One Skillet Italian Tomato Chicken

Easy one pot tomato basil chicken rice is the kind of weeknight recipe your dreams are made of. So easy and so delicious! You know what makes your dream even better? Top it with fresh burrata!

Ingredients

Ingredients
Servings:
g
Boneless Chicken Breast
tbsp
Olive Oil
tbsp
White Aceto Balsamico
tbsp
Dried Oregano
tbsp
Sweet Paprika Powder
tbsp
Garlic Powder
Salt & Pepper to taste
g
Rice
Yellow Onion
Garlic Clove
ml
Chicken Broth
g
Sun Dried Tomatoes
tbsp
Lemon Juice
g
Diced Tomatoes
tbsp
Tomato Paste
Sprigs of Fresh Thyme
Salt & Pepper to taste

Instructions

Preparing In The Kitchen
  1. Preheat the oven to 190 ºC.
  2. Rinse the chicken breast with cold water, pat dry and cut into strips. Peel the onion and garlic and cut into fine cubes. Drain and finely chop the sun-dried tomatoes. Wash the herbs, shake dry and pluck the leaves from the stems. Wash the cherry tomatoes on the panicle and pat dry.
  3. In a medium bowl, combine 2 tablespoons olive oil, chicken stripes, balsamic vinegar, oregano, paprika, garlic, and a large pinch of both salt and pepper. Toss well to evenly coat the chicken.
  4. Heat the remaining 2 tablespoons olive oil in a large dutch oven or cast iron skillet, set over medium high heat. When the oil is shimmering, add the chicken and sear on both sides until golden, about 3-5 minutes per side. Remove the chicken from the skillet.
  5. To the same skillet add the onions, garlic and rice. Cook 2-3 minutes. Add the chicken broth, sun-dried tomatoes, diced tomatoes, tomato paste, thyme and lemon juice. Bring to a boil over high heat and stir. Slide in the chicken and any juices left on the plate back into the skillet. Top it with the cherry tomatoes. Transfer to the oven and roast for 20 minutes or until the chicken is cooked through and the rice becomes soft.
  6. Serve the chicken topped with more herbs and fresh burrata.

Preparing In The Kitchen
  1. Preheat the oven to 190 ºC.
  2. Rinse the chicken breast with cold water, pat dry and cut into strips. Peel the onion and garlic and cut into fine cubes. Drain and finely chop the sun-dried tomatoes. Wash the herbs, shake dry and pluck the leaves from the stems. Wash the cherry tomatoes on the panicle and pat dry.
  3. In a medium bowl, combine 2 tablespoons olive oil, chicken stripes, balsamic vinegar, oregano, paprika, garlic, and a large pinch of both salt and pepper. Toss well to evenly coat the chicken.
  4. Heat the remaining 2 tablespoons olive oil in a large dutch oven or cast iron skillet, set over medium high heat. When the oil is shimmering, add the chicken and sear on both sides until golden, about 3-5 minutes per side. Remove the chicken from the skillet.
  5. To the same skillet add the onions, garlic and rice. Cook 2-3 minutes. Add the chicken broth, sun-dried tomatoes, diced tomatoes, tomato paste, thyme and lemon juice. Bring to a boil over high heat and stir. Slide in the chicken and any juices left on the plate back into the skillet. Top it with the cherry tomatoes. Transfer to the oven and roast for 20 minutes or until the chicken is cooked through and the rice becomes soft.
  6. Serve the chicken topped with more herbs and fresh burrata.

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