Ingredients
Method
Season the chicken
- Pat the chicken breasts dry and season both sides with olive oil, paprika, garlic powder, onion powder, Italian seasoning, salt, and black pepper.
Prepare the rice
- Rinse the rice until the water runs mostly clear. Add the rice, chicken broth, onion, garlic, olive oil or butter, salt, and pepper to a baking dish and stir gently.
Add the chicken
- Place the seasoned chicken breasts on top of the rice mixture in a single layer.
Bake
- Cover the baking dish tightly with foil and bake in a preheated oven until the rice is tender and the chicken reaches an internal temperature of 165°F (74°C).
Rest and serve
- Remove the dish from the oven and let the chicken rest for a few minutes. Fluff the rice with a fork and garnish with fresh parsley and lemon before serving.
Notes
• Use long-grain white rice for the best fluffy texture.
• Make sure the baking dish is tightly covered while the rice cooks.
• Chicken is done when the thickest part reaches 165°F (74°C).
• Let the chicken rest for a few minutes before slicing.
• Add peas, carrots, or bell peppers for extra flavor and color.
• Store leftovers in an airtight container in the refrigerator and reheat thoroughly before serving.
• Make sure the baking dish is tightly covered while the rice cooks.
• Chicken is done when the thickest part reaches 165°F (74°C).
• Let the chicken rest for a few minutes before slicing.
• Add peas, carrots, or bell peppers for extra flavor and color.
• Store leftovers in an airtight container in the refrigerator and reheat thoroughly before serving.