Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 cup frozen peas
- 2 tablespoons olive oil
- 1 teaspoon paprika
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C). Season chicken breasts with salt, pepper, and paprika.
- In a large skillet, heat olive oil over medium heat. Sear chicken until golden brown on both sides, about 4 minutes per side. Remove and set aside.
- In the same skillet, sauté onions and garlic until fragrant and translucent.
- Add rice, chicken broth, and heavy cream; bring to a boil. Reduce heat and simmer for 5 minutes.
- Transfer rice mixture to a baking dish. Place seared chicken on top, then sprinkle with cheese and peas.
- Bake uncovered for 25-30 minutes until chicken is cooked through and cheese is bubbly.
Notes
- Can substitute chicken thighs for breasts.
- Add chopped herbs like parsley for garnish.
- Use shredded mozzarella instead of cheddar for a different flavor.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Method: Baking, Searing, Simmering
- Cuisine: American
- Diet: Gluten-Free (with rice), Low Carb (if cauliflower rice used)
Nutrition
- Serving Size: 1 plate
- Calories: 520 Kcal
- Sugar: 5g
- Sodium: 900mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 125mg
