This bubbly chicken bake is the definition of comfort food.

Cheesy Baked Chicken and Rice

YIELDS: 4

PREP TIME: 0 HOURS 20 MINS

TOTAL TIME: 0 HOURS 35 MINS

INGREDIENTS

• 1 c. white rice
• 1 tbsp. extra-virgin olive oil, plus more for drizzling
• 1 lb. boneless skinless chicken breasts, quartered
• kosher salt
• Freshly ground black pepper
• 3 cloves garlic, minced
• 1 onion, chopped
• 1/2 c. dry white wine (such as Sauvignon Blanc)
• 1 c. low-sodium chicken stock
• 1/4 c. heavy cream
• 2 c. frozen peas
• 1/4 c. chopped fresh parsley, plus more for garnish
• 1 1/2 c. freshly grated Parmesan, divided

DIRECTIONS

1. Preheat oven to 450º. Prepare rice according to package directions, less 5 minutes.
2. Meanwhile, heat a large skillet over medium-high heat. In a medium mixing bowl, drizzle olive oil over chicken and season with salt and pepper. Cook chicken until golden all over, 6 minutes per side. Transfer to a plate and set aside.
3. Add 1 tablespoon oil to skillet and heat over medium. Add garlic and onions and cook until softened, about 3 minutes. Add wine, chicken stock, heavy cream, salt and pepper; bring to a boil and simmer until slightly reduced, about 5 minutes. Add chicken (and juices from the plate), cooked rice, peas, parsley, and 1 cup Parmesan.
4. Bake until heated through, about 15 minutes. Garnish with parsley and sprinkle with remaining Parm. Serve immediately.

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