Chicken and Rice

Photo: John Autry; Styling: Leigh Ann Ross

This Chicken and Rice recipe is a quick and easy family favorite. One online reviewer says, "Followed the recipe exactly and will make again as it was an easy weeknight dinner served with broccolini."

Yield: 4 servings (serving size: 2 chicken thighs and 1/2 cup rice mixture)
Cost per Serving: $2.41
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 519
  • Fat: 16.3g
  • Saturated fat: 6.4g
  • Monounsaturated fat: 6.3g
  • Polyunsaturated fat: 2.1g
  • Protein: 37.3g
  • Carbohydrate: 53.5g
  • Fiber: 2.9g
  • Cholesterol: 141mg
  • Iron: 3.8mg
  • Sodium: 717mg
  • Calcium: 188mg

Ingredients

  • 1 tablespoon olive oil
  • 8 bone-in chicken thighs, skinned
  • 3/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 cups chopped onion
  • 1 carrot, thinly sliced
  • 8 ounces cremini mushrooms, sliced
  • 4 garlic cloves, minced
  • 1 cup long-grain white rice
  • Cooking spray
  • 1 cup fat-free, lower-sodium chicken broth
  • 1/4 cup water
  • 3 tablespoons heavy whipping cream
  • 1/3 cup (1 1/2 ounces) grated fresh pecorino Romano cheese

Preparation

  1. 1. Preheat oven to 350°.
  2. 2. Heat oil in a skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add 4 chicken thighs to pan; sauté 3 minutes on each side or until browned. Remove chicken from pan. Repeat with remaining chicken.
  3. 3. Add onion and carrot to pan; sauté 4 minutes. Add mushrooms; sauté 5 minutes. Add garlic; sauté 1 minute, stirring constantly. Add rice; sauté 1 minute. Spoon rice mixture into a 13 x 9-inch glass baking dish coated with cooking spray; stir in broth, 1/4 cup water, and cream. Arrange chicken over rice mixture; sprinkle with cheese. Bake at 350° for 45 minutes or until chicken is done.
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