Baked Chicken and Rice
A comforting all-in-one casserole made with tender chicken, aromatic spices, and fluffy rice, perfect for family dinners and gatherings.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts Tender and juicy; centerpiece of the dish.
- 1 cup long-grain rice Provides a fluffy texture.
- 2 cups low-sodium chicken broth Enhances flavor while keeping the dish moist.
- 1 cup diced bell peppers Adds color and crunch.
- 1 cup diced onions Infuses the dish with aromatic sweetness.
- 1 tsp garlic powder Elevates the taste.
- 2 tbsp extra virgin olive oil Used for sautéing, adds richness.
- 1 tsp paprika Adds warmth and smokiness.
- 1 tsp dried thyme Complements chicken with earthy notes.
- to taste salt and pepper Essential seasonings.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Heat the olive oil in a large skillet over medium heat.
- Add the diced bell peppers and onions to the skillet. Sauté for about 5 minutes until softened.
- Introduce the boneless chicken breasts to the skillet, season with garlic powder, paprika, thyme, salt, and pepper. Sear for 3-4 minutes on each side.
- Stir in the uncooked rice and pour in the chicken broth. Mix thoroughly.
- Transfer the mixture into a baking dish. Cover with foil.
Cooking
- Place the baking dish in the oven and bake for 30-40 minutes.
- Remove the foil during the last 10 minutes to allow the chicken to crisp.
Notes
For best results, ensure chicken is at room temperature before cooking. Taste your chicken broth before using, and adjust for saltiness as needed. Check internal temperature of chicken to be at least 165°F (74°C). Consider garnishing with fresh parsley or cilantro before serving.