I love making classic dishes that bring me back to my childhood. A favorite soup (like this one), cake (such as this sheet cake) or casserole (like this chicken and rice) but give it a bit of an update…you know add a little sparkle to it.
I am not going to lie, sometimes they work and sometimes they do not work at all. This time around I have to say to was a HUGE success, and this is now my go to recipe for this old school favorite.
To start with…it is all made in one pan
Growning up I remember my mom using several pans to make most dishes. The chicken was browned in one skillet, the rice made in a saucepan and then everything was combined in a casserole dish with cream of something soup most of the time.
As much as I love doing dishes, don’t you love doing dishes as well, this time I decided to opt for just one pan. The beauty of one pan is that all the flavors come together to make a super flavorful dish with minimal mess…gotta love that.
Lightening it up a bit as well
The classic recipe typically uses bone in chicken breasts, thighs or chicken legs. For this updated recipe I used boneless, skinless chicken breasts. Obviously they are a lighter option than a bone in choice, but personally I prefer them.
Now I know some of you might be worried that they are going to be dry, but trust me they will not be. Since we are cooking them all in one pan with he rice and chicken stock they will stay nice and moist as they cook and the end result is nothing short of AMAZING!
2 cups brown rice & grain blend (or your favorite rice variety)
4 cups chicken stock
2 pounds boneless, skinless chicken breasts
2 teaspoons salt
2 teaspoons black pepper
1 teaspoon garlic powder
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon brown sugar
2 tablespoons fresh parsley, chopped (optional)
Preheat oven to 350
In a large casserole dish spread out chopped onions and minced garlic
Sprinkle cubed butter over onions and garlic
Place into oven and cook for 10 minutes, stirring once, or until onions are soft and begin to brown
Remove from oven and stir in rice, making sure it is evenly coated
Add in chicken stock and stir to combine
Cover dish with foil and cook for an additional 10-15 minutes
As rice is baking combine salt, pepper, garlic powder, chili powder, cumin and brown sugar in a small bowl
Sprinkle evenly over chicken, on both sides
After 15 minutes remove foil and gently place chicken into liquid
Return to oven and cook for an additional 25-30 minutes or until chicken is cooked through and rice is tender
Remove and let stand for 5 minutes
Sprinkle with parsley, if using
Serve & ENJOY
Each serving (4 oz chicken and 1 1/2 cups rice) is 8 WW Smart Points
Calories 259 - Calories from Fat 54 - Total Fat 6 g - Saturated Fat 2.3 g - Monounsaturated Fat 2.5 g - Polyunsaturated Fat 1 g - Trans Fat 0 g - Cholesterol 21 g - Sodium 687 mg - Potassium 224 mg - Total Carbohydrate 39 g - Dietary Fiber 2 g - Sugars 1 g - Protein 11 g
Vitamin A 6 % - Vitamin C 3 % - Calcium 3 % - Iron 6 %
The beauty of this recipe is you can use any rice combo you prefer. I used a combo of brown rice and faro grains, but you could use all brown, wild, or white. You can also use whatever cut of chicken you prefer, just make sure and adjust cooking time as needed.
You really can make it perfect for you and your family.