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Chicken Breast And Rice Casserole

Chicken Breast and Rice Casserole Recipe

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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Calories: 520
Ingredients Method Notes

Ingredients
  

  • 4 boneless, skinless chicken breasts (about 1.5 lb total)
  • 2 tbsp olive oil, divided
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 cup long-grain white rice, rinsed
  • 2 cups low-sodium chicken broth
  • 1/2 cup heavy cream
  • 1 tbsp Dijon mustard
  • 1/2 cup freshly grated Parmesan cheese
  • 1 tsp dried thyme
  • 1/2 tsp salt, plus more for the chicken
  • 1/4 tsp black pepper
  • Chopped fresh parsley, for serving (optional)

Method
 

  1. Preheat oven to 400°F (200°C). Pat chicken dry, season with salt and pepper, and brown in 1 tbsp olive oil over medium-high heat, 3 minutes per side. Transfer to a plate.
  2. Reduce heat to medium, add remaining 1 tbsp oil, and cook onion with a pinch of salt until soft, about 5 minutes. Stir in garlic and thyme, then add rinsed rice and toast 1 to 2 minutes.
  3. Pour in broth, cream, and Dijon mustard. Stir, scraping up browned bits, then bring to a simmer. Stir in Parmesan, salt, and pepper.
  4. Nestle chicken on top of rice, cover tightly, and bake 25 minutes. Uncover and bake 5 to 10 minutes more until chicken reaches 165°F (74°C) and rice is tender.
  5. Rest 5 minutes, then fluff rice with a fork and serve with chicken. Garnish with parsley if desired.

Notes

If your chicken breasts are very thick, pound them to an even thickness or slice them in half horizontally so they cook through at the same rate as the rice. Long-grain white rice works best here; do not substitute minute rice.