Ingredients
- 4 boneless, skinless chicken breasts
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 cup milk
- 1 teaspoon dried thyme
- 1 cup shredded cheddar cheese
Feel free to make substitutions based on what you have on hand. For example, you can use brown rice for a nuttier flavor or swap the cheddar for mozzarella if you prefer a milder taste.
Instructions
- Preheat your oven to 350°F (175°C).
- Season the chicken breasts with salt, pepper, and paprika. In a large skillet, heat the olive oil over medium heat. Brown the chicken on both sides, about 3-4 minutes per side. Remove the chicken from the skillet and set aside.
- In the same skillet, add the chopped onion and minced garlic. Sauté until the onion is translucent and fragrant, about 2-3 minutes.
- Add the rice to the skillet, stirring to coat it with the oil and onion mixture. Cook for another 2 minutes until the rice is slightly toasted.
- Stir in the chicken broth, milk, and dried thyme. Bring the mixture to a simmer, then place the browned chicken breasts back into the skillet, nestling them into the rice.
- Cover the skillet with a lid or aluminum foil and transfer it to the preheated oven. Bake for 25-30 minutes, or until the rice is tender and the chicken is cooked through.
- Remove the skillet from the oven and sprinkle the shredded cheddar cheese over the top. Return to the oven for an additional 5 minutes, or until the cheese is melted and bubbly.
- Let the dish cool for a few minutes before serving. Enjoy the rich, comforting flavors reminiscent of home-cooked meals shared with family.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International