Ingredients

4 chicken breasts

6 oz sun-dried tomatoes, finely chopped (about 1/4-inch pieces)

1.5 tbsp tomato paste

1.5 tsp oregano

1 tsp garlic powder

1 tbsp paprika

1.5 cups rice, rinsed until water runs clear

22 oz chicken stock

Salt

Pepper

3.5 oz cream, room temperature

2 oz parmesan, freshly grated

1 bunch basil, roughly chopped

Instructions

Step 1: Preheat your oven to 350°F. Rinse the rice in cold water until the water runs clear. Finely chop the sun-dried tomatoes, grate the parmesan, and roughly chop the basil. Have all your spices measured and ready.

Step 2: In a large baking dish (9×13 inches or similar), mix the tomato paste with oregano, garlic powder, and paprika to make a flavorful base. Add the rinsed rice, chopped sun-dried tomatoes, and salt and pepper to taste. Stir well to coat the rice evenly.

Step 3: Nestle the chicken breasts into the rice mixture evenly. Pour the chicken stock over everything, making sure the rice is mostly covered.

Step 4: Cover the dish tightly with foil and bake for 30 minutes. Remove the foil, gently stir the rice, and check if the chicken has reached an internal temperature of 165°F and the rice is tender. If needed, cover and bake for another 10–20 minutes until the rice is creamy and liquid absorbed.

Step 5: Remove the chicken from the dish and set aside. Stir the room-temperature cream into the hot rice to create a creamy sauce. Add the freshly grated parmesan and stir until melted.

Step 6: Return the chicken breasts to the dish, nestle into the creamy rice, and scatter fresh basil on top just before serving. Serve warm and enjoy.

Tips & Variations

Use room-temperature cream to avoid curdling when mixing with hot rice.

Freshly grated parmesan melts better and gives a creamier texture than pre-shredded cheese.

Add a pinch of red pepper flakes in the spice mix for a subtle heat boost.

For extra color and texture, stir in some chopped spinach or kale just before adding the cream.

FAQs

Can I use brown rice instead of white rice?

Yes, but brown rice will require a longer baking time and more liquid. Adjust the chicken stock accordingly and ensure the rice is fully cooked before adding the cream.

Can I prepare this dish in advance?

You can assemble the dish up to the baking step and refrigerate it covered for a few hours before baking. Just add extra baking time if baking straight from the fridge to ensure the chicken cooks through.