Ingredients
Scale
- 4 bone-in chicken thighs or 4 boneless, skinless chicken breasts
- 2 cups long-grain white rice
- 1 cup chicken broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- Salt and freshly ground black pepper to taste
- 2 tablespoons olive oil
- Fresh parsley for garnish (optional)
Instructions
- Season the chicken with garlic powder, onion powder, paprika, salt, and pepper. In a large skillet, heat olive oil over medium-high heat. Sear chicken until golden on both sides, about 4-5 minutes per side. Remove and set aside.
- In the same skillet, sauté rice for 1-2 minutes. Pour in chicken broth, bring to a boil, then cover and simmer for 10-12 minutes until rice is tender.
- In a bowl, combine heavy cream and half of the cheddar cheese, stirring until smooth. Spread cooked rice in a baking dish, place the seared chicken on top, then pour the creamy sauce over everything. Sprinkle remaining cheese on top.
- Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, until chicken reaches 165°F and cheese is bubbly and golden. Broil on high for an additional 2-3 minutes for a crispy top if desired.
Notes
- Pat chicken dry before seasoning for better searing.
- Use good-quality chicken broth for richer flavor.
- Ensure rice is rinsed to eliminate excess starch for fluffy results.
- You can substitute chicken breasts for thighs based on preference.
- Reheat leftovers with a splash of broth or cream to maintain creaminess.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking, Searing
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 plate (about 1/4 of recipe)
- Calories: 620 Kcal
- Sugar: 4g
- Sodium: 820mg
- Fat: 35g
- Saturated Fat: 18g
- Unsaturated Fat: 15g
- Trans Fat: 0.5g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 125mg