Description
A comforting and easy one-pan meal perfect for families. This creamy chicken and veggie rice bake is packed with flavor and simple to make.
Ingredients
Scale
- 1 tbsp olive oil
- 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1 cup long-grain rice
- 4 cups chicken broth
- 1 cup frozen mixed vegetables
- 1 cup heavy cream
- Salt and pepper to taste
- 1/2 cup shredded cheddar cheese (optional)
Instructions
- Preheat oven to 375°F (190°C).
- Heat olive oil in a large oven-safe skillet over medium-high heat.
- Add chicken and cook until browned. Remove and set aside.
- Add onion, carrots, and celery to the skillet and cook until softened. Add garlic and cook for 1 minute.
- Stir in rice and cook for 1 minute.
- Pour in chicken broth and bring to a boil.
- Stir in frozen vegetables, salt, and pepper.
- Return chicken to the skillet.
- Cover and bake for 25 minutes.
- Stir in heavy cream. Top with cheese (if using) and bake uncovered for 5 minutes, or until cheese is melted and bubbly.
- Let stand for a few minutes before serving.
Notes
- You can substitute other vegetables like broccoli or peas.
- For a spicier dish, add a pinch of red pepper flakes.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 5g
- Sodium: 350mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 100mg