I make a lot of recipes ahead of time on the weekend. However, if I have an hour on a weeknight, this is super easy to pull together in one pot.
Cheesy Chicken & Rice
- 3 boneless, skinless chicken breasts
- Sea Salt
- Olive Oil
- 2 tablespoons of butter
- 1/2 onion; diced
- 2 cloves of garlic; minced
- 2 cups chicken stock
- 2 teaspoons chicken Better than Bouillon
- 1 cup rice
- 1/2 cup milk
- 1/2 bag frozen vegetables
- 1 cup shredded cheese (I love the lite three cheese blend from Trader Joe's)
Preheat oven to 375 degrees. Preheat an oven-safe pan on the stove with a little olive oil. Take chicken breasts, and lay them in a piece of plastic wrap to cover the chicken. Pound the chicken out, just a little, to a uniform thickness. Remove plastic wrap, salt generously and place all three in the pan to brown. Once browned on both sides (just a couple minutes), take chicken out and let it rest on a plate.
Add butter to the warm pan and saute both the onion and garlic until cooked through. Turn the heat on high to get the pan hot as you pour 1 3/4 cups of the chicken stock (reserving a 1/4 cup), stirring to loosen all the bits of browning in the pan. When the stock is simmering, add the Better than Bouillon and stir in. Add rice, milk and frozen vegetables. Return the chicken to the mixture in the pan, cover with the pan lid, and place in the oven for 20 minutes.
Take the pan out of the oven, add a drizzle of chicken stock if the rice looks dry. You want the rice to look a slightly too moist. Shred the chicken in the pan, stir the mixture and top with shredded cheese. Return the pan to the oven, uncovered, for an additional few minutes (5 to 7) until you see the cheese has lightly browned. Remove from oven and serve immediately.