One Pan No Peek Chicken and Rice Dinner
One Pan No Peek Chicken and Rice Dinner
Ingredients
For the Chicken
- 2 chicken breasts, large, sliced in half horizontally to make thinner cutlets
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon paprika
- 1 teaspoon black pepper
- 1 teaspoon salt
For the Rice and Vegetable Base
- 1 cup long grain white rice
- 1 cup chicken broth
- 1 cup heavy cream
- 1/2 cup frozen peas
- 1/2 cup frozen corn
- 1/2 cup diced carrots
- 1/2 cup diced celery
- 1 tablespoon garlic powder
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1 cup shredded cheddar cheese
For Garnish (Optional)
- as needed fresh parsley, chopped
Instructions
- 1
Preheat your oven to 375°F (190°C).
⏱️ 10 min•🌡️ 375
- 2
Take the chicken breasts and slice them horizontally to create thinner cutlets. Place the chicken cutlets in a medium bowl.
⏱️ 5 min
- 3
To the chicken, add 1 tablespoon of garlic powder, 1 tablespoon of onion powder, 1 tablespoon of paprika, 1 teaspoon of black pepper, and 1 teaspoon of salt. Mix well to ensure the chicken is evenly coated with the seasonings.
⏱️ 5 min
- 4
In a 9x13 inch baking dish, add 1 cup of long grain white rice. Pour in 1 cup of chicken broth and 1 cup of heavy cream. Add 1/2 cup of frozen peas, 1/2 cup of frozen corn, 1/2 cup of diced carrots, and 1/2 cup of diced celery.
⏱️ 5 min
- 5
Season the rice and vegetable mixture with 1 tablespoon of garlic powder, 1 teaspoon of black pepper, and 1 teaspoon of salt. Stir all the ingredients together in the baking dish until well combined.
⏱️ 5 min
- 6
Place the seasoned chicken cutlets evenly on top of the rice and vegetable mixture in the baking dish.
⏱️ 2 min
- 7
Cover the baking dish tightly with aluminum foil. Place it in the preheated oven and bake for 45 minutes.
⏱️ 45 min•🌡️ 375
- 8
After 45 minutes, carefully remove the aluminum foil. Sprinkle 1 cup of shredded cheddar cheese evenly over the chicken and rice mixture.
⏱️ 3 min
- 9
Return the uncovered dish to the oven and bake for an additional 15 minutes, or until the cheese is melted and bubbly, and the chicken is cooked through (internal temperature of 165°F).
⏱️ 15 min•🌡️ 375
- 10
Remove the dish from the oven. Garnish with fresh parsley before serving, if desired.
Kitchen Tools
Nutrition Facts (per serving)
One Pan No Peek Chicken and Rice Dinner
For the Chicken
- 2 chicken breasts, large, sliced in half horizontally to make thinner cutlets
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon paprika
- 1 teaspoon black pepper
- 1 teaspoon salt
For the Rice and Vegetable Base
- 1 cup long grain white rice
- 1 cup chicken broth
- 1 cup heavy cream
- 1/2 cup frozen peas
- 1/2 cup frozen corn
- 1/2 cup diced carrots
- 1/2 cup diced celery
- 1 tablespoon garlic powder
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1 cup shredded cheddar cheese
For Garnish (Optional)
- as needed fresh parsley, chopped
Instructions
- 1
Preheat your oven to 375°F (190°C).
⏱️ 10 min•🌡️ 375 - 2
Take the chicken breasts and slice them horizontally to create thinner cutlets. Place the chicken cutlets in a medium bowl.
⏱️ 5 min - 3
To the chicken, add 1 tablespoon of garlic powder, 1 tablespoon of onion powder, 1 tablespoon of paprika, 1 teaspoon of black pepper, and 1 teaspoon of salt. Mix well to ensure the chicken is evenly coated with the seasonings.
⏱️ 5 min - 4
In a 9x13 inch baking dish, add 1 cup of long grain white rice. Pour in 1 cup of chicken broth and 1 cup of heavy cream. Add 1/2 cup of frozen peas, 1/2 cup of frozen corn, 1/2 cup of diced carrots, and 1/2 cup of diced celery.
⏱️ 5 min - 5
Season the rice and vegetable mixture with 1 tablespoon of garlic powder, 1 teaspoon of black pepper, and 1 teaspoon of salt. Stir all the ingredients together in the baking dish until well combined.
⏱️ 5 min - 6
Place the seasoned chicken cutlets evenly on top of the rice and vegetable mixture in the baking dish.
⏱️ 2 min - 7
Cover the baking dish tightly with aluminum foil. Place it in the preheated oven and bake for 45 minutes.
⏱️ 45 min•🌡️ 375 - 8
After 45 minutes, carefully remove the aluminum foil. Sprinkle 1 cup of shredded cheddar cheese evenly over the chicken and rice mixture.
⏱️ 3 min - 9
Return the uncovered dish to the oven and bake for an additional 15 minutes, or until the cheese is melted and bubbly, and the chicken is cooked through (internal temperature of 165°F).
⏱️ 15 min•🌡️ 375 - 10
Remove the dish from the oven. Garnish with fresh parsley before serving, if desired.