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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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. Ingredients:
1 tablespoon olive oil |
8 bone-in chicken thighs, skinned |
3/4 teaspoon salt |
1/4 teaspoon ground black pepper |
2 cups chopped onion |
1 carrot, thinly sliced |
8 ounces cremini mushrooms, sliced |
4 garlic cloves, minced |
1 cup long-grain white rice |
cooking spray |
1 cup fat-free, lower-sodium chicken broth |
1/4 cup water |
3 tablespoons heavy whipping cream |
1/3 cup (1 1/2 ounces) grated fresh pecorino romano cheese |
Directions:
1. Preheat oven to 350°.
2. 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.
3. 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.
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