 cups baby spinach, chopped
¼ cup fresh basil leaves, thinly sliced

Sauce

3 oz. Parmesan cheese, freshly grated
1½ cups cottage cheese
½ cup milk of choice
½ cup oil-packed sun-dried tomatoes, drained

Directions

Make the chicken and rice:

STEP 1

Place a large Dutch oven over medium heat, then add the butter and oil and heat until the butter has melted.

STEP 2

Season the chicken breasts with salt and pepper. Sear the chicken until golden brown, about three to four minutes per side. Remove the chicken from the pot.

STEP 3

Add the onion and tomatoes to the pot and cook until the tomatoes have shrunk and the onion is tender, about six to seven minutes.

STEP 4

Add the garlic, oregano, parsley, and red-pepper flakes, and cook until fragrant, about one minute more.

STEP 5

Add the rice, stirring to coat it with the oil and seasonings.

STEP 6

Pour in the broth, return the chicken to the pot, and bring the mixture to a steady simmer. Cover the pot, reduce the heat to low, and cook until the rice is tender, about 25 to 30 minutes.

Meanwhile, make the sauce:

STEP 1

Add the sauce ingredients to a blender and blend until smooth.

STEP 2

Once the rice is tender, remove the chicken breasts from the pot.

STEP 3

Stir the spinach, basil, and sauce into the rice mixture, and cook until the sauce is heated through and the greens are wilted, about two more minutes.

STEP 4

Remove the pot from the heat, then taste and adjust the seasoning as needed. Place the chicken breasts back on top of the rice and serve.

Photographer: Terry Brennan; Food Stylist: Betsy Nelson.

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