Description
The ultimate weeknight dinner solution – packed with Mediterranean flavors, yet simple to make.
Ingredients
Scale
- 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