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Cheesy Chicken And Rice

One-Pan Cheesy Chicken and Rice Bake Recipe

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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 servings
Calories: 642
Ingredients Method Notes

Ingredients
  

  • 1 lb boneless skinless chicken thighs
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • ½ tsp salt, plus more to taste
  • ¼ tsp black pepper
  • 2 tbsp olive oil
  • 1 small yellow onion, diced
  • 3 cloves garlic, minced
  • 1 cup long-grain white rice, rinsed and drained
  • 1 ¾ cups low-sodium chicken broth
  • 4 oz cream cheese, cut into cubes
  • 2 cups small broccoli florets
  • 1 ½ cups shredded sharp cheddar cheese
  • fresh parsley for garnish (optional)

Method
 

  1. Season the chicken thighs with garlic powder, onion powder, smoked paprika, salt, and pepper. Sear in olive oil over medium-high heat until golden on both sides, about 7 minutes total. Remove to a plate.
  2. Reduce heat to medium. Sauté the onion in the same skillet for 3 minutes, then add the garlic and cook 30 seconds. Add the rinsed rice, stir for 1 minute, then pour in the chicken broth and add the cream cheese. Stir until melted, bring to a low simmer, and mix in the broccoli.
  3. Nestle the chicken on top and sprinkle the cheddar over everything. Cover the skillet tightly with foil or a lid.
  4. Bake at 400°F (200°C) covered for 25 minutes, then uncovered for 10 minutes, until the rice is tender and the chicken is cooked through. Rest for 5 minutes and serve.

Notes

If the chicken breasts are very thick, pound them to an even thickness so they cook at the same rate as the rice. The dish will look a little soupy when you take off the foil; the rest time lets the rice finish absorbing the liquid.