Description
This one-dish Creamy Smothered Chicken and Rice Bake combines chicken, rice, and creamy sauce for a cozy and hearty meal.
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 (optional; cheddar, Monterey Jack, or a blend)
- Salt, to taste
- Freshly ground black pepper, to taste
- 1 tsp paprika
- 1/2 tsp dried thyme or Italian seasoning (adjust to taste)
Instructions
- Preheat oven to 375°F (190°C). Lightly oil a 9×13-inch baking dish.
- Combine in a large bowl: 1 cup long-grain rice, 2 cups low-sodium chicken broth, 1 cup heavy cream (or soup), onion, garlic, paprika, thyme, and a pinch of salt and pepper. Stir until blended.
- Pour the rice mixture into the prepared baking dish and spread it evenly.
- Pat chicken breasts dry with paper towels, season with salt and pepper, then arrange on top of the rice mixture.
- Cover the dish tightly with aluminum foil and bake for 30 minutes.
- Remove the foil and bake uncovered for an additional 15 minutes, or until chicken reaches 165°F (74°C) and rice is tender.
- If using cheese, sprinkle over the chicken and rice during the last 5 minutes.
- Let the bake rest for 5–7 minutes before serving.
Notes
For a lighter version, use half-and-half plus a tablespoon of flour instead of heavy cream. This dish can be prepped ahead and refrigerated.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American