Lauren's Super-Easy Chicken & Rice With Onion |
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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 6 |
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So easy, you don't even thaw the chicken breasts first. The onions on top are incredibly, irresistibly delicious. You'll have this in the oven within 10 minutes, start to finish. Bake in a casserole dish with a very heavy lid, in order to keep the top from burning. Of course, if your chicken breasts aren't frozen, you'll need to significantly decrease the baking time. Ingredients:
3 boneless skinless chicken breasts, frozen |
1 onion |
1 cup rice |
2 tablespoons butter |
1 tablespoon lemon juice |
1 1/4 cups water |
1 chicken bouillon cube |
1/4 teaspoon kosher salt |
1 teaspoon dried parsley flakes |
Directions:
1. Preheat oven to 350 degrees.
2. Slice onions into 1/2 wedges, set aside.
3. Saute rice in butter over high heat. Add lemon juice, water and bouillon cube, bring to a boil and stir until bouillon has fully dissolved. Pour into medium-size casserole dish.
4. Arrange frozen chicken breasts over top of rice, leaving at least 1 in between breasts. Cover with onion wedges, sprinkle with salt and parsley.
5. Cover with heavy lid, then bake at 350 degrees for 80-90 minutes.
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