Description
A comforting one-pan dinner featuring tender chicken and creamy rice topped with a buttery, golden-brown panko crust.
Ingredients
Scale
- 1.5 lbs boneless skinless chicken breasts, cut into 1-inch pieces
- 1.5 cups uncooked long-grain white rice, rinsed
- 2.5 cups chicken broth
- 4 oz cream cheese, softened
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 1/2 cup panko breadcrumbs
- 3 tbsp unsalted butter, melted
- 1/4 cup grated parmesan cheese
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
Instructions
- Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish.
- Heat olive oil in a skillet over medium heat. Sauté onion and garlic until translucent, then remove from heat.
- In the baking dish, stir together the rinsed rice, sautéed onions and garlic, chicken broth, and softened cream cheese until smooth.
- Fold in the raw chicken pieces and season the mixture with salt and black pepper.
- In a small bowl, combine panko breadcrumbs, melted butter, and parmesan cheese until evenly coated.
- Spread the breadcrumb mixture evenly over the top of the chicken and rice.
- Cover the dish tightly with aluminum foil and bake for 30 minutes.
- Remove the foil and bake for another 15-20 minutes until the topping is golden brown and the rice is tender.
- Let the casserole rest for 10 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American