Description
A comforting and creamy one-pan meal featuring tender chicken breasts smothered in a savory sauce with perfectly cooked rice, flavored with garlic, thyme, and fresh parsley. This hearty dish is baked to perfection, making it an easy and satisfying dinner option.
Ingredients
Scale
Chicken
- 4 chicken breasts
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1 tablespoon fresh parsley, chopped
Sauce and Rice
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup long-grain rice (uncooked)
- 2 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon thyme
- Salt and pepper, to taste
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the chicken and rice dish.
- Heat Olive Oil: In an oven-safe skillet, heat 1 tablespoon of olive oil over medium heat to sear the chicken.
- Season and Sear Chicken: Season the 4 chicken breasts with salt and pepper. Sear them in the hot skillet for 3 to 4 minutes on each side until they turn golden brown. Remove the chicken and set aside.
- Sauté Aromatics: In the same skillet, add the chopped onion and minced garlic. Sauté for 2 to 3 minutes until softened and fragrant.
- Toast Rice: Stir in the 1 cup of uncooked long-grain rice and cook for 1 minute to toast it, which enhances the flavor.
- Add Liquids and Seasoning: Pour in 2 cups of chicken broth and 1 cup of heavy cream. Add 1 teaspoon of thyme, salt, and pepper to taste. Mix everything thoroughly to combine.
- Combine Chicken and Rice: Nestle the seared chicken breasts back into the skillet on top of the rice mixture. Spoon some sauce over the chicken to keep it moist during baking.
- Bake Covered: Cover the skillet and place it in the preheated oven. Bake for 25 to 30 minutes until the chicken is cooked through and the rice is tender.
- Garnish and Serve: Remove from the oven, garnish with the chopped fresh parsley, and serve the dish warm.
Notes
- Use an oven-safe skillet such as cast iron for best results.
- To ensure even cooking, avoid overcrowding the skillet when searing chicken.
- For a lighter version, substitute heavy cream with half-and-half or coconut milk.
- If long-grain rice is unavailable, basmati rice can be used as an alternative.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.
