Creamy chicken baked with garlic, rich parmesan, and rice—ideal for warm, satisfying meals.
# Components:
→ Main Components
01 - 4 boneless, skinless chicken breasts
02 - 1 cup uncooked long-grain white rice
→ Sauce
03 - 2 cups low-sodium chicken broth
04 - 1 cup heavy cream
05 - 3/4 cup freshly grated Parmesan cheese
06 - 4 cloves garlic, minced
07 - 1 teaspoon dried Italian herbs
08 - 1/2 teaspoon freshly ground black pepper
09 - 1/2 teaspoon coarse salt
→ Finishing Touches
10 - 2 tablespoons unsalted butter
11 - 1/4 cup chopped fresh parsley
# Method:
01 - Set oven to 375°F and allow it to fully preheat.
02 - Grease a 9x13-inch baking dish with butter and set aside.
03 - Spread uncooked rice evenly in the bottom of the prepared dish. Nestle chicken breasts over the rice.
04 - In a large bowl, whisk together chicken broth, heavy cream, Parmesan, garlic, Italian herbs, pepper, and salt until smooth.
05 - Pour the sauce mixture evenly over the chicken and rice.
06 - Cover the dish tightly with aluminum foil and bake for 50 minutes. Remove the foil and bake for an additional 20–25 minutes until the rice is tender and chicken reaches 165°F internally.
07 - Dot with butter and sprinkle with parsley before serving.
