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."

Recipe by Cooking Light October 2010

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John Autry; Styling: Leigh Ann Ross

Recipe Summary

Yield:
4 servings (serving size: 2 chicken thighs and 1/2 cup rice mixture)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.

  • 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.

Nutrition Facts

519 calories; fat 16.3g; saturated fat 6.4g; mono fat 6.3g; poly fat 2.1g; protein 37.3g; carbohydrates 53.5g; fiber 2.9g; cholesterol 141mg; iron 3.8mg; sodium 717mg; calcium 188mg.