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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 and the best part? Minimal cleanup! This dinner is now in our weekly rotation for those reasons, and you should definitely put it in yours. Not to mention, it’s dairy-free and gluten-free as well. Whether it’s a weeknight dinner or date night I promise you it won’t disappoint!
One Skillet Creamy Sundried Tomato & Rice Chicken Ingredients
Chicken Breast: I originally made this recipe to use chicken breasts, but you can also use chicken thighs as well. I recently made this recipe with chicken thighs and it was delicious. Either way I recommend using boneless chicken.
Shallot & Garlic: Shallot and garlic add so much flavor to this recipe so much sure you don’t skip it. If you don’t typically buy shallots (like me) feel free to use half of a sweet onion instead but I really do love the taste of the shallot in this particular recipe.
Spices: The spices you’ll need for this recipe are salt, black pepper, smoked paprika, chili powder and oregano. You’ll first want to season the dried chicken before cooking it with the spices.
Chicken Broth: You could either use vegetable broth or chicken broth for this recipe, but I recommend chicken broth. I really like to use chicken bone broth for this one because you can get even more protein from it. I love Kettle and Fire bone broth!
Lemon: Adding the lemon juice to the skillet before putting it in the oven is so important and holds a lot of the flavor of the entire dish once it’s baked. If you want an ever stronger lemon taste, feel free to add some lemon zest as well.
Sundried Tomatoes: Can we talk about how good sundried tomatoes are?! I always forget about how much I love them. They pack so much flavor and once baked in this recipe… SO good. I recommend getting the sundried tomatoes in oil – that way you can add in a bit of that tasty oil to the dish as well.
Coconut Milk: Incorporating some coconut milk into the dish adds creaminess without the dairy, but if you’re looking for a substitution you could definitely use some light cream as well. You could also use unflavored oat milk or nut milk as well.
Rice: The last step before adding the skillet to the oven is to add uncooked rice and mix it into the other ingredients to completely cover it in liquid. The rice will fully cook in the oven and once it’s done, you can fluff it up before enjoying.
How To Make One Skillet Creamy Sundried Tomato & Rice Chicken
Step One: Preheat oven to 375 degrees. Turn a stovetop burner on and heat the oil over medium-high heat on a large skillet.
Step Two: Pat the chicken breasts dry with a paper towel, then season generously with the salt, back pepper, paprika, chili powder and oregano.
Step Three: 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.
Step Four: 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.
Step Five: 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.
Step Six: 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.
Step Seven: For best results, serve immediately by scooping out the absorbed rice and placing the chicken on top. Store in the refrigerator in an airtight container for up to five days.
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ONE SKILLET CREAMY SUNDRIED TOMATO & RICE CHICKEN (GLUTEN + DAIRY-FREE)
3-5
servings15
minutes30
minutesGluten-Free, Dairy-Free, Grain-Free
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 and the best part? Minimal cleanup! This dinner is now in our weekly rotation for those reasons, and you should definitely put it in yours. Not to mention, it’s dairy-free and gluten-free as well. Whether it’s a weeknight dinner or date night I promise you it won’t disappoint!
Ingredients
2 tbsp avocado or olive oil
2 lbs boneless, skinless chicken breasts
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp smoked paprika
1/2 tsp chili powder
1 tsp oregano
1 shallot, finely chopped
3 garlic cloves, minced
2 cups chicken broth
2/3 cup canned full-fat coconut milk
juice of 1/2 lemon (~2 tbsp)
1 + 1/2 cups rice (I use RightRice for this recipe)
1 small jar sundried tomatoes in olive oil
2-3 cups baby spinach
Directions
- 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.
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