Recipe Detail

Parmesan Chicken and Rice

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  1. 1 cups - onion chopped
  2. 2 cloves - garlic minced
  3. 2 bags - boil-in-bag brown rice 3-1/2 ounces each
  4. 1/3 cups - dry white wine
  5. 8 - skinless, boneless chicken thighs
  6. 1 1/2 teaspoons - fresh thyme chopped
  7. 1/2 teaspoons - salt
  8. 2 cups - fat-free, less-sodium chicken broth
  9. 3 tablespoons - whipping cream
  10. 1/3 cups - Parmesan cheese shredded


Preheat oven to 450°.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion to pan; sauté 2 minutes. Add garlic; sauté 30 seconds. Remove rice from bags; add to pan. Sauté 30 seconds. Stir in wine; cook 30 seconds or until liquid almost evaporates. Spoon rice mixture in an even layer into a 13 x 9–inch baking dish coated with cooking spray.
Arrange chicken thighs in a single layer over rice mixture; sprinkle evenly with thyme and salt. Combine broth and cream, stirring well; pour over chicken and rice mixture.
Bake at 450° for 15 minutes. Sprinkle with cheese. Bake an additional 5 minutes or until chicken is done.


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