A comforting one-dish meal featuring tender chicken breasts baked in a creamy, savory sauce with rice. This classic comfort food is perfect for weeknight dinners and requires minimal hands-on time.
Pairs well with a simple green salad or steamed broccoli on the side. Use low-sodium chicken broth and adjust salt to taste for best flavor.
Store covered in an airtight container in the refrigerator for up to 3 days before serving.
Ingredients
Scale
Measurement units
- 4 skinless chicken breasts (about 6 oz each)
- 1 ½ cups long-grain white rice (or brown rice)
- 3 tbsp butter
- 1 onion (medium, diced)
- 3 garlic cloves (minced)
- 2 ½ cups chicken broth
- 1 cup heavy cream (or half-and-half)
- 1 cup frozen peas and carrots
- 1 tsp dried thyme
- 1 tsp salt
- ½ tsp black pepper
- ½ cup grated Parmesan cheese
- 2 tbsp fresh parsley (chopped, for garnish)
Ingredients
Scale
Measurement units
- 4 skinless chicken breasts (about 6 oz each)
- 1 ½ cups long-grain white rice (or brown rice)
- 3 tbsp butter
- 1 onion (medium, diced)
- 3 garlic cloves (minced)
- 2 ½ cups chicken broth
- 1 cup heavy cream (or half-and-half)
- 1 cup frozen peas and carrots
- 1 tsp dried thyme
- 1 tsp salt
- ½ tsp black pepper
- ½ cup grated Parmesan cheese
- 2 tbsp fresh parsley (chopped, for garnish)
Instructions
Preheat oven
Preheat your oven to 375°F (190°C).
Equipment: oven
Prepare chicken and skillet
Melt butter (2 tbsp) in a large oven-safe skillet over medium heat.
Season the chicken breasts on both sides with salt and pepper.
Equipment: large oven-safe skillet
Sear the chicken
Sear the chicken until golden brown.
Remove and set aside on a plate.
Equipment: plate
Cook aromatics
In the same skillet, add diced onion (1 medium) and cook until softened.
Add minced garlic (3 cloves) and cook.
Toast the rice
Stir in the uncooked long-grain white rice (1 ½ cups) and cook, stirring frequently to coat with butter.
Add liquids and seasonings
Pour in the chicken broth (2 cups) and heavy cream (1 cup), stirring well to combine.
Add dried thyme (1 tsp), salt, and pepper.
Add chicken back to skillet
Return the seared chicken breasts to the skillet, nestling them into the rice mixture.
Cover and transfer to oven
Cover the skillet with a lid (or aluminum foil if you don't have a lid).
Transfer to the preheated oven.
Equipment: lid or aluminum foil
Bake until done
Bake until the rice is tender, the chicken is cooked through (internal temperature 165°F), and most of the liquid is absorbed.
Equipment: instant-read thermometer
Add vegetables and cheese
Remove from the oven and stir in the frozen peas and carrots (1 cup).
Sprinkle grated Parmesan cheese (½ cup) over the top.
Rest and garnish
Cover and let rest.
Garnish with fresh parsley (2 tbsp) before serving.
Before you cook
Cook notes
- • Store covered in an airtight container in the refrigerator for up to 3 days before serving
- • Pairs well with a simple green salad or steamed broccoli on the side
- • Use low-sodium chicken broth and adjust salt to taste for best flavor
- • Substitute peas and carrots with mushrooms, bell peppers, or green beans for variation
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