Oven-Baked Chicken
This is a lighter version of "No-Peek Chicken", using broth instead of cream-based soup. Because it bakes for two hours, it makes for a wonderful air freshener on cold, winter days. It's the perfect comfort food!
Ingredients
- 1/2 onion chopped
- 2 cloves garlic minced
- 2 tbsp butter
- 1 1/2 cups brown rice
- 3 cups chicken broth hot
- 4 chicken breasts
In a large zip bag, shake together Chicken Rub Ingredients:
- 1 tsp paprika
- 1 tsp dried Thyme
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 tsp salt
- black pepper to taste
Instructions
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Preheat oven to 350°
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Scatter onion and garlic in a baking dish. Place butter in the center.
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Place in oven, just until butter melts (about 10 minutes.)
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Remove from oven and stir in rice.
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Pour hot broth over rice and mix well.
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Place chicken breasts in dry rub mixture. Coat chicken thoroughly.
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Place chicken in pan with rice and broth.
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Cover and bake for 2 hours (or until liquid is absorbed.)
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Remove from oven. Let stand for 5 minutes, then fluff rice with a fork before serving.