Creamy Smothered Chicken and Rice Bake
A comforting and delicious one-pan meal featuring tender chicken breasts atop a creamy rice base.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Flexitarian
Ingredients
Scale
- 4 chicken breasts
- 1 cup rice (white or brown)
- 2 cups chicken broth
- 1 cup cream or cream of mushroom soup
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon paprika
- 1 cup cheddar cheese, shredded
- 1 cup frozen peas (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- In a large oven-safe skillet, heat some oil over medium heat. Add the diced onion and minced garlic, sautéing until soft and fragrant.
- Stir in the rice, chicken broth, cream or soup, salt, pepper, and paprika until well combined.
- Nestle the chicken breasts on top of the rice mixture. Cover the skillet to lock in moisture.
- Bake in the preheated oven for 30 minutes.
- Carefully remove the cover and sprinkle the shredded cheese over the chicken. Bake for an additional 10 minutes, or until the chicken is fully cooked and the cheese is melted and bubbly.
- If you’d like, stir in the frozen peas right before serving.
Notes
For added flavor, marinate the chicken beforehand or use rotisserie chicken to save time. This dish can be stored in the fridge for up to three days or frozen for three months.
Find it online: https://www.mubrecipes.com/creamy-smothered-chicken-rice-bake/