Chicken and Rice Casserole with Sun Dried Tomatoes and Spinach
Elevate your weeknight dinner routine with this irresistible Chicken and Rice Casserole with Sun-Dried Tomatoes and Spinach. This hearty, one-pan meal combines juicy, seared chicken breasts with perfectly cooked long-grain rice infused with the rich flavors of sun-dried tomatoes, sautéed onions, and garlic. Fresh baby spinach adds a vibrant, nutritious touch, while a creamy, cheesy topping of mozzarella and Parmesan creates the ultimate comfort food experience. Baked to golden, bubbly perfection, this easy casserole is a family favorite that takes just 20 minutes of prep time and is ideal for busy evenings. Perfectly seasoned with Italian herbs, this dish is satisfying, flavorful, and effortlessly elegant—just what your dinner table needs.
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Recipe Information
Ingredients
- 1 lb boneless, skinless chicken breasts
- 1 cup long-grain white rice
- 2 cups chicken broth
- 0.5 cup sun-dried tomatoes, chopped
- 2 cups fresh baby spinach
- 1 medium onion, chopped
- 3 cloves garlic cloves, minced
- 0.5 cup heavy cream
- 1 cup shredded mozzarella cheese
- 0.5 cup Parmesan cheese, grated
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon dried Italian seasoning
Instructions
Preheat your oven to 375°F (190°C).
Season the chicken breasts with salt, black pepper, and Italian seasoning on both sides.
Heat olive oil in a large skillet over medium heat. Sear the chicken breasts for 2 minutes per side until lightly browned, then transfer them to a plate. They do not need to be fully cooked at this stage.
In the same skillet, sauté the chopped onion until softened, about 3 minutes. Add the minced garlic and cook for 1 minute more.
Stir in the rice and let it toast slightly for 1 minute, then pour in the chicken broth. Add the sun-dried tomatoes and stir to combine.
Transfer the rice mixture to a greased 9x13-inch casserole dish. Nestle the seared chicken breasts on top of the rice.
Cover the casserole dish tightly with aluminum foil and bake in the preheated oven for 25 minutes.
After 25 minutes, remove the casserole dish from the oven and carefully uncover it. Stir in the spinach and heavy cream, making sure the spinach is evenly distributed.
Sprinkle the top with shredded mozzarella and grated Parmesan cheese.
Return the uncovered casserole dish to the oven and bake for an additional 15 minutes or until the rice is tender, the chicken is fully cooked with an internal temperature of 165°F (74°C), and the cheese is golden and bubbly.
Remove the casserole from the oven and let it rest for 5 minutes before serving. Serve warm and enjoy!
Nutrition Facts
Calories |
2429 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.4 g | 157% | |
| Saturated Fat | 55.4 g | 277% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 626 mg | 209% | |
| Sodium | 5826 mg | 253% | |
| Total Carbohydrate | 107.4 g | 39% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 25.5 g | ||
| Protein | 207.5 g | 415% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 1510 mg | 116% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 3918 mg | 83% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
