Here’s a nice, homecooked meal that will get your autumnal juices flowing.
What you need for 4 generous servings:
¼ cup AP flour
1 tsp salt
Freshly ground pepper, to taste
3-3½ lbs boneless, skinless chicken breasts
2-3 Tbs olive oil
8 oz. cooked ham, cubed
2 large tomatoes, seeded, chopped, and drained
½ cup long-grain white rice
½ cup chicken stock
¼ dry white wine
1 tsp dried thyme
1 tsp dried basil
2 Tbs chopped, fresh parsley
How to do it:
- Preheat the oven to 350°F.
- Mix the flour, salt, and pepper on an easily washable surface. Coat the chicken in the flour mixture.
- Heat the oil in a large casserole pot over medium-high heat. Brown the chicken, in batches if necessary, about 4 minutes per side. Remove the chicken to a plate. Set aside.
- Add ham, tomatoes, and rice to the pot. Stir.
- Add stock, thyme, and herbs to the pot. Stir. Bring to a boil, and simmer for 2 to 3 minutes. Check seasoning.
- Place chicken atop the rice mixture. Cover the pot. Place it in the oven, and bake until the chicken is done and the rice is tender, about 1 hour.
The Backstory
This dish is ideal for the new-fangled chicken breasts that are so huge, you’d swear they belonged to a turkey. It’s also a good, basic recipe that you can use as a launching point for so many variations: add onion, mushrooms, carrots, sage … whatever you want.
Chicken, Ham, and Fresh Tomatoes
Credit for images on this page: Make It Like a Man!, unless otherwise indicated. Thank you, Kesor. This content was not solicited by anyone, nor was it written in exchange for anything.
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It tastes good! Thanks for sharing!
Sort of like a jambalaya, but with whole chicken breasts! Fabulous.
mimi rippee recently posted…Chef JP’s Tomato Pie
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That’s truly a bowl of comfort and deliciousness. The chicken breast looks succulent and flavourful with ham and herbs. A great one pot meal!
angiesrecipes recently posted…Oxtail Soup – Gluten Free, Keto
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I love summer produce, but I’m ready for some autumn food! This must make the house smell great as it cooks.
lisaiscooking recently posted…Spinach, Ricotta, and Mushroom Tartlets
It sure does!
I love it when the chicken breasts look like the chicken was well fed. Great recipe for the cold weather we are experiencing 🙂
Tandy | Lavender and Lime recently posted…Lemon And Thyme Sorbet | No Churn Recipe
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This sounds like an awesome fall recipe, Jeff. It’s the perfect kind of comfort food that I could go for right now. Plus, we have more fresh tomatoes than I know what to do with…
David @ Spiced recently posted…Caramel Apple Cocktail
Perfect!
Double yum! This is what I call comfort food. Love the addition of the ham.
mjskitchen recently posted…Grilled Yellow Squash Pizza
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Yeah, those huge chicken breasts are remarkable. Great idea to develop a recipe specifically for them. This looks great — and yes, my autumnal juices are flowing. 🙂
John / Kitchen Riffs recently posted…Mediterranean-Style Okra and Tomatoes
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Jeff,
I’m sure this chicken recipe along with some boiled rice will definitely get those autumnal juices not just flowing but overflowing rather. Love the idea of adding some mushrooms and sage into the chicken. All winner already! Thanks
Hasin recently posted…Chapati
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Chicken and rice does indeed bring back fall memories for me. But, your Chicken, Ham, and Fresh Tomatoes recipe looks a lot better than those I’ve enjoyed. I love the idea of adding ham and tomatoes. Mimi is right, it does make it a bit like a jambalaya.
Now about those chicken breast, our whole chickens only weight about 2 pounds. What are they feeding those things over there…
Ron recently posted…Raggmunk med stekt fläsk och lingon, a classic Swedish comfort dish…
I don’t know what they may be feeding them, Ron, but they seem to get larger each year!
Ciao! Un piatto gustoso e leggero, molto buono 👏
Simona recently posted…Muffin salati con farina di castagne, speck e zucca
Forse non tutta quella luce, compra sì, abbastanza bene. Grazie!
I love how you refer to the current state of chicken breasts as “new-fangled.” It drives me crazy how big they are. I have one store when I can buy chicken breasts that are boneless but with the skin, and each half is about 4 ounces – like they were when we were growing up.
This dish is the bomb, Jeff – and I can’t wait to make it. Pure comfort for when it finally cools off here.
Thanks, David. I have to say that the thing that drives me crazy is that I have so many recipes for “four” chicken breasts, one per serving. It seems that now, you have to instead specify the weight of the chicken, and slice the breasts onto portions. I guess it must be economical to grow one big Bird instead of two smaller ones, but I shudder to think of what they must be doing to bring that about.
Yeah, I would rather not know. Even the breasts from the farmers market are large. Anyway, this is going on our menu soon. Thanks again.
You’re welcome!
Loved this one pot chicken and rice recipe. Perfect dinner solution. I’m making this right now, everything is available in my pantry
Excellent!
This is my favorite type of meal and I am definitely ready for the autumn juices to be flowing! Love it. 🙂 ~Valentina
Valentina recently posted…Healthy Gluten-Free Pumpkin Cookies
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I bought a couple of those ridiculously huge chicken breasts last year during our stay in Arizona! They served us 4 meals from one breast!!! I would like to know what the heck they are doing to chickens to grow such gigantic breasts, it’s terrifying!!
This recipe looks and sounds perfect for fall, the colours and aromas are a certain crowd pleaser.
Eva Taylor recently posted…LCBO’s Leek and Mushroom Tart
My thoughts exactly, Eva.