Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup long-grain white rice
- 1 can (14.5 oz) diced tomatoes
- 1 cup chicken broth
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- Fresh parsley for garnish
Instructions
- Preheat oven to 375°F (190°C). In a large skillet, heat olive oil and sear the chicken breasts until golden brown. Set aside.
- Combine rice, diced tomatoes, chicken broth, chopped onions, minced garlic, smoked paprika, thyme, salt, and pepper in a mixing bowl. Mix well.
- Spread the rice mixture evenly in a large oven-safe dish or deep skillet.
- Place seared chicken breasts on top of the rice mixture. Cover with foil and bake for 35-40 minutes, until chicken is cooked through and rice is tender.
- Uncover during the last 10 minutes for a golden crust. Garnish with chopped parsley before serving.
Notes
- For extra flavor, sprinkle with additional herbs or cheese before baking.
- Use chicken thighs for juicier, more flavorful results—adjust cooking time accordingly.
- Reheat leftovers in the oven or microwave with a splash of chicken broth to keep moist.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 plate
- Calories: 520 Kcal
- Sugar: 6g
- Sodium: 730mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 105mg