Baked Chicken Breasts And Rice Recipe

This one-pan wonder is a family favorite! Juicy, flavorful baked chicken breasts cook alongside fluffy rice in a creamy, sherry-infused sauce. This recipe, passed down from a coworker, is incredibly easy and delivers amazing results. For best results, use bone-in, skin-on chicken breasts for maximum flavor and tenderness. Get ready for a delicious and effortless weeknight meal!

Prep Time 20 mins
Cook Time 165 mins
Calories 643.3 kcal
Protein 72g
Rating 4.4 (5 Reviews)
Baked Chicken Breasts And Rice 94

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Baked Chicken Breasts And Rice

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How to Make Baked Chicken Breasts And Rice

  1. Preheat oven to 275°F (135°C).
  2. Wash and dry 2 (6-ounce) bone-in, skin-on chicken breasts.
  3. Place 1 ½ cups uncooked long-grain white rice in the bottom of a 9x11 inch baking pan.
  4. In a medium bowl, whisk together 1 (10.75 ounce) can condensed cream of mushroom soup, 1 (10.75 ounce) can condensed cream of chicken soup, ½ cup dry sherry, and 4 tablespoons butter until smooth.
  5. Pour about ½ cup of the soup mixture over the rice to moisten.
  6. Season chicken breasts generously with salt and pepper.
  7. Place the seasoned chicken breasts on top of the rice.
  8. Pour the remaining soup mixture evenly over the chicken breasts.
  9. Sprinkle ½ cup grated Parmesan cheese, ¼ cup slivered almonds, and 1 teaspoon paprika over the chicken and rice.
  10. Bake uncovered for 2 ½ hours, or until the chicken is cooked through and the rice is tender.

Nutrition Information (Approximate per serving)

Sodium

40 g

Sugar

7g

Fat

65g

Carbs

12g