Chicken and Rice Bake with Sun-Dried Tomato Paste – A Flavorful One-Pan Dinner
I first created this chicken and rice bake with sun-dried tomato paste on a chilly weeknight when I was craving something warm, hearty, and satisfying—but didn’t want to dirty every pot in the kitchen. With just one baking dish and a handful of pantry staples, I pulled together a meal that quickly became a family favorite. The sun-dried tomato paste adds a deep, rich flavor that feels gourmet, even though the recipe is incredibly simple.
Over time, I’ve shared this dish at potlucks, family gatherings, and even weeknight dinners with friends—and it never fails to impress. The best part? Minimal prep, easy cleanup, and flavors that only get better as they bake together.
Why You’ll Love This Recipe
- One-pan convenience: Everything bakes together, so cleanup is a breeze.
- Rich, savory flavor: Sun-dried tomato paste adds depth and umami.
- Hearty and filling: Chicken and rice make it a complete, satisfying meal.
- Customizable: You can swap ingredients based on what you have on hand.
Key Ingredients Breakdown
- Chicken thighs or breasts: These provide protein and absorb the savory tomato flavor well. Thighs offer more juiciness, while breasts are leaner.
- Rice: A perfect base that soaks up all the juices and flavor during baking. Long-grain or basmati work best.
- Sun-dried tomato paste: The star of the show—adds intense tomato flavor and a touch of natural sweetness.
- Onion and garlic: Aromatics that build a solid flavor foundation.
- Chicken broth: Helps cook the rice and enriches the dish with extra savory depth.
- Olive oil: Used for sautéing and enhances the overall richness.
- Herbs (basil, oregano): These dried herbs balance the tangy tomato paste and add an Italian flair.
Step-by-Step Process (Summary)
- Preheat oven to 375°F (190°C).
- Sauté onions and garlic in olive oil.
- Stir in sun-dried tomato paste and herbs.
- Add uncooked rice and chicken broth to the baking dish.
- Place seasoned chicken on top.
- Cover with foil and bake for 40–45 minutes.
- Remove foil, bake another 10–15 minutes until golden.
Tips and Variations
- Use bone-in chicken thighs for more flavor.
- Swap white rice for brown rice, but increase the liquid and bake time.
- Add spinach or peas for extra veggies.
- Top with parmesan or feta cheese before serving.
- Spice it up with a pinch of chili flakes or cayenne pepper.
Nutritional Information
This dish offers a balanced mix of protein, healthy carbs, and good fats. Sun-dried tomatoes bring antioxidants and chicken provides lean protein—great for a wholesome, satisfying meal.
Serving Suggestions
Serve with a fresh green salad, steamed broccoli, or crusty garlic bread for a complete, comforting dinner.
Storage Tips
Refrigerate leftovers in an airtight container for up to 3 days. Reheat in the oven or microwave with a splash of broth to keep the rice moist.
Chicken and Rice Bake with Sun-Dried Tomato Paste
A flavorful, one-pan chicken and rice dinner with the deep richness of sun-dried tomato paste—perfect for easy weeknights or cozy weekend meals.
- Baking dish
- Medium skillet
- Mixing Bowl
- Foil
- Measuring cups and spoons
- 4 chicken thighs (bone-in or boneless)
- 1 cup long-grain white rice (uncooked)
- 2 tablespoons olive oil
- 1 small onion (finely chopped)
- 3 cloves garlic (minced)
- 3 tablespoons sun-dried tomato paste
- 2 cups chicken broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- Optional: 1/4 cup grated parmesan (for topping)
Preheat the oven to 375°F (190°C).
In a skillet, heat olive oil over medium heat. Add chopped onion and garlic. Sauté for 3–4 minutes until softened.
Stir in the sun-dried tomato paste, oregano, basil, salt, and pepper. Cook for 1 more minute.
In a 9×13-inch baking dish, combine uncooked rice and chicken broth. Stir in the sautéed mixture evenly.
Place chicken thighs on top of the rice mixture. Optionally season the chicken with extra herbs or salt.
Cover tightly with foil and bake for 40–45 minutes.
Remove foil and bake uncovered for another 10–15 minutes, until chicken is cooked and golden.
Let it rest for 5 minutes before serving. Sprinkle parmesan if using.
You can substitute chicken breasts, but they may need less cooking time.
Add spinach or peas for a veggie boost.
Swap white rice for brown, but increase broth and cooking time accordingly.
Marinate chicken for extra flavor, if you have time.
Additional Tips
- Rinse your rice before baking to avoid excess starch and clumping.
- Let the dish sit for 5 minutes after baking to allow the rice to finish steaming.
- You can assemble it ahead of time and refrigerate until ready to bake.
- For more flavor, marinate the chicken in garlic and herbs before baking.
FAQs
1. Can I use chicken breasts instead of thighs?
Yes! Just make sure to check for doneness, as breasts may cook a bit faster.
2. Can I use uncooked rice directly?
Yes, as long as you use enough liquid (typically 2:1 ratio with rice) and bake it covered.
3. Is sun-dried tomato paste the same as regular tomato paste?
No, sun-dried tomato paste has a richer, tangier flavor. You can substitute it, but the flavor will change.
4. Can I freeze this dish?
Yes! Allow it to cool, portion it into containers, and freeze for up to 1 month. Thaw before reheating.
Conclusion
This Chicken and Rice Bake with Sun-Dried Tomato Paste is your new go-to comfort dish—flavorful, simple, and totally crowd-pleasing. Try it out and let me know how it turned out in the comments below!
