Chicken & Rice Dinner
Submitted by SPARKYBART
Golden-brown chicken pieces nestle into creamy rice cooked in milk for this foolproof one-pan dinner. Just brown, layer, and bake. Tender meat, fluffy rice, zero fuss.
YIELD
4 servingsPREP
35 minCOOK
55 minREADY
60 minThis is comfort food at its simplest: chicken that comes out juicy and golden, rice that soaks up all those pan drippings and turns creamy from the milk.
You brown the chicken first to lock in flavor, then everything bakes together in one pan while you put your feet up.
The rice cooks right under the chicken, absorbing every bit of seasoning and getting tender without any stirring or fussing.
It’s the kind of dinner that feels like a hug, and cleanup is just one baking dish.
Pro Tips
- Don’t skip browning the chicken. That step adds crucial flavor and helps the skin crisp up during baking.
- Use long grain rice, not instant. Instant rice will turn to mush with the extended bake time and liquid ratio.
- Cover tightly with foil to trap steam. This is what cooks the rice through and keeps the chicken moist.
- Let it rest 5 minutes after baking before serving. The rice will finish absorbing liquid and the chicken stays juicier when you slice into it.
- Swap whole milk for cream if you want an even richer sauce, or use chicken broth instead of water for more depth.
Ingredients
Directions
Dredge chicken pieces in flour.
In a skillet, heat oil on medium and brown chicken on all sides.
Meanwhile, combine rice, poultry seasoning, salt, pepper, milk and water.
Pour into a greased 13×9×2 inch baking pan.
Top with chicken.
Cover tightly with foil and bake at 350℉ (180℃) for 55 minutes or until rice and chicken are tender.
Sprinkle with parsley before serving.
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