Parmesan Chicken and Rice Casserole
Hearty, comforting, and irresistibly cheesy, this Parmesan Chicken and Rice Casserole is the ultimate one-dish dinner your family will love! Featuring tender, golden-seared chicken breasts nestled atop creamy, flavorful rice infused with onion, garlic, and a rich blend of chicken broth and heavy cream, this recipe is pure comfort food. A golden breadcrumb and cheese topping, loaded with Parmesan and mozzarella and seasoned with Italian herbs, adds a crispy, cheesy finish that perfectly complements the creamy base. Easy to prepare with a 20-minute prep time and ideal for weeknights or family gatherings, this casserole is a complete meal in one dish. Garnish with fresh parsley for a pop of color and serve up a dinner that’s as delicious as it is satisfying. Keywords: chicken casserole, parmesan chicken recipe, chicken and rice bake, cheesy casseroles, weeknight dinners.
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 2 tablespoons Olive oil
- 1 cup White rice (uncooked)
- 2 cups Chicken broth
- 0.5 cup Heavy cream
- 0.75 cup Parmesan cheese (grated)
- 0.5 cup Mozzarella cheese (shredded)
- 1 medium Onion (chopped)
- 3 cloves Garlic (minced)
- 0.5 cup Breadcrumbs
- 1 teaspoon Italian seasoning
- 2 tablespoons Butter (melted)
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with nonstick spray or a thin layer of olive oil.
Season the chicken breasts with salt, black pepper, and garlic powder on both sides.
Heat the olive oil in a large skillet over medium heat. Sear the chicken breasts for 2-3 minutes per side until golden brown but not fully cooked. Remove from the skillet and set aside.
In the same skillet, add the chopped onion and minced garlic. Sauté for 3-4 minutes until softened and fragrant.
Add the uncooked rice to the skillet and stir to coat it with the onion mixture.
Pour in the chicken broth and heavy cream. Stir to combine, and let it simmer for 2-3 minutes.
Transfer the rice mixture to the greased baking dish, spreading it out evenly.
Place the seared chicken breasts on top of the rice mixture.
In a small bowl, mix the grated Parmesan cheese, shredded mozzarella cheese, breadcrumbs, Italian seasoning, and melted butter to form a topping.
Evenly sprinkle the topping mixture over the chicken and rice in the baking dish.
Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 15-20 minutes, or until the chicken is fully cooked (internal temperature of 165°F/74°C) and the top is golden brown and bubbly.
Let the casserole rest for 5 minutes after removing it from the oven. Garnish with fresh parsley, if desired, before serving.
Nutrition Facts
Calories |
840 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.9 g | 54% | |
| Saturated Fat | 21.6 g | 108% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 157 mg | 52% | |
| Sodium | 1747 mg | 76% | |
| Total Carbohydrate | 55.7 g | 20% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 2.4 g | ||
| Protein | 54.1 g | 108% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 618 mg | 48% | |
| Iron | 2.4 mg | 14% | |
| Potassium | 491 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
