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baked chicken and rice

Baked Chicken and Rice

  • Author: Rosalynn Daniels



2tbs Butter
2tbs Olive Oil
4-6 Chicken Thigh
1.5 Cup of Rice
3 Cups Chicken Broth
1/2 Cup Lemon Juice
1/4 Heavy Cream
1 Garlic Clove, minced
1 Cup of Freshly Grated Parmigiano Reggiano
2 Cups of Asparagus (cut into desired sizes)
2tsp Kosher Salt
1tsp Pepper
1tsp Dried Oregano


Melt butter and olive oil in a large skillet.
Add chicken breast to the skillet and sauté for about 8 minutes or until chicken starts to slightly brown.
Sprinkle 1/2 of seasoning mixture onto the chicken breast.
Add lemon juice.
Flip chicken, sprinkle remaining seasoning and add other 1/2 of lemon juice to the chicken and sauté for another 8 minutes or until chicken starts to brown.
Remove chicken from the skillet and set to the side.
Add rice to the skillet.
Stir in chicken broth, heavy cream, garlic and parmigiano reggiano.
Add chicken back to skillet.
Add asparagus to the skillet, wherever there is empty space.
Cover and simmer over medium low temperature for 20 minutes or until liquid has evaporated.