Ingredients
Scale
- 4 boneless, skinless chicken breasts (1.5 lbs)
- 1 cup long-grain white rice (uncooked)
- 2 cups low-sodium chicken broth
- 1 cup heavy cream
- 1 medium onion, diced
- 4 cloves garlic, minced
- 1 tsp dried thyme
- Salt and pepper to taste
- 2 tbsp olive oil for sautéing
Instructions
- Preheat oven to 350°F (175°C). Prepare a baking dish with nonstick cooking spray.
- Season chicken breasts generously with salt and pepper.
- In a skillet over medium heat, heat olive oil and sauté diced onion and minced garlic until golden and fragrant (about 5 minutes).
- Add chicken broth and heavy cream to the skillet; bring to a gentle simmer, then stir in thyme.
- Place seasoned chicken breasts in the baking dish, pour creamy sauce over them, and scatter uncooked rice around.
- Cover with foil and bake for approximately 45 minutes until chicken is cooked through and rice has absorbed the sauce.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 plate (approximately 12 oz)
- Calories: 470
- Sugar: 2g
- Sodium: 810mg
- Fat: 25g
- Saturated Fat: 13g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 105mg