Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 ½ cups long-grain white rice
- 3 cups chicken broth
- 1 cup diced tomatoes (optional for extra flavor)
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon paprika
- 1 teaspoon dried oregano or thyme
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh parsley for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C). Prepare all ingredients for smooth cooking.
- Heat olive oil in a large ovenproof skillet or baking dish. Season chicken breasts with salt, pepper, and paprika. Sear each side for 3-4 minutes until golden brown. Remove and set aside.
- Add chopped onion and minced garlic to the same pan. Sauté for 2-3 minutes until fragrant and translucent.
- Stir in uncooked rice, coating it with oil and aromatics. Pour in chicken broth and diced tomatoes (if using), then bring to a boil.
- Nestle the seared chicken breasts into the rice mixture. Cover and transfer to the oven. Bake for 30-35 minutes until rice is tender and chicken is cooked through.
- Remove from oven, garnish with fresh parsley, and serve hot.
Notes
- Ensure chicken reaches an internal temperature of 165°F (74°C) for safe consumption.
- Feel free to add vegetables like bell peppers, peas, or spinach for extra nutrition.
- For a cheesy variation, sprinkle shredded cheese on top during the last 5 minutes of baking.
- Use high-quality chicken broth for richer flavor.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baking, Searing, Sautéing
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 plate
- Calories: 420 kcal Kcal
- Sugar: 4 g
- Sodium: 900 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 85 mg