Cheesy Parmesan Garlic Chicken and Rice Bake

Ingredients

• 1.5 lb boneless, skinless chicken thighs (Season to taste with salt, black pepper, and any preferred chicken seasoning.)
• 2 tbsp olive oil (For searing the chicken and sautéing the onion.)
• 1 yellow onion (Chopped.)
• 1.5 cup jasmine rice (Uncooked; rinse if desired.)
• 3 cloves garlic (Minced. The transcript's phrase “busy people garlic” was interpreted as prepared or minced garlic.)
• 4 oz cream cheese (Half of a standard 8-ounce block; cut into pieces to help it melt.)
• 0.5 cup Parmesan garlic sauce (A prepared Parmesan-garlic sauce; the exact brand and amount were not stated.)
• 3 cup chicken broth (Add enough to cook the rice according to the rice package directions if your rice requires a different ratio.)
• 1.5 cup shredded cheese (For topping; mozzarella or a mozzarella-Parmesan blend would work well. The transcript did not specify the cheese or quantity.)
• 2 tbsp fresh parsley (Chopped, for serving.)
• salt (To taste; use less because the broth, sauce, and cheeses may already be salty.)
• black pepper (To taste.)

Steps

1. 1

   Season the boneless, skinless chicken thighs on all sides with salt, black pepper, and your preferred chicken seasoning. Heat the olive oil in a large oven-safe skillet or sauté pan over medium-high heat.

2. 2

   Add the chicken thighs to the hot pan and sear for a couple of minutes per side, just until browned on the outside; they do not need to be cooked through at this stage. Transfer the chicken to a plate and set it aside.

3. 3

   Add the chopped onion to the same pan. Cook for several minutes, stirring occasionally, until it begins to soften and pick up the browned bits from the chicken.

4. 4

   Add the jasmine rice and minced garlic to the pan. Stir for about 1 minute, coating the rice with the pan juices and oil, until the garlic is fragrant.

5. 5

   Add the cream cheese pieces and Parmesan garlic sauce. Stir until the cream cheese begins to soften and the mixture is as smooth as possible.

6. 6

   Pour in the chicken broth and stir thoroughly, scraping the bottom of the pan. Bring the mixture to a simmer so the rice is evenly distributed and the liquid is hot.

7. 7

   Transfer the rice mixture to a large baking dish if the skillet is not suitable for baking. Arrange the seared chicken thighs on top, nestling them partly into the rice. Cover the dish tightly with aluminum foil.

8. 8

   Bake in a preheated 375°F / 190°C oven for about 40 minutes, or until the rice is tender, most of the liquid has been absorbed, and the chicken reaches 165°F / 74°C in the thickest part.

9. 9

   Remove the foil and scatter the shredded cheese evenly over the chicken and rice. Return the uncovered dish to the oven briefly, if needed, until the cheese melts.

10. 10

    Switch the oven to broil and broil for 1 to 3 minutes, watching constantly, until the cheese is browned and bubbly. Do not walk away, since the topping can burn quickly.

11. 11

    Remove the bake from the oven, sprinkle the top with chopped parsley, and serve hot. Let it rest for a few minutes so the rice and sauce can settle.

Notes

The transcript did not provide exact measurements, oven temperature, the type or amount of finishing cheese, or a precise seasoning blend. Those details were estimated to make the dish workable. Check the chicken with an instant-read thermometer and adjust the broth to the requirements of the rice used. Refrigerate leftovers within 2 hours and use within 3 to 4 days; reheat with a splash of broth or water.

Nutrition per serving

• main
• casserole
• baked
• one-pan
• chicken
• family-friendly
• comfort food
• back-to-school