An easy and delicious one-pan dinner featuring chicken breasts baked with arborio rice, sun-dried tomatoes, and creamy caramelized onion and herb cheese. Everything cooks together in a single dish for a flavorful weeknight meal.
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Preheat your oven to 350°F (175°C).
Place the chicken breasts in the bottom of a large baking dish.
Pour the entire jar of sun-dried tomatoes, including the oil, over the chicken.
Sprinkle the arborio rice evenly over the chicken and tomatoes.
Add the minced garlic, then season with Herbes de Provence and dried basil.
Place the block of gournay cheese in the center of the dish.
Pour the chicken broth into the dish.
Gently stir to combine the rice and broth around the chicken and cheese.
Bake for about 30 minutes, or until the rice is cooked through and fluffy.
Remove from the oven and top with shredded Parmesan cheese.
Garnish with fresh cilantro or parsley.
Stir everything together to combine the melted cheese with the rice and chicken before serving.
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