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Southern Chicken and Rice Bake
Recipe by Grit & Soul · Save to D!NNER PLAN$
45 minBase: 6 servingsBakingamerican
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Ingredient amounts scale from this recipe's base of 6 servings.
4 people
Ingredients
- chicken breastNeed: 1 lb
- riceNeed: 1.33 cupBuy: 1 bag
- chicken brothNeed: 2.67 cupBuy: 1 carton
- onionNeed: 0.67 item
- butterNeed: 1.33 tbspBuy: 1 stick
- cheddarNeed: 0.67 cupBuy: 1 bag
Instructions
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Before you start
Gather the ingredients and the pan or pot before turning on the heat. These steps keep the cooking efficient while still spelling out the key heat settings, doneness cues, and safe handling details.
Safe temp: Poultry
165°F · Use a food thermometer
1. Step 1
Preheat the oven with the rack in the center position. Transfer the food to the listed baking dish or sheet, spread it evenly, and bake at the recipe temperature until the stated visual cue is reached. Use oven mitts and rest the hot dish briefly before serving.
2. Step 2
Preheat a 10- to 12-inch skillet over medium-high heat, then add the listed butter or oil. Cook the seasoned meat in a single layer, turning once it is browned, and continue until the thickest piece reaches 165°F. Rest it on a clean plate before slicing or shredding.
Poultry: 165°F. Use a food thermometer and check the center of the thickest piece without touching bone.
3. Step 3
Pour over chicken broth and dot with butter. Use the listed pan or pot over moderate heat, stir or turn as needed, and continue until the visual cue in this step is reached.
4. Step 4
Use a lidded 2- to 3-quart saucepan. Bring the listed rice and liquid to a boil over medium-high heat, cover, reduce the burner to low, and cook until the liquid is absorbed and the rice is tender. Let it rest covered for 5 minutes off the heat, then fluff with a fork.
Tender means a fork slides in with very little resistance.
5. Finish and serve
Preheat the oven with the rack in the center position. Transfer the food to the listed baking dish or sheet, spread it evenly, and bake at the recipe temperature until the stated visual cue is reached. Use oven mitts and rest the hot dish briefly before serving.