One Dish Rosemary Chicken and Rice Dinner

One Dish Rosemary Chicken and Rice Dinner

3 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    1 h
  • Ready In

    1 h 15 m
PIDGE
Recipe by  PIDGE

“A very easy complete dinner ready in a little over an hour. Plate up rice and then chicken on top using warmed plates. I serve this dish with fresh green beans and warm dinner rolls. Mmmm yummy!”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  2. Spread rice and garlic in the bottom of the prepared baking dish. Pour chicken broth and wine over rice mixture.
  3. Brush chicken breasts evenly with mayonnaise; sprinkle rosemary, salt, and pepper over each coated chicken breast. Arrange chicken breasts carefully atop the rice mixture.
  4. Bake in the preheated oven until no longer pink in the center and the juices run clear, at least 1 hour. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

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Reviews (3)

Rate This Recipe
Nina
2

Nina

I tried this recipe did not change anything except using double chicken, rice, broth and wine to serve 4 whole breasts. I thought this was wonderful! So did my family! Used a very dry white wine, it was awesome! I will use this very easy recipe again and add it to my collection! Thumbs up on this one!!!!

Shoe Bag
2

Shoe Bag

Not a big hit at our house. Made as written, results were bitter. The taste of rosemary is overwhelming. .However, the concept is good. Might make again using different herbs.

Emily
0

Emily

I followed all of the directions except I used chicken breast tenderloins. The chicken was good, but the rice ended up being too salty, although I did not add any salt to it. I might try it again, but I'd use low-sodium chicken broth instead. At least it was easy.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 394 cal
  • 20%
  • Fat
  • 12.9 g
  • 20%
  • Carbs
  • 40.6 g
  • 13%
  • Protein
  • 16.2 g
  • 32%
  • Cholesterol
  • 40 mg
  • 13%
  • Sodium
  • 450 mg
  • 18%

Based on a 2,000 calorie diet

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