Description
A delicious one-pan meal featuring chicken and rice cooked together in the oven, resulting in a flavorful dish that’s easy to prepare.
Ingredients
Scale
- 2 cups regular long-grain white rice
- 3 cups chicken broth
- 1 cup water
- 1 can (10.5 oz) cream of chicken soup
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon black pepper
- ½ teaspoon dried parsley
- 5–6 pieces bone-in, skin-on chicken breasts or thighs
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley
- ½ teaspoon salt
- ½ teaspoon pepper
Instructions
- Preheat your oven to 350°F (175°C).
- Pat chicken pieces dry, then rub them with olive oil, paprika, garlic powder, parsley, salt, and pepper. Set aside.
- In a bowl, mix together the long-grain rice, chicken broth, water, cream of chicken soup, garlic powder, onion powder, dried parsley, and pepper. Stir until combined.
- Spread the rice mixture evenly into a 9×13 baking dish. Place the seasoned chicken pieces on top, skin-side up.
- Bake uncovered for 1 hour 15 minutes to 1 hour 30 minutes, until the rice is fully cooked and fluffy, the chicken skin is golden and browned, and the liquid is absorbed.
- Let rest for 5 minutes before serving so the rice firms up.
Notes
- Make sure to use only one can of cream of chicken soup to avoid overly creamy rice.
- This dish can be customized with your favorite seasonings or vegetables.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/6 of the recipe
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg