SMOTHERED CHICKEN AND RICE CHRISTMAS BAKE WITH ROSEMARY AND PARMESAN TOPPING

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

  1. Preheat the Oven: Set your oven to 375°F (190°C).
  2. Season the Chicken: Rub the chicken breasts with salt, pepper, and half of the dried rosemary and thyme.
  3. 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

  1. 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.
  2. 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

  1. Prepare the Baking Dish: Transfer the rice mixture into a large baking dish, spreading it evenly across the bottom.
  2. Add the Chicken: Place the seared chicken breasts on top of the rice mixture.
  3. Top with Cheese: Generously sprinkle the grated Parmesan cheese over the chicken and rice.

Step 4: Bake

  1. Bake Covered: Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 25 minutes.
  2. 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

  1. 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.
  2. 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!

Print
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SMOTHERED CHICKEN AND RICE CHRISTMAS BAKE WITH ROSEMARY AND PARMESAN TOPPING


  • Author: Imili Johnson
  • Total Time: 1 hour

Ingredients

Scale

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

  1. Preheat the Oven: Set your oven to 375°F (190°C).
  2. Season the Chicken: Rub the chicken breasts with salt, pepper, and half of the dried rosemary and thyme.
  3. 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

  1. 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.
  2. 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

  1. Prepare the Baking Dish: Transfer the rice mixture into a large baking dish, spreading it evenly across the bottom.
  2. Add the Chicken: Place the seared chicken breasts on top of the rice mixture.
  3. Top with Cheese: Generously sprinkle the grated Parmesan cheese over the chicken and rice.

Step 4: Bake

  1. Bake Covered: Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 25 minutes.
  2. 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

  1. 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.
  2. 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