One Pan Artichoke Sun-Dried
Tomato Chicken & Rice
Gluten free | One Pan
This One Pan Artichoke + Sun-Dried Tomato Chicken & Rice is a vibrant, Mediterranean-inspired dinner that checks every box. It delivers bold flavor, minimal prep, and easy cleanup. Plus, the tender, juicy chicken sits on top of aromatic rice that cooks in the same pan.
As the rice simmers, it absorbs a rich, savory broth infused with garlic, fresh herbs, briny artichoke hearts, and the deep, concentrated flavor of sun-dried tomatoes. Everything cooks together, which means the rice soaks up all the chicken drippings and seasonings. The result is a comforting dish that tastes like it took hours—yet comes together with simple weeknight ease.
To finish, bright lemon and fresh parsley add a pop of freshness that balances the richness of this one pan chicken and rice recipe beautifully.
The Ultimate Weeknight Chicken & Rice Dish
This Mediterranean chicken and rice recipe is packed with character, yet unbelievably simple to make. Everything comes together in one skillet—juicy chicken, fluffy rice, sun-dried tomatoes, tender artichoke hearts, garlic, herbs, and broth.
As they simmer, the flavors meld into a savory, aromatic base that’s both comforting and bright. It’s the kind of easy chicken and rice dish that works for busy nights and cozy weekends alike.
In the end, it’s a weeknight win made for real life—big flavor, minimal effort, and absolutely no sink full of dishes.
The Beauty of One Pan Meals
One-pan meals are my secret weapon for fast, delicious weeknight cooking, and this one pan chicken dinner is the perfect example. With just a single skillet, you skip the chaos of multiple pots, endless steps, and a mountain of dishes. Instead, you get quick prep, easy cooking, and a flavorful meal on the table faster than takeout.
Whether you’re cooking for your family or prepping lunches for the week, this easy chicken and rice meal brings convenience without ever compromising flavor.
If you love this one, you’ll also want to try my One Pan Beef + Leek Pot Pie and Peanut Chicken Egg Roll Stir Fry—both reader favorites.
And here’s a fun tip:
Type ONE PAN into the search bar on my site, and over 100 one pan recipes will pop up. Dinner solved!
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Pro Tip:
For the most flavorful rice, lightly toast the dry rice in a little olive oil before adding the broth. It deepens the flavor and helps create the perfect texture every time.
If you love simple, bold, one-pan meals like this, come follow along on Instagram @whitesparrowfoodco for daily recipes, kitchen tips, and weeknight dinner inspiration!
Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!
One Pan Artichoke + Sun-Dried Tomato Rice with Chicken
- Total Time: 35 minutes
- Yield: 2-6 1x
- Diet: Gluten Free
Description
The ultimate weeknight dinner solution – packed with Mediterranean flavors, yet simple to make.
Ingredients
- 2-4 boneless chicken breasts (cut in half length-wise to make thinner pieces)
- salt and pepper, to season and to taste
- 1 tablespoon olive oil
- 1 medium to large shallot, small diced
- 3 garlic cloves, minced
- 3/4 cup sliced sun-dried tomatoes
- 1 tablespoon sun-dried tomato oil
- 3/4 cup jasmine rice, rinsed
- optional: 3 tablespoons white wine
- 1 1/2 cups chicken bone broth
- 1 cup unsweetened coconut milk
- 1 8 oz. jar artichokes (marinated or grilled, taste so good in this dish)
- 1 container fresh spinach
- optional: red pepper flakes, sprinkle to garnish
Instructions
- Using an enamel cast iron pan or other heavy casserole pan, heat up over medium high heat.
- Sprinkle both sides of the chicken breasts with salt and pepper. When the pan is hot, drizzle in the olive oil. Add in the chicken breasts. You may have to work in batches to make sure each piece of chicken has room to brown on one side fully without being crowded. Let the chicken brown for 4 minutes or until toasty brown on the bottom. Flip over and cook for another 4 minutes. Remove the chicken to a plate and set aside.
- Once all the chicken is cooked, return the pan back to the heat. Turn down to medium/low. Add in the shallot, garlic, sun-dried tomatoes, sun-dried tomato oil (olive oil or butter works too). Sautee for 2 minutes. Add in the rice and stir to combine. Add in the wine, if using and cook until most of it evaportes. Sprinkle in 1/2 teaspoon each salt and pepper.
- Turn the heat to low and stir in the chicken bone broth. With the heat still on low, place a lid on top of the pan and let the rice mixture cook for 12 minutes.
- Remove the lid and stir in the coconut milk and artichokes. Place the lid back on top of the pan and cook until the rice is just cooked – around 4-6 more minutes.
- Remove the lid and turn the heat off. Stir in the spinach and let wilt. Add the cooked chicken back into the pan to reheat. If your rice needs more liquid, add in 1/2 cup more chicken bone broth or water and stir to combine. As the dish sits, it will absorb more liquid.
- Garnish with red pepper flakes, if desired. Serve.
Notes
Pro Tip
- Buy the sun-dried tomatoes packed in herb oil – you can use some of the oil to season this dish. Double points if you can already find them sliced – sliced in oil is heaven.
- For the artichokes, don’t drain them. Add the marinated liquid into the rice mixture. It adds another level of flavor to the dish.
- If you don’t have sun-dried tomatoes with oil, replace with additional olive oil or butter
- Prep Time: 10
- Cook Time: 25
- Category: chicken
- Method: stove-top
- Cuisine: dinner
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