Scale

1½ lb boneless skinless chicken breasts or thighs

1½ cups uncooked long-grain rice

3 cups chicken broth

4 tbsp butter, melted

4 cloves garlic, minced

1 tsp paprika

1 tsp Italian seasoning

1/2 tsp salt

1/2 tsp black pepper

Optional add-ins:

Broccoli florets

Green beans

Grated parmesan cheese

1. Preheat oven to 375°F (190°C) and lightly grease a baking dish.

2. Spread uncooked rice evenly in the bottom of the dish.

3. Pour chicken broth over the rice and stir gently.

4. Place chicken evenly on top of the rice.

5. In a bowl, mix melted butter, garlic, paprika, Italian seasoning, salt, and pepper.

6. Pour garlic butter mixture evenly over the chicken and rice.

7. Cover tightly with foil and bake for 45 minutes.

8. Remove foil and bake uncovered for another 10–15 minutes until chicken is cooked through and rice is tender.

9. Let rest for 5 minutes before serving.

• Use thighs for extra juiciness.

• Add veggies halfway through baking if desired.

• Leftovers reheat well and stay moist.

Keywords: garlic butter chicken casserole, dump and bake chicken, easy one pan dinner