Creamy Garlic Chicken and Rice Bake
This Creamy Garlic Chicken and Rice Bake is a comforting, one-dish meal with tender chicken, fluffy rice, and a luscious garlic cream sauce.
Servings: 4 servings
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup rice white or brown
- 2 cups chicken broth
- 1 cup heavy cream
- 4 cloves garlic minced
- 1 onion diced
- 1 cup shredded cheddar cheese
- 1 tablespoon olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 0.5 cup frozen peas
- 0.5 cup chopped parsley for garnish
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Lightly grease your baking dish with olive oil or non-stick spray.
Searing Chicken
- Heat the tablespoon of olive oil in a skillet over medium-high heat. Season the chicken breasts with salt, pepper, thyme, and basil. Sear chicken breasts for 2-3 minutes on each side until golden crust forms.
Cooking Aromatics
- In the same skillet, reduce heat to medium. Add diced onion and minced garlic, sautéing until soft and fragrant, about 3-4 minutes.
Combining Ingredients
- In the baking dish, combine uncooked rice, sautéed onion and garlic, chicken broth, heavy cream, salt, and pepper. Stir to evenly distribute rice and submerge in liquid.
- Place seared chicken breasts on top of rice mixture. Sprinkle shredded cheddar cheese evenly over the entire dish.
Baking
- Cover the baking dish with aluminum foil and bake for 35 minutes. Remove foil and scatter frozen peas over dish. Bake uncovered for an additional 10-15 minutes until chicken is cooked through and rice is tender.
Finishing
- Sprinkle chopped parsley over the bake. Let rest for 5 minutes before serving to allow sauce to thicken slightly.
Equipment
- Oven-safe baking dish (9x13 inch works well)
- Skillet or frying pan for searing chicken
- Sharp knife and cutting board
- Measuring Cups and Spoons
- Mixing bowl for combining ingredients
- Wooden spoon or spatula
- Aluminum foil (optional, for covering during baking)
Notes
- For undercooked rice, add more chicken broth and bake an additional 10 minutes covered.
- Sear chicken quickly to avoid dryness and ensure internal temperature reaches 165°F.
- If sauce is too thin, remove chicken and simmer sauce on stovetop to thicken.
- Customize veggies seasonally: asparagus in spring, tomatoes in summer, butternut squash in fall, kale in winter.
- Assemble ahead up to step 5; refrigerate up to 24 hours before baking.