Introduction
Bring holiday cheer to your table with this Smothered Chicken and Rice Christmas Bake with Rosemary and Parmesan Topping. This one-dish meal combines tender, juicy chicken breasts with creamy, flavorful rice infused with rosemary and thyme. Topped with a golden layer of Parmesan cheese, it’s a cozy, satisfying dish perfect for festive gatherings. The aromatic herbs and rich flavors make this Christmas bake a crowd-pleaser that’s both elegant and easy to prepare.
Ingredients
For the Bake:
- 4 boneless, skinless chicken breasts
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 cup heavy cream
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 cup grated Parmesan cheese
- Fresh rosemary sprigs (for garnish)
Preparation
Step 1: Prepare the Chicken
- Preheat the Oven: Set your oven to 375°F (190°C).
- Season the Chicken: Rub the chicken breasts with salt, pepper, and half of the dried rosemary and thyme.
- Sear the Chicken: Heat a large skillet over medium-high heat. Add a drizzle of olive oil and sear the chicken breasts for about 5 minutes on each side until golden brown. Set the chicken aside on a plate.
Step 2: Make the Rice Mixture
- Sauté Aromatics: Using the same skillet, add a little more olive oil if needed. Sauté the diced onion over medium heat until translucent, about 3-4 minutes. Add the minced garlic and cook for another minute, stirring constantly to prevent burning.
- Combine Ingredients: Stir in the rice, chicken broth, heavy cream, remaining dried rosemary, and thyme. Season with salt and pepper to taste. Bring the mixture to a simmer.
Step 3: Assemble the Bake
- Prepare the Baking Dish: Transfer the rice mixture into a large baking dish, spreading it evenly across the bottom.
- Add the Chicken: Place the seared chicken breasts on top of the rice mixture.
- Top with Cheese: Generously sprinkle the grated Parmesan cheese over the chicken and rice.
Step 4: Bake
- Bake Covered: Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 25 minutes.
- Finish Baking Uncovered: 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 rice is tender.
Step 5: Garnish and Serve
- Rest and Garnish: Let the bake rest for 5-10 minutes after removing it from the oven. Garnish with fresh rosemary sprigs for a festive touch.
- Serve Warm: Scoop portions of chicken and rice onto plates and serve immediately.
Cooking Notes
- Rice Options: For added nutrition, use brown rice or wild rice. Adjust cooking time as needed, as these varieties take longer to cook.
- Cheese Substitutions: Swap Parmesan for Gruyère or mozzarella for a creamier, meltier topping.
- Vegetable Additions: Add chopped mushrooms, spinach, or peas to the rice mixture for extra flavor and texture.
- Make-Ahead: Assemble the dish up to a day in advance, refrigerate, and bake just before serving.
Serving Suggestions
- Pairing: Serve with a side of roasted vegetables, such as Brussels sprouts, carrots, or green beans, for a complete holiday meal.
- Holiday Spread: Include this bake as part of a festive buffet with dishes like cranberry salad, garlic mashed potatoes, and fresh-baked dinner rolls.
- Wine Pairing: A crisp white wine like Sauvignon Blanc or a light red like Pinot Noir pairs beautifully with the dish’s creamy and herbaceous flavors.
Tips
- Check the Rice: Ensure the rice is fully cooked before removing the dish from the oven. If needed, add a splash of broth and bake for a few more minutes.
- Chicken Alternatives: Use chicken thighs for a juicier option or turkey cutlets for a holiday twist.
- Crispy Topping: For a golden, crispy topping, broil the dish for 2-3 minutes after baking.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
1 hour
Servings:
4
Nutritional Information (Per Serving):
- Calories: 520
- Fat: 25g
- Carbohydrates: 36g
- Protein: 39g
Conclusion
This Smothered Chicken and Rice Christmas Bake with Rosemary and Parmesan Topping is the epitome of holiday comfort food. Creamy rice, savory chicken, aromatic herbs, and a cheesy topping come together in a dish that’s sure to impress. Whether it’s for a festive family gathering or a cozy winter dinner, this bake delivers on both flavor and presentation. Easy to make and absolutely delicious, it’s destined to become a holiday tradition!
PrintSMOTHERED CHICKEN AND RICE CHRISTMAS BAKE WITH ROSEMARY AND PARMESAN TOPPING
- Total Time: 1 hour
Ingredients
For the Bake:
- 4 boneless, skinless chicken breasts
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 cup heavy cream
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 cup grated Parmesan cheese
- Fresh rosemary sprigs (for garnish)
Instructions
Step 1: Prepare the Chicken
- Preheat the Oven: Set your oven to 375°F (190°C).
- Season the Chicken: Rub the chicken breasts with salt, pepper, and half of the dried rosemary and thyme.
- Sear the Chicken: Heat a large skillet over medium-high heat. Add a drizzle of olive oil and sear the chicken breasts for about 5 minutes on each side until golden brown. Set the chicken aside on a plate.
Step 2: Make the Rice Mixture
- Sauté Aromatics: Using the same skillet, add a little more olive oil if needed. Sauté the diced onion over medium heat until translucent, about 3-4 minutes. Add the minced garlic and cook for another minute, stirring constantly to prevent burning.
- Combine Ingredients: Stir in the rice, chicken broth, heavy cream, remaining dried rosemary, and thyme. Season with salt and pepper to taste. Bring the mixture to a simmer.
Step 3: Assemble the Bake
- Prepare the Baking Dish: Transfer the rice mixture into a large baking dish, spreading it evenly across the bottom.
- Add the Chicken: Place the seared chicken breasts on top of the rice mixture.
- Top with Cheese: Generously sprinkle the grated Parmesan cheese over the chicken and rice.
Step 4: Bake
- Bake Covered: Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 25 minutes.
- Finish Baking Uncovered: 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 rice is tender.
Step 5: Garnish and Serve
- Rest and Garnish: Let the bake rest for 5-10 minutes after removing it from the oven. Garnish with fresh rosemary sprigs for a festive touch.
- Serve Warm: Scoop portions of chicken and rice onto plates and serve immediately.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
Nutrition
- Serving Size: 4
- Calories: 520
- Fat: 25g
- Carbohydrates: 36g
- Protein: 39g