Mediterranean Inspired Baked Chicken (one-pot recipe)
This Mediterranean inspired baked chicken, is bright and vibrant with fresh lemon, baby spinach, sun dried tomatoes, and chicken baked to perfection over a bed of rice and you use only one pan!
Servings: 6
Calories:
Ingredients
- 2 TBSP Butter or Olive Oil
- 2-3 cloves Garlic - minced
- 1 Shallot - thinly sliced
- 2 lbs Chicken Breasts, thinly sliced (4-6 total) chicken cutlets
- ½ tsp Salt
- 1 cup White Rice
- 2 cups Chicken Stock
- 4 oz Sun Dried Tomatoes
- 2 cups Baby Spinach
- 1 Lemon - sliced into 4-6 slices.
- Feta Cheese
Instructions
- Preheat your oven to 350F.
- Rinse your rice under cold water until it runs clear. This will make the rice fluffy and less sticky.
- In an oven-safe pan, over medium heat on the stove top, melt the butter and add the garlic and shallot. Cook until slightly colored and fragrant, about 2 minutes.
- Sprinkle a pinch of salt on each chicken breast. Over medium-high heat add in your chicken breasts, try not to overcrowd the pan, you may have to do it in two rounds. Quickly sear and lightly brown each side, about 2 minutes on each side, remove from pan. The chicken will not be done cooking because it is going into the oven to finish baking.
- Once the chicken is brown and removed from the pan, over medium heat, add in your rice. Add about ¼ tsp of salt. Lightly toast the rice, stirring occasionally to mix in the garlic and shallot, cook for about 1-2 minutes.
- Add in the stock, sun dried tomatoes, spinach. Stir to evenly distribute.
- Add back in the chicken and lemon slices. Place a pan-fitting lid or foil that is tightly closed around the sides of the oven-safe pan and bake at 350F for 25 minutes. Do not open the lid, the rice needs uninterrupted time to bake. After 25 minutes, remove the lid. If the rice is still wet and not fluffy, add another 10 minutes in the oven with the lid off.
- Fork fluff the rice, add feta cheese.
