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 in cold water until 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 to remove excess starch. Finely chop the sun-dried tomatoes, grate the parmesan cheese, and roughly chop the basil. Measure out all spices.

Step 2: In a large baking dish (9×13 inches or similar), combine tomato paste, oregano, garlic powder, and paprika. Stir well to create a spice base.

Step 3: Add the rinsed rice, chopped sun-dried tomatoes, salt, and pepper to the dish. Mix thoroughly to coat the rice evenly with the spice mixture and distribute the tomatoes.

Step 4: Nestle the chicken breasts into the rice mixture, spacing them evenly. Pour the chicken stock over everything to mostly submerge the rice.

Step 5: Cover the dish tightly with foil and bake at 350°F for 30 minutes.

Step 6: Remove the foil, gently stir the rice, and check that 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 liquid is absorbed and rice is creamy.

Step 7: Remove the chicken breasts and set aside. Pour room-temperature cream into the hot rice and stir gently to create a creamy sauce.

Step 8: Sprinkle freshly grated parmesan over the rice and stir until melted.

Step 9: Return the chicken to the dish and nestle into the creamy rice. Scatter fresh basil on top just before serving.

Tips & Variations

Use room-temperature cream to prevent curdling when mixing into hot rice for a smooth sauce.

Freshly grated parmesan melts better and enhances flavor more than pre-shredded cheese.

Substitute chicken stock with vegetable stock for a lighter, vegetarian-friendly version (omit chicken breasts and use plant-based protein).

Try adding a pinch of red pepper flakes for subtle heat.

FAQs

Can I use brown rice instead of white rice?

Yes, but brown rice requires a longer cooking time and more liquid. You may need to bake the dish longer and adjust the amount of chicken stock accordingly for fully cooked rice.

How do I know when the chicken is fully cooked?

Use a meat thermometer to check that the internal temperature of the chicken breasts reaches 165°F. The meat should be opaque and juices run clear when properly cooked.