Cheesy Baked Chicken and Rice

• Gluten free

• Meat

  • 1/4 16 oz. boneless skinless chicken breasts, boneless skinless

• Produce

  • 3 Garlic cloves
  • 1 Onion
  • 1/4 cup Parsley
  • 2 cup Peas, frozen

• Canned Goods

  • 1 cup Chicken stock, low sodium

• Pasta & Grains

  • 1 cup White rice

• Baking & Spices

  • 1 Black pepper, freshly ground
  • 1 Kosher salt

• Oils & Vinegars

  • 1 Olive oil, Extra Virgin

• Dairy

  • 1/4 cup Heavy cream
  • 2 cup Parmesan, grated

• Beer, Wine & Liquor

  • 1/2 cup White wine, dry

Found on delish.com

Ingredients

• 1 c. white rice
• 1 lb. boneless skinless chicken breasts, quartered
• extra-virgin olive oil
• kosher salt
• Freshly ground black pepper
• 3 garlic cloves, minced
• 1 onion, chopped
• 1/2 c. dry white wine (such as Sauvignon Blanc)
• 1 c. low-sodium chicken stock
• 1/4 c. heavy cream
• 2 c. frozen peas
• 1/4 c. chopped parsley, plus more for garnish
• 1 1/2 c. grated Parmesan

Directions

• Preheat oven to 450º. Prepare rice according to package directions, less 5 minutes.Meanwhile, heat a large skillet over medium-high heat. In a medium mixing bowl, drizzle olive oil over chicken and season with salt and black pepper. Cook chicken until golden all over, 6 minutes per side. Transfer to a plate and set aside.Add 1 tablespoon oil to skillet and heat over medium. Add garlic and onions and cook until softened, about 3 minutes. Add wine, chicken stock, heavy cream, 1 teaspoon salt, and 1/2 teaspoon black pepper; bring to a boil and simmer until slightly reduced, about 5 minutes. Add chicken (and juices from the plate), cooked rice, peas, parsley, and 1 cup Parmesan. Sprinkle with remaining Parm.Bake until heated through, about 15 minutes. Garnish with parsley. Serve immediately.