Description
A comforting one-pan meal with tender chicken, creamy sauce, bright lemon, and fresh dill over rice.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 cup heavy cream
- 1/4 cup fresh lemon juice
- 2 tablespoons chopped fresh dill
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup grated Parmesan cheese
Instructions
- Preheat your oven to 375°F (190°C).
- Heat olive oil in a large oven-safe skillet over medium heat.
- Season chicken breasts with salt and pepper and sear for 3-4 minutes per side until browned. Remove and set aside.
- In the same skillet, sauté the diced onion until soft, about 3 minutes. Add garlic and cook for 1 more minute.
- Add the rice to the skillet and stir to coat it in the oil.
- Pour in the chicken broth, heavy cream, and lemon juice. Stir to combine.
- Place the seared chicken breasts on top of the rice mixture.
- Cover the skillet with a lid or foil and bake for 25 minutes.
- Remove the cover, sprinkle Parmesan cheese over the chicken, and bake for another 10-15 minutes until the chicken is cooked through and the rice is tender.
- Remove from the oven, sprinkle with fresh dill, and let it rest for 5 minutes before serving.
Notes
- Use a skillet that is both stove-top and oven-safe.
- You can substitute chicken thighs for breasts.
- For a thicker sauce, let the casserole rest for 10 minutes after baking.
- Fresh dill is best, but 1 tablespoon of dried dill can be used.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/4 of casserole
- Calories: 520
- Sugar: 3g
- Sodium: 890mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 145mg