Parmesan Chicken and Rice Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


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

    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.

    Brief Description

    Baked chicken with rice topped off with Parmesan.

    Main Ingredient:


    Category:  Poultry

    Cuisine:  American

    Prep Time: 15 min
    Cook Time: 25 min

    Posted By:

    Posted On:

    May 16, 2017

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