creamy chicken and rice with bone broth
When you need an easy one-pot dinner that takes 5 minutes to prep and the whole family will love, you need this creamy chicken and rice! Throw all the ingredients in one oven-safe dish, bake it, mix it, and you're done. It's that easy!
Servings: 4
Calories: 686kcal
Ingredients
- 1.5 lbs chicken thighs boneless and skinless
- 1 cup brown rice dry
- 2 cups bone broth chicken or beef
- 15.5 oz kidney beans canned, drained and rinsed
- 5.3 oz boursin cheese we use garlic and herb flavor
- 1 oz onion soup & dip dry mix half of a pack
Instructions
- Preheat the oven to 325 degrees F.
- Add the 1 cup brown rice, 2 cups bone broth, 1 oz onion soup & dip dry mix, and 15.5 oz kidney beans to a braiser or oven-safe casserole dish (something big enough to spread the chicken in a single even layer). Mix these ingredients together, then nestle in 1.5 lbs chicken thighs evenly around and place the 5.3 oz boursin cheese in the center.
- Cover and bake for 1 hour and 15 minutes. Check to see if the water has evaporated after that time and if there's still some left, bake for another 5 minutes uncovered.
- Remove from the oven, let cool, and enjoy! You can cut the chicken into pieces or shred it. We like to use a hand mixer to shred the chicken up.
Video
Notes
Storage: You can keep leftovers for up to 5 days in the fridge. Or freeze it for up to 3 months.
Using white rice is fine, but it will cook quicker than brown rice, so check on it 10 minutes sooner than noted in the recipe.
Fresh greens: Try finishing your dish with parsley, chives, or mix in spinach.
Nutrition
Serving: 1.5cups | Calories: 686kcal | Carbohydrates: 63g | Protein: 53g | Fat: 24g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 200mg | Sodium: 433mg | Potassium: 987mg | Fiber: 10g | Sugar: 2g | Vitamin A: 429IU | Vitamin C: 1mg | Calcium: 88mg | Iron: 5mg