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Cheesy Baked Chicken and Rice

TOTAL TIME: 0:25
PREP: 0:05
LEVEL: EASY
SERVES: 4
INGREDIENTS
  • 1 c. white rice
  • 1 lb. boneless skinless chicken breasts, quartered
  • extra-virgin olive oil
  • kosher salt
  • Freshly ground black pepper
  • 3 garlic cloves, minced
  • 1 onion, chopped
  • 1/2 c. dry white wine (such as Sauvignon Blanc)
  • 1 c. low-sodium chicken stock
  • 1/4 c. heavy cream
  • 2 c. frozen peas
  • 1/4 c. chopped parsley, plus more for garnish
  • 1 1/2 c. grated Parmesan
DIRECTIONS
  1. Preheat oven to 450º. Prepare rice according to package directions, less 5 minutes.
  2. Meanwhile, heat a large skillet over medium-high heat. In a medium mixing bowl, drizzle olive oil over chicken and season with salt and black pepper.
  3. Cook chicken until golden all over, 6 minutes per side.
  4. Transfer to a plate and set aside.Add 1 tablespoon oil to skillet and heat over medium.
  5. Add garlic and onions and cook until softened, about 3 minutes.
  6. Add wine, chicken stock, heavy cream, 1 teaspoon salt, and 1/2 teaspoon black pepper; bring to a boil and simmer until slightly reduced, about 5 minutes.
  7. Add chicken (and juices from the plate), cooked rice, peas, parsley, and 1 cup Parmesan.
  8. Sprinkle with remaining Parm.Bake until heated through, about 15 minutes.
  9. Garnish with parsley. Serve immediately.

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