Oven Baked Chicken and Rice
is a stress-free, one-pan dish that's ideal for hectic weekdays. With its timeless taste and simple preparation, it's a classic that's sure to be a hit with everyone.
Ingredients
- 2 cups of long-grain white rice
- 4 boneless, skinless chicken breasts
- 1 onion, chopped
- 2 cloves of garlic, minced
- 2 cups: of chicken broth
- 1 cup of diced carrots
- 1 teaspoon of dried thyme
- 1 cup of frozen peas
- 1 teaspoon of dried basil
- 1 teaspoon of paprika
- Salt and pepper to taste
- ¼ cup of grated Parmesan cheese (optional)
Instructions
- Start by preheating the oven to 375°F (190°C) to ensure proper cooking.
- Lay the chicken breasts out evenly in a single layer in a big baking dish.
- In a different pan, brown the chopped onion and minced garlic until they give off a pleasing scent.
- Add the uncooked rice to the pan and stir for 2-3 minutes until the rice is evenly coated.
- Add the chicken broth, diced carrots, frozen peas, thyme, basil, paprika, salt, and pepper to the pan.
- Ensure the mixture is thoroughly combined, and then evenly spread it over the chicken in the dish.
- Place the foil over the food and heat in the oven for a 25-minute duration.
- Remove the foil and sprinkle grated Parmesan cheese over the top of the dish, if desired.
- In order to completely bake the chicken and make the rice delicate, extend the oven time by an extra 10-15 minutes.