Description
A comforting one-pan dinner featuring tender chicken breasts baked over creamy rice, perfect for weeknights and potlucks.
Ingredients
- 4 boneless, skinless chicken breasts (about 1.5–2 lb total)
- 1 cup long-grain white rice (uncooked)
- 2 cups low-sodium chicken broth
- 1 cup heavy cream OR 1 cup condensed cream soup
- 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 (adjust to taste)
Instructions
- Preheat your oven to 375°F (190°C). Lightly oil a 9×13-inch baking dish.
- Mix together the rice, chicken broth, heavy cream (or condensed soup), onion, garlic, paprika, thyme, and salt and pepper in a large bowl.
- Spread the rice mixture in the prepared baking dish in an even layer.
- Season the chicken breasts with salt and pepper, then place them on top of the rice.
- Cover the dish with aluminum foil and bake for 30 minutes.
- Remove the foil and bake uncovered for another 15 minutes, until the chicken reaches 165°F (74°C).
- Sprinkle cheese if using over the chicken and rice in the last 5 minutes of baking.
- Let the dish rest for 5–7 minutes before serving.
Notes
For a lighter dish, substitute half-and-half for heavy cream or use less cheese. Add veggies like frozen peas or mushrooms to the rice mixture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American