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One Pot Chicken Rice Bake cut in half on a plate with rice underneath it
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One Pot Chicken Rice Bake

Course Main Course, Meats
Cuisine American
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 8 Servings
Calories 529kcal

Ingredients

Instructions

  • Prepare ingredients for the dish. Dice mushrooms and tomatoes into larger chunks.
    Ingredients on the table including; a plate with chicken thighs, a plate with prosciutto, a bowl with sliced tomatoes, a bowl with sliced mushrooms, a bowl with rice, a bowl with cheese, a jar of garlic salt, a jar of basil pesto, and a jar of better than bouillon chicken
  • Place rice on the bottom of the baking pot. Pour Chicken broth over the rice. I made my own broth by using the better than bullion. Followed by diced mushrooms and tomatoes.
    Tomatoes and seasoning added into the ceramic pot
  • Season dish with Garlic Salt and sprinkle with 1/2 cup of Parmesan cheese.
    Cheese and another layer of sliced mushrooms added into the ceramic pot
  • On the inside of the chicken thighs, apply pesto sauce and sprinkle the other 1/2 cup of Parmesan cheese. Roll it up into a roll and wrap it with prosciutto.
    Basil pesto and cheese placed inside the chicken thigh that is laying on a cutting board
  • Stack it next to each other on top of the pot. Cover the dish with a lid.
    Chicken Rice Bakes stacked into the ceramic baking pot
  • Bake this dish at 350F for about 60 minutes. Test with a fork to see if the dish is cooked.
    One Pot Chicken Rice Bake cut in half on a plate with rice underneath it

Nutrition

Calories: 529kcal | Carbohydrates: 24g | Protein: 31g | Fat: 34g | Saturated Fat: 10g | Cholesterol: 140mg | Sodium: 723mg | Potassium: 599mg | Fiber: 1g | Sugar: 2g | Vitamin A: 705IU | Vitamin C: 8.5mg | Calcium: 197mg | Iron: 1.7mg