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Garlic Parmesan Chicken and Rice

Seared chicken thighs baked over a creamy garlic parmesan rice, sealed tight with foil so it steams itself tender. A twist on the no peek chicken everybody has been making. One dish, six servings, and the oven does the work.
Prep Time 20 minutes
Cook Time 47 minutes
Total Time 1 hour 7 minutes
Serving Size 6 servings

Ingredients

Chicken and Rub

  • 2 lbs boneless skinless chicken thighs
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp Italian seasoning
  • 1 tsp smoked paprika
  • 1 tsp onion powder
  • 2 tbsp olive oil divided

Creamy Rice

  • 1 small sweet onion diced
  • 2 1/2 cups chicken broth
  • 1/2 cup parmesan garlic sauce
  • 1 1/2 cups long grain rice
  • 1 tbsp minced garlic
  • 4 oz. cream cheese cubed

Topping

  • 1 1/2 cups shredded mozzarella cheese
  • 1/4 cup grated parmesan cheese
  • 1 tbsp parsley flakes

Instructions

  • Stir together the salt, pepper, garlic powder, Italian seasoning, smoked paprika, and onion powder in a small bowl.
  • Dice the onion and set it aside so it is ready when you need it.
  • Rub the spice mixture all over both sides of the chicken. Cut any oversized pieces in half so you end up with about six portions.
  • Heat a large skillet over medium-high until it is good and hot, then add 1 tablespoon olive oil.
  • Sear the chicken about 2 minutes per side, just for color. It will finish cooking in the oven. Remove to a plate.
  • Add the remaining 1 tablespoon olive oil to the same skillet and cook the diced onion about 1 minute.
  • Reduce heat to medium. Add the chicken broth and parmesan garlic sauce and stir carefully.
  • Add the rice, minced garlic, and cubed cream cheese.
  • Cook over medium, stirring, until the cream cheese melts completely and the mixture is smooth and creamy.
  • Brush a 9x13 baking dish with olive oil on the bottom and sides.
  • Pour the rice mixture into the dish, then arrange the seared chicken on top.
  • Cover tightly with foil, sealing all the way around the edges so no steam escapes.
  • Bake at 375°F for 40 to 45 minutes without lifting the foil.
  • Remove from the oven and carefully take off the foil, as it will be very steamy. Spread the mozzarella over the top.
  • Broil about 2 minutes, watching closely, until the cheese is melted and bubbly.
  • Top with the grated parmesan and parsley flakes before serving.

Video

Notes

  • Chicken breasts work in place of thighs. Use about 2 pounds either way.
  • Parmesan garlic sauce is a bottled condiment found in most grocery stores. Any brand works.
  • Sealing the foil tightly is essential. The trapped steam is what cooks the rice, so resist the urge to check on it.
  • Mozzarella can be swapped for cheddar, Monterey Jack, or whatever cheese you have on hand.
  • Use regular long grain or jasmine rice. Instant rice and brown rice will not work with this liquid ratio and bake time.
  • Serve with any vegetable or a simple green salad.