# What You'll Need:
→ Proteins
01 - 2 large boneless, skinless chicken breasts (about 1 pound), cut into 1-inch cubes
→ Rice & Grains
02 - 1 cup long-grain white rice, rinsed
→ Vegetables
03 - 1 medium yellow onion, finely diced
04 - 3 cloves garlic, minced
05 - 1 cup baby spinach, roughly chopped
06 - ⅓ cup sun-dried tomatoes packed in oil, drained and sliced
07 - ½ cup cherry tomatoes, halved
→ Dairy
08 - 1 cup heavy cream
09 - ¾ cup freshly grated Parmesan cheese
→ Liquids
10 - 2½ cups low-sodium chicken broth
→ Fats & Oils
11 - 2 tablespoons olive oil
12 - 1 tablespoon unsalted butter
→ Seasonings
13 - 1 teaspoon dried Italian herbs
14 - ½ teaspoon crushed red pepper flakes
15 - Salt and black pepper to taste
16 - Fresh basil for garnish
# How to Make It:
01 - Heat olive oil and butter in a large skillet over medium-high heat. Add chicken cubes, season with salt and pepper, and sauté until golden on all sides, about 5 to 6 minutes. Remove and set aside.
02 - In the same skillet, add diced onion and cook until translucent, about 3 minutes. Stir in garlic and cook for 1 minute until fragrant.
03 - Add sun-dried tomatoes and cherry tomatoes, and sauté for 1 to 2 minutes.
04 - Stir in the rice, coating it well with the oil and aromatics.
05 - Pour in chicken broth and bring to a gentle simmer. Reduce heat to low, cover, and cook for 15 minutes, stirring occasionally to prevent sticking.
06 - Once the rice is nearly tender and most liquid is absorbed, stir in heavy cream, Parmesan, Italian herbs, and red pepper flakes. Return seared chicken to the pan.
07 - Simmer gently, uncovered, for 5 to 7 minutes until sauce thickens, rice is cooked, and chicken is heated through.
08 - Fold in chopped spinach and cook until just wilted, about 1 minute. Adjust seasoning with salt and pepper.
09 - Garnish with fresh basil and extra Parmesan before serving.
