Creamy Sun-Dried Tomato Chicken and Rice
This creamy sun-dried tomato chicken and rice is an easy one-pan dinner made with tender chicken, rich cream, mozzarella, and Parmesan cheese. A comforting and family-friendly weeknight meal.
Equipment
- Large skillet with lid
- Cutting board
- Knife
- Measuring cups and spoons
Ingredients
- 1 lb chicken breast, diced
- 2 tbsp butter
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp dried oregano
- ½ tsp dried thyme
- 1 tsp onion powder
- 1 tsp garlic powder
- ¼ tsp red pepper flakes
- 1 tbsp minced garlic
- ⅓ cup sun-dried tomatoes, chopped
- 1 cup long-grain white rice, rinsed
- 2 cups chicken broth
- ½ cup heavy cream
- 1½ cups shredded mozzarella cheese, divided
- Freshly grated Parmesan cheese, for garnish
- Dried parsley, for garnish (optional)
Instructions
- Cook the Chicken: Heat a large skillet over medium-high heat. Add butter and let it melt. Add diced chicken and season with salt, pepper, oregano, thyme, onion powder, garlic powder, and red pepper flakes. Cook until the chicken is nearly cooked through (about 5–7 minutes).
- Add Garlic and Rice: Stir in minced garlic and chopped sun-dried tomatoes. Cook for 30 seconds until fragrant. Add rinsed rice and chicken broth. Stir well to combine.
- Simmer: Cover the skillet. Once bubbling, reduce heat to medium-low and simmer for 15–20 minutes, or until rice is tender and liquid is absorbed.
- Make It Creamy: Stir in heavy cream and 1 cup shredded mozzarella cheese. Mix until creamy.
- Melt the Cheese: Sprinkle remaining mozzarella on top. Cover and let melt, or broil for 1–2 minutes until bubbly and lightly golden.
- Garnish and Serve: Top with Parmesan cheese and dried parsley. Serve warm.
Notes
- Rinse rice thoroughly to remove excess starch.
- Add a splash of broth when reheating to restore creaminess.
- You can substitute chicken thighs for extra flavor.
- For brown rice, increase broth by ½ cup and cook 15–20 minutes longer.