One Skillet Creamy Sundried Tomato & Rice Chicken
Serves 535 mins prep55 mins cook
I say this every time but there’s nothing better than a delicious, nourishing one skillet meal! This one skillet creamy sundried tomato and rice chicken checks all of those boxes. It’s flavorful, it’s creamy, it’s packed with good ingredients.
0 servings
What you need
Instructions
Preheat oven to 375 degrees. Turn a stovetop burner on and heat the oil over medium-high heat on a large skillet. Pat the chicken breasts dry with a paper towel, then season generously with the salt, back pepper, paprika, chili powder and oregano. Add the seasoned chicken to the skillet and cook for about five minutes on each side, until crisp and brown. Once the chicken is browned, remove from the skillet and set aside. In the same skillet, add the chopped shallot and garlic and cook for a few minutes in the oil from the chicken, until browned and aromatic. For extra flavor, add in the olive oil from the sundried tomato jar. Reduce heat to medium and pour in the broth, lemon juice and coconut milk. Mix to combine. Add in the rice, spinach and sundried tomatoes, and mix again to evenly distribute it. Add the chicken back to the skillet on top of the rice mixture. Bake for 30-40 minutes, until the internal temperature of the chicken is 165 degrees. For best results, serve immediately by scooping out the absorbed rice and placing the chicken on top. Top with chopped basil if you'd like. Store in the refrigerator in an airtight container for up to five days.View original recipe