Description
A cozy, one-pan recipe featuring tender chicken and saucy rice, perfect for family dinners and meal prep.
Ingredients
- 4 boneless, skinless chicken breasts (about 1.5–2 lb total)
- 1 cup long-grain white rice (do not rinse)
- 2 cups low-sodium chicken broth
- 1 cup heavy cream or 1 cup condensed cream soup (mushroom or cream of chicken)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 cup shredded cheese (cheddar, Monterey Jack, or a blend) — optional
- Salt and freshly ground black pepper, to taste
- 1 tsp paprika
- 1/2 tsp dried thyme or Italian seasoning (to taste)
Instructions
- Preheat the oven to 375°F (190°C). Lightly oil a 9×13-inch baking dish.
- Stir together rice, chicken broth, cream (or soup), chopped onion, garlic, paprika, thyme, and a pinch of salt and pepper until combined.
- Pour the rice mixture into the prepared baking dish and spread it evenly.
- Pat chicken breasts dry with paper towels, season both sides with salt and pepper, then place them evenly on top of the rice mixture.
- Cover the baking dish tightly with aluminum foil and bake for 30 minutes.
- Remove the foil. The rice should be mostly tender. Return to the oven and bake uncovered for another 15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
- If using cheese, sprinkle it over the chicken and rice in the last 5 minutes of baking so it melts and browns slightly.
- Remove from oven and let rest for 5–7 minutes before serving to let juices redistribute.
Notes
For a lighter take, substitute half-and-half or whole milk, but the sauce will be thinner. If using condensed soup, reduce added salt because canned soup can be salty.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American