Description
A comforting creamy chicken and rice bake that is easy to prepare and perfect for a family dinner.
Ingredients
Scale
- 1 (4-ounce) boneless skinless chicken thigh (or chicken breast cut into 1-inch pieces)
- ¾ teaspoon kosher salt (divided)
- ⅛ teaspoon coarsely ground black pepper
- 1 tablespoon olive oil (divided)
- ½ cup chopped onions
- 1 clove garlic (minced)
- ¼ cup sliced mushrooms
- ⅓ cup low sodium chicken broth
- 2 tablespoons sour cream
- 3 tablespoons heavy cream
- ¼ cup long-grain white rice
- ¼ teaspoon Italian seasoning
Instructions
- Preheat the oven to 375°F (190°C).
- Heat ½ tablespoon of olive oil in a 10-inch skillet over medium-high heat. Season the chicken with ⅛ teaspoon of salt and ⅛ teaspoon of pepper. Add to the pan and brown on both sides for 1-2 minutes. Transfer to a plate. Note: The chicken does not need to be fully cooked, just browned.
- Add ½ tablespoon of olive oil to the pan and reduce heat to medium. Cook the onions for about 2 minutes, stirring frequently until translucent. Add the garlic and cook for 30 seconds.
- Increase heat to medium-high and add the mushrooms. Cook for 2 minutes, stirring occasionally. Note: No additional oil is added so the mushrooms brown and release moisture.
- Pour in the chicken broth and stir. Remove from heat, then mix in the sour cream, heavy cream, remaining salt, and Italian seasoning. Set aside.
- Pour the rice into a 5×5-inch baking dish.
- Pour the cream mixture over the rice and stir gently. Place the browned chicken on top in a single layer.
- Cover tightly with foil and bake for 40 minutes. Remove the foil—if there’s still too much liquid, bake uncovered for a few more minutes until it evaporates.
- Serve hot.
Notes
- Feel free to substitute other vegetables if desired.
- This dish can be prepared ahead of time and baked when ready to serve.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 80mg