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Ingredients
US|METRIC
4 SERVINGS
- cooking spray
- 1 cup chopped onion
- 3 garlic cloves (minced)
- 2 bags brown rice (boil-in-bag)
- 1/3 cup dry white wine
- 8 skinless boneless chicken thighs
- 3 tsp. thyme (chopped, saved as 2t + 1t)
- 1/2 tsp. salt
- 2 cups chicken broth
- 3 Tbsp. whipping cream
- 1/2 cup shredded Parmesan cheese
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Directions
- Preheat oven to 450 degrees
- Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion to pan; sauté 2 minutes. Add garlic; sauté 30 seconds. Remove rice from bags; add to pan. Sauté 30 seconds. Stir in wine; cook 30 seconds or until liquid almost evaporates. Spoon rice mixture in an even layer into a 13 x 9–inch baking dish coated with cooking spray.
- Arrange chicken thighs in a single layer over rice mixture; sprinkle evenly with thyme (2t) and salt. Combine broth and cream, stirring well; pour over chicken and rice mixture
- Bake at 450° for 15 minutes. Sprinkle with cheese and thyme (1t). Bake an additional 5 minutes or until chicken is done.
NutritionView More
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360Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories360Calories from Fat110 |
% DAILY VALUE |
Total Fat12g18% |
Saturated Fat5g25% |
Trans Fat |
Cholesterol155mg52% |
Sodium760mg32% |
Potassium1000mg29% |
Protein52g |
Calories from Fat110 |
% DAILY VALUE |
Total Carbohydrate7g2% |
Dietary Fiber<1g4% |
Sugars2g |
Vitamin A6% |
Vitamin C10% |
Calcium15% |
Iron2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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