Ingredients
- 4 boneless, skinless chicken breasts (or thighs)
- 1 cup long-grain white rice, uncooked
- 2 cups chicken broth
- 1 cup milk (whole or 2%)
- 1 can (10.5 oz) cream of chicken soup
- 1 cup shredded cheddar cheese (optional, for topping)
- 1 medium onion, finely chopped
- 1 cup mushrooms, sliced (optional)
- 2 tbsp butter or olive oil
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp dried thyme (or Italian seasoning)
- Salt & black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9×13 baking dish.
- Season chicken with garlic powder, paprika, thyme, salt, and pepper.
- Brown chicken: In a skillet over medium heat, melt butter (or add oil) and sear chicken for 3–4 minutes per side until golden. (It doesn’t need to be fully cooked.)
- Prepare rice mixture: In a large bowl, combine uncooked rice, chicken broth, milk, cream of chicken soup, onion, and mushrooms. Stir well.
- Assemble dish: Pour rice mixture into the prepared baking dish. Place seared chicken on top.
- Cover & bake: Cover with foil and bake for 40–45 minutes, until rice is tender and chicken is cooked through (internal temp 165°F / 74°C).
- Optional cheese topping: Remove foil, sprinkle cheese over the top, and bake uncovered for 5–10 more minutes until melted and bubbly.
- Serve: Garnish with fresh parsley and serve warm for a cozy, hearty meal.
If you’d like, I can also give you a one-pot stovetop version so you don’t need the oven. That makes it even more comforting and easier for weeknights. Would you like me to do that?