Ingredients
Scale
- For the rice base:
- 2 cups regular long-grain white rice
- 3 cups chicken broth
- 1 cup water
- 1 can (10.5 oz) cream of chicken soup
- 1½ cups broccoli florets, chopped
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp black pepper
- ½ tsp dried parsley
- For the chicken:
- 5–6 pieces bone-in, skin-on chicken breasts or thighs
- 1 tbsp olive oil
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp dried parsley
- ½ tsp salt
- ½ tsp pepper
Instructions
- Preheat oven to 375°F (190°C).
- In a large mixing bowl, combine rice, chicken broth, water, cream of chicken soup, broccoli, garlic powder, onion powder, black pepper, and dried parsley. Mix until evenly incorporated.
- Pour the rice mixture into a 9×13-inch baking dish, spreading it evenly.
- In a small bowl, mix olive oil, paprika, garlic powder, dried parsley, salt, and pepper. Rub this mixture all over the chicken pieces.
- Arrange the seasoned chicken on top of the rice mixture in the baking dish.
- Cover tightly with aluminum foil and bake for 45 minutes.
- Remove the foil and bake an additional 15–20 minutes until chicken is fully cooked and rice is tender.
- Let rest for a few minutes before serving. Serve hot and enjoy!
Notes
- Use a tight-fitting foil cover to keep moisture in for tender chicken.
- You can substitute brown rice for a slightly nuttier flavor; adjust liquid and cooking time accordingly.
- Add additional vegetables like peas or carrots for more color and nutrition.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Dinner
- Method: Oven-Baked
- Cuisine: American