This post has been sponsored by USA Rice. All thoughts and opinions are my own. Thank you for supporting the brands that keep Kroll’s Korner running! It’s simple to make but big on flavor, a great year-round meal and even a wonderful meal to make for guests. Loaded with garlic, cream, parmesan cheese, sun-dried tomatoes, spinach and all the seasonings. It’s an absolutely delicious chicken dinner that will be sure to impress. September is National Rice Month, a special month to celebrate the U.S. rice industry, including farmers, producers and manufactures. This year marks the 32nd Anniversary of National Rice Month! This mouth watering meal features plenty of U.S.-grown long grain white rice and it’s an all in one dinner! Some of my other favorite recipes using U.S.-grown rice are my Seven Layer Bean Dip, Pumpkin Curry with Chicken, and Southwest Chicken Rice Bowls.
U.S.-grown long grain white rice: Long grain white rice has a firm, fluffy texture due to its higher amylose content. It works exceptionally well in pilafs, stir-fries, and soups, and accounts for more than 70% of the rice grown in the United States. U.S.-grown rice is nutrient-rich and contributes more than 15 vitamins and minerals, including folic acid and other B-vitamins, as well as iron and zinc. Plus, rice is gluten-free and the least allergenic of all grains! Chicken thighs: I love using boneless skinless chicken thighs. They are juicy and cook quickly. I haven’t tested this recipe with boneless skinless chicken breasts but if you do, I would recommend cutting any thick chicken breasts in half. Seasonings: To season the chicken, I’m using Italian seasoning, garlic powder, paprika, salt and pepper. Sun-Dried Tomatoes: I like to use the oil packed sun dried tomatoes but be sure to drain the oil. (I even sometimes pat excess oil off with paper towels if there’s too much). Spinach: I use fresh spinach, and gently tear it when adding it into the skillet or you can chop it. I have not tested this recipe with frozen spinach. Parmesan cheese and heavy cream: help to make this chicken dinner nice and creamy Lemon juice: the acidity adds a delicious brightness. I like to add some in the meal and also squeeze a little more on top when serving. Other ingredients needed: garlic, olive oil, chicken broth, onion, butter, parsley for garnish
Tips and Variations
Be sure to use a large cast iron skillet (at least 10-12-inches) or a heavy or thick bottomed saute pan. A Dutch oven would work well too! Try coconut cream instead of heavy cream if you’d want it a little lighter. Use halved cherry tomatoes instead of sun dried tomatoes if preferred. Use boneless skinless chicken breasts if you’d like, just make sure to slice and large chicken breasts in half so they cook easily. Add in a touch of Dijon when adding in the heavy cream and other ingredients to add even more flavor. Chop up the sun dried tomatoes so they evenly distribute and you’re not left with big strands or chunks or tomatoes in each bite. Unless that’s your thing and you like that!
