This meal is a one pot wonder! This Creamy Sun-Dried Tomato Chicken & Rice comes together for a fabulous weeknight meal that will feed you all week long. Sweet sun-dried tomatoes are blended into a protein-packed sauce made with cottage cheese and freshly grated Parmesan that is delectably rich and creamy, perfectly coating every grain of rice. Each bite is peppered with jammy tomatoes, tender spinach, and sweet tender onions.
Ingredients
16 oz cherry tomatoes
1 large onion
4 cloves garlic
1 tbsp butter
2 tbsp oil
4 large chicken breasts, about 3 lbs
1 ½ cup rice
3 cups chicken broth
4 cups spinach
2 tsp oregano
2 tsp dried parsley
1 tsp red pepper flakes
¼ cup fresh basil leaves
Salt & pepper
Sauce
3 oz Parmesan cheese, freshly grated
1 ½ cup cottage cheese
½ cup milk of choice
½ cup sun dried tomatoes in oil, drained
Directions:
- Slice the tomatoes in half, slice the onions into thin wedges, and mince the garlic.
- Preheat an 8-quart Dutch oven with butter and oil to medium heat. Season chicken breasts generously with salt and pepper. Sear the chicken breasts on each side, 3-4 minutes per side. Remove from the pan, and set aside.
- Add the onions and tomatoes, and cook until the tomatoes break down, and the onions are tender, about 6-7 minutes. Add the garlic, oregano, parsley, and red pepper flakes, and stir in, cooking until fragrant, about 1 minute.
- Add rice, and toss to coat with the oil and seasonings. Add broth and stir, and return chicken to the mixture. Bring the mixture to a steady simmer, reduce the heat to low, cover, and cook for 25-30 minutes, or until the rice is tender.
- Meanwhile, add the Parmesan cheese, cottage cheese, milk, and sundried tomatoes to a blender and blend until smooth and silky. Once the rice is tender, remove the chicken breasts from the pan, and slice. Stir the spinach, basil, and cheese sauce into the rice mixture, and cook until the cheese sauce is heated through, and the greens are wilted, 2-3 minutes. Enjoy or freeze within 4 days.
This recipe was originally published for Experience Life Magazine. Find the article and 3 more one pot weeknight recipes here!
Creamy Sun-Dried Tomato Chicken & Rice
Ingredients
- 16 oz cherry tomatoes
- 1 large onion
- 4 cloves garlic
- 1 tbsp butter
- 2 tbsp oil
- 4 large chicken breasts, about 3 lbs
- 1 ½ cup rice
- 3 cups chicken broth
- 4 cups spinach
- 2 tsp oregano
- 2 tsp dried parsley
- 1 tsp red pepper flakes
- ¼ cup fresh basil leaves
- Salt & pepper
Sauce
- 3 oz Parmesan cheese, freshly grated
- 1 ½ cup cottage cheese
- ½ cup milk of choice
- ½ cup sun dried tomatoes in oil, drained
Instructions
- Slice the tomatoes in half, slice the onions into thin wedges, and mince the garlic.
- Preheat an 8-quart Dutch oven with butter and oil to medium heat. Season chicken breasts generously with salt and pepper. Sear the chicken breasts on each side, 3-4 minutes per side. Remove from the pan, and set aside.
- Add the onions and tomatoes, and cook until the tomatoes break down, and the onions are tender, about 6-7 minutes. Add the garlic, oregano, parsley, and red pepper flakes, and stir in, cooking until fragrant, about 1 minute.
- Add rice, and toss to coat with the oil and seasonings. Add broth and stir, and return chicken to the mixture. Bring the mixture to a steady simmer, reduce the heat to low, cover, and cook for 25-30 minutes, or until the rice is tender.
- Meanwhile, add the Parmesan cheese, cottage cheese, milk, and sundried tomatoes to a blender and blend until smooth and silky. Once the rice is tender, remove the chicken breasts from the pan, and slice. Stir the spinach, basil, and cheese sauce into the rice mixture, and cook until the cheese sauce is heated through, and the greens are wilted, 2-3 minutes. Enjoy or freeze within 4 days.
