Description
A creamy, tender baked dish combining flaky chicken, rice, and herbs in a rich, buttery vegetable broth. Golden onions, garlic, and thyme create a savory base, while Parmesan and panko add a crisp finish. A comforting, low-excess-fat recipe perfect for feeding a crowd.
Ingredients
Chicken breasts (skinless) 1.5 lbs (680g)
Long grain white rice 1.5 cups (240ml)
Vegetable broth 2 cups (480ml)
Heavy cream 1/2 cup (120ml)
Parmesan cheese 1/2 cup (50g)
Onions 1 (golden)
Garlic 1 clove (minced)
Fresh thyme 1 tsp
Tuber starch (cornstarch or arrowroot) 2 tbsp
Butter 3 tbsp (divided usage)
Instructions
Dice chicken breasts into 1-inch cubes. Measure rice and broth. Grate Parmesan and set aside. Melt 2 tbsp butter
Sauté golden onions over medium heat for 5 minutes until lightly golden. Add minced garlic, cook 1 minute until fragrant
Add chicken cubes to skillet. Cook until lightly browned (~3 minutes). Stir in rice to coat with onion-garlic mixture
Add warm vegetable broth all at once. Bring to a simmer, then reduce to low. Cover and cook for 15 minutes until rice absorbs broth
Stir in 1/2 cup heavy cream, 1 tsp thyme, and 1/4 tsp black pepper. In a small dish, combine Parmesan with 2 tbsp melted butter and 1 tbsp panko. Spread this mixture over the casserole. Bake at 375°F (190°C) for 20-25 minutes until golden
Notes
Rotisserie chicken can substitute freshly diced chicken for faster prep
Brown rice may be used instead of long grain, adjust baking time if necessary
Coconut milk works as a dairy-free alternative for the cream
Ensure broth is warmed before adding to maintain liquid balance
Thicker cream sauce can be achieved by adding the starch mixture earlier or extending baking time slightly
- Prep Time: 15
- Cook Time: 35
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 340
- Sugar: 0g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 6g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 17g
- Cholesterol: 55mg