Casseroles are a favorite of mine combining the elements of a complete meal in one baked dish. This chicken and rice dish is baked in a creamy Parmesan cheese sauce and the peas can be substituted with any vegetable of your liking. Broccoli and carrots come to mind!
Cheesy Baked Chicken and Rice
Servings 4
Ingredients
- 1 tbsp. extra-virgin olive oil plus more for drizzling
- 1 lb. boneless skinless chicken breasts quartered
- kosher salt
- Freshly ground black pepper
- 3 cloves garlic minced
- 1 onion chopped
- 1/2 cup dry white wine such as Sauvignon Blanc
- 1 cup low-sodium chicken stock
- 1/4 cup heavy cream
- 2 cup frozen peas
- 1/4 cup chopped fresh parsley plus more for garnish
- 1 1/2 cup freshly grated Parmesan divided
Instructions
- Preheat oven to 450º. Prepare rice according to package directions, less 5 minutes.
- Meanwhile, heat a large skillet over medium-high heat. In a medium mixing bowl, drizzle olive oil over chicken and season with salt and pepper. Cook chicken until golden all over, 6 minutes per side. Transfer to a plate and set aside.
- Add 1 tablespoon oil to skillet and heat over medium. Add garlic and onions and cook until softened, about 3 minutes. Add wine, chicken stock, heavy cream, salt and pepper; bring to a boil and simmer until slightly reduced, about 5 minutes. Add chicken (and juices from the plate), cooked rice, peas, parsley, and 1 cup Parmesan.
- Bake until heated through, about 15 minutes. Garnish with parsley and sprinkle with remaining Parm. Serve immediately.
