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One-Pot Wonder: Creamy sun-dried tomato chicken perfect for your cast-iron

Need a warm, inviting way to serve your family dinner? This simple chicken dish is not only super easy, but its flavor is amazingly rich and elegant.

Chicken breast is lightly browned in a cast-iron skillet, then combined with rice and a rich and creamy homemade sun-dried tomato sauce for a rustic meal. The result is this easy, baked, one-pot, casserole-style dinner that is not only filling but wonderful for busy families. I chose to use instant, precooked rice just to save extra time in the kitchen. You can certainly make a batch of fresh rice or even quinoa if desired.

Rustic cast-iron sun-dried tomato chicken and rice recipe

This chicken is baked in a skillet along with rice in a delicious cream-based sauce laced with sun-dried tomatoes, herbs and Parmesan cheese.

Serves 4

Prep time: 15 minutes | Cook time: 30 minutes | Total time: 45 minutes


For the chicken

  • 1 tablespoon extra-virgin olive oil
  • 2 large chicken breast, diced
  • 1 small onion, diced
  • 2 cups instant or precooked rice
  • 1 teaspoon garlic powder
  • Salt and pepper, to taste

For the sun-dried tomato sauce

  • 1/2 cup heavy whipping cream
  • 1/4 cup white wine
  • 1/2 cup chicken stock or broth
  • 1/2 cup sun-dried tomatoes, finely chopped
  • 1/2 cup freshly grated Asiago or Parmesan cheese
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon crushed red pepper
  • 1 tablespoon dried Italian seasonings
  • 2 garlic cloves, minced
  • 1 small handful fresh basil, thinly sliced
  • 1 cup grated Parmesan cheese
  • Extra basil and Parmesan cheese, for garnish (optional)


  1. Preheat the oven to 375 degrees F.
  2. Heat the cast-iron skillet over medium heat, and add the olive oil.
  3. To the skillet, add the diced chicken and diced onions, and cook until the chicken is browned, about 3 to 4 minutes. Stir in the instant or precooked rice and the seasonings, and mix well.
  4. In a bowl, combine all the ingredients for the sun-dried tomato sauce, and whisk until the ingredients are well incorporated.
  5. Gently pour the sauce on top of the chicken-and-rice mixture, and place the skillet into the oven.
  6. Sprinkle the top with grated Parmesan cheese, and bake for 25 minutes or until the chicken is completely cooked. Remove from the oven.
  7. Garnish the skillet with extra Parmesan cheese and basil, and spoon onto serving plates. Best served warm.

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More recipes using sun-dried tomatoes

Spicy ham, olive and sun-dried tomato pasta
Sun-dried tomato and feta-stuffed artichokes
Avocado, mozzarella and sun-dried tomato panini

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