Chicken and Rice Bake

Ingredients

• 4 boneless, skinless chicken breasts (about 1.5 pounds)
• 1 cup long-grain white rice
• 2 cups chicken broth
• 1 cup heavy cream
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 cup shredded cheese (cheddar or your choice)
• Fresh parsley, chopped (for garnish, optional)

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9x13 inch baking dish.
2. In a large skillet over medium heat, sauté the chopped onion in a tablespoon of olive oil until translucent, about 5 minutes.
3. Add minced garlic and cook for an additional 1 minute, stirring frequently to avoid burning.
4. In a large bowl, combine the sautéed onions and garlic with the rice, chicken broth, heavy cream, thyme, oregano, salt, and pepper. Mix well.
5. Layer the chicken breasts over the rice mixture in the prepared baking dish, ensuring they are evenly distributed.
6. Cover the baking dish with aluminum foil and bake for 35 minutes.
7. After 35 minutes, remove the foil, sprinkle cheese over the chicken, and return to the oven uncovered. Bake for an additional 10-15 minutes or until the chicken is cooked through and the cheese is melted and bubbly.
8. Remove from the oven and let it rest for 5 minutes. Garnish with fresh parsley before serving.

Nutrition