Before you cook
Before you start Equipment you'll need
- Large oven-safe skillet (12-inch) with lid or aluminum foil — Provides adequate space for chicken and rice to cook evenly; lid or foil traps steam for tender chicken and properly cooked rice
- Measuring cups and spoons — Ensures accurate proportions of liquid, rice, and seasonings for proper texture and flavor balance
- Cutting board and knife — Safely prepares chicken and any vegetables for even cooking throughout the dish
- Wooden spoon or spatula — Heat-resistant tool for stirring ingredients without scratching the skillet and distributing flavors evenly
- Meat thermometer — Ensures chicken reaches safe internal temperature of 165°F without overcooking
- Oven — Provides consistent dry heat needed to bake the chicken and rice together until fully cooked
Safety Safety & allergen notes
- Hot skillet and oven surfaces can cause severe burns - always use oven mitts or pot holders when handling the skillet, lid, and removing from the oven
- Steam will release when removing the lid from the hot skillet - lift the lid away from your body and face to avoid steam burns
- Use an instant-read thermometer to verify chicken reaches 165°F internal temperature for food safety - insert into the thickest part without touching bone
- The skillet handle remains extremely hot during and after baking - use pot holders every time you touch it, even after removal from the oven
Non-negotiables Rules for success
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Use an oven-safe skillet for the entire cooking process
The skillet must transition from stovetop to oven without damage; non-oven-safe handles or materials will melt, warp, or cause burns
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Sear chicken for 3-4 minutes per side until golden brown
Golden crust develops a flavorful seared exterior that seals in juices; insufficient searing leaves chicken pale and allows moisture to escape during baking
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Toast the rice for 2 minutes while stirring to coat with butter
Toasting the rice grains creates a protective coating that prevents them from absorbing too much liquid too quickly, resulting in fluffy separate grains instead of mushy rice
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Nestle chicken into rice mixture before covering and baking
Proper positioning ensures the chicken cooks evenly and stays moist; if submerged completely, the bottom becomes waterlogged and the top dries out
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Check internal chicken temperature reaches 165°F before removing from oven
Undercooked chicken poses food safety risks; this temperature kills harmful bacteria while 30-35 minutes ensures the rice finishes cooking simultaneously
Prep Get set first
About 8 min of prep
- Preheat oven to 375°F
- Gather all ingredients (chicken, rice, broth, cream, frozen vegetables, seasonings)
- Measure out rice, broth, cream, and seasonings
- Dice onion and mince garlic
- Have large oven-safe skillet with lid ready
- Get meat thermometer and wooden spoon
This is a straightforward one-skillet meal that takes about 10 minutes of active prep, then 35 minutes hands-off baking.
Ingredients
Instructions
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Preheat oven
Preheat your oven to 375°F (190°C).
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Prepare chicken and skillet
Melt butter in a large oven-safe skillet over medium heat and season the chicken breasts on both sides with salt and pepper.
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Sear the chicken
Sear the chicken for 3-4 minutes per side until golden brown, then remove and set aside on a plate.
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Cook aromatics
In the same skillet, add diced onion and cook for 3 minutes until softened, then add minced garlic and cook for 1 minute more.
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Toast the rice
Stir in the uncooked rice and cook for 2 minutes, stirring frequently to coat with butter.
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Add liquids and seasonings
Pour in the chicken broth and heavy cream, stirring well to combine, then add thyme, salt, and pepper.
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Add chicken back to skillet
Return the seared chicken breasts to the skillet, nestling them into the rice mixture.
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Cover and transfer to oven
Cover the skillet with a lid (or aluminum foil if you don't have a lid) and transfer to the preheated oven.
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Bake until done
Bake for 30-35 minutes until the rice is tender, the chicken is cooked through (internal temperature 165°F), and most of the liquid is absorbed.
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Add vegetables and cheese
Remove from the oven and stir in the frozen peas and carrots, then sprinkle Parmesan cheese over the top.
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Rest and garnish
Cover and let rest for 5 minutes, then garnish with fresh parsley before serving.
Chef's notes
Store covered in an airtight container in the refrigerator for up to 3 days before serving
Pairs well with a simple green salad or steamed broccoli on the side
Use low-sodium chicken broth and adjust salt to taste for best flavor
Substitute peas and carrots with mushrooms, bell peppers, or green beans for variation