Chicken and Rice

Chicken and Rice

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  • Prep Time


  • Total Time


  • Servings



  • 1 tablespoon olive oil

  • 8 bone-in chicken thighs, skinned

  • ¾ teaspoon salt

  • ¼ 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

  • ¼ cup water

  • 3 tablespoons heavy whipping cream

  • ⅓ cup (1½ ounces) grated fresh pecorino Romano cheese


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. Nutritional Information Calories: 519 Fat: 16.3g (sat 6.4g,mono 6.3g,poly 2.1g) Protein: 37.3g Carbohydrate: 53.5g Fiber: 2.9g Cholesterol: 141mg Iron: 3.8mg Sodium: 717mg Calcium: 188mg


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