Cheesy Baked Chicken and Rice
A comforting and cheesy baked dish featuring tender chicken and fluffy rice, enhanced with fresh aromatics and high-quality broth.
Ingredients
- 1.5 lbs Boneless, Skinless Chicken Breasts, cut into 1-inch cubes
- 1.5 cups Long-Grain White Rice, rinsed thoroughly
- 3 cups Low-Sodium Chicken Broth, warm or room temperature
- 2 cups Sharp Cheddar Cheese, freshly shredded
- 1 small Yellow Onion, finely diced
- 3 cloves Garlic, minced
- 2 tbsp Unsalted Butter, melted
- 1 tsp Smoked Paprika
- 1 tsp Onion Powder
- Salt and Black Pepper, to taste
- 2 tbsp Fresh Parsley, chopped for garnish
Instructions
- Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius) and lightly grease a 9x13 inch baking dish.
- Season the cubed chicken with smoked paprika, onion powder, salt, and pepper.
- Spread the rinsed rice evenly across the bottom of the prepared baking dish, then scatter the diced onions and minced garlic over the rice.
- Arrange the seasoned chicken pieces on top of the rice in a single layer.
- Pour the chicken broth and melted butter over the chicken and rice, being careful not to disturb the rice layer.
- Cover the dish tightly with aluminum foil and bake for 35 to 40 minutes.
- Remove the foil and sprinkle the shredded cheddar cheese evenly over the top.
- Return to the oven uncovered for another 5 to 10 minutes until the cheese is melted and bubbly.
- Let it rest for 5 minutes, garnish with fresh parsley, and serve warm.
Notes
Ensure to rinse the rice to prevent gumminess. Use freshly grated cheese for the best melt. Allow the dish to rest after baking for better texture.