Baked Chicken & Rice
A simple but flavorful chicken, cheese, rice and broccoli with a delicious pan gravy.
Ingredients
- 2 cups Long Grain Rice
- 1 qt Chicken Broth
- 2 cups Cheddar Cheese finely shredded
- 2 cups Broccoli chopped
- 1 tbsp Dried Minced Onion
- 8 oz Cream Cheese cut into 1-inch chunks
For the Chicken
- 2 tbsp Oil
- 1 tsp Pepper
- 1 tsp Parsley
- 1 tsp Garlic Powder
- 1 tsp Paprika
- 1 tsp Salt
- 6 Chicken Thighs bone-in, skin removed
For the Pan Gravy
- 2 tbsp Butter
- 1 tsp Garlic Powder
- 1 tsp Thyme
- 2 tbsp Flour
- 1 tsp Salt
- 2 cups Chicken Broth
Instructions
- Preheat oven to 375degF
- Combine rice, chicken broth, broccoli, onion, cream cheese and shredded cheese in a 13 x 9 baking dish. Place in oven and bake for 15 minutes.
- Combine seasonings for chickens and sprinkle evenly over both sides of chicken. Add oil to large saute pan over medium-high heat. Once hot, cook each piece of chicken on each side for 4 minutes. Cook in batches if you need to. Do not clean out pan when done but remove from heat.
- Remove baking dish from oven and stir to combine. Place chicken in a single layer over and return to oven. Bake for 30 minutes.
- In the last 15 minutes of bake time, return saute pan to medium heat. Add butter, garlic powder and thyme. Once melted, whisk in flour and let cook for 3 minutes. Whisk in chicken broth and salt. Cook for another 4 minutes then reduce heat to simmer until chicken and rice is taken out of oven.
- Serve a portion of rice and broccoli with a piece of chicken. Ladle pan gravy over top of chicken.
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