Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup long-grain rice
- 2 cups chicken broth
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1 onion, diced
- 3 cloves garlic, minced
- 1 teaspoon paprika
- 1 teaspoon thyme
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Preheat oven to 375°F (190°C).
- In a skillet, heat olive oil over medium heat. Season chicken with salt, pepper, paprika, and thyme. Sear chicken until golden brown on both sides, about 3-4 minutes per side. Remove and set aside.
- In the same skillet, sauté diced onion and minced garlic until fragrant, about 2 minutes.
- Add chicken broth and bring to a simmer.
- In a baking dish, spread rice evenly. Place seared chicken on top of rice. Pour gravy with onions over chicken and rice.
- Sprinkle shredded cheese over the top.
- Cover with foil and bake for 35-40 minutes until chicken is cooked through and rice is tender.
Notes
- For extra flavor, add chopped herbs or sliced mushrooms before baking.
- Use fast-cook rice if short on time.
- Can be cooked in a slow cooker for convenience—layer ingredients and cook on low for 6 hours.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Method: Baking, Searing
- Cuisine: Comfort Food
- Diet: Gluten-Free option available
Nutrition
- Serving Size: 1 plate
- Calories: 540 Kcal
- Sugar: 4g
- Sodium: 720mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 45g
- Cholesterol: 120mg