Description
A comforting and easy one-pan meal featuring crispy baked chicken cutlets over rice, smothered in a rich and creamy tomato sauce. Perfect for a family dinner.
Ingredients
Scale
- 1 cup uncooked long-grain white rice
- 1.5 cups water
- 1 lb chicken cutlets (about 4 cutlets)
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1 tbsp olive oil
- 1 tbsp butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 can (14.5 oz) crushed tomatoes
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1 tsp dried basil
- 1 tsp dried oregano
- Salt and pepper to taste
- 1/4 cup chopped fresh parsley (for garnish)
Instructions
- Preheat oven to 375°F (190°C).
- In a medium saucepan, bring water to a boil. Add rice, reduce heat to low, cover and cook for 15-20 minutes until tender. Set aside.
- Season chicken cutlets on both sides with salt, pepper, garlic powder, and paprika.
- Heat olive oil and butter in a large oven-safe skillet over medium-high heat. Add chicken cutlets and cook for 3-4 minutes per side until golden brown. Remove chicken and set aside.
- In the same skillet, add diced onion and cook for 2-3 minutes until softened. Add minced garlic and cook for 30 seconds until fragrant.
- Pour in crushed tomatoes, then stir in heavy cream, Parmesan cheese, dried basil, and dried oregano. Season with salt and pepper to taste. Let the sauce simmer for 2-3 minutes.
- Stir the cooked rice into the creamy tomato sauce until combined.
- Nestle the browned chicken cutlets back into the skillet over the rice mixture.
- Transfer the skillet to the preheated oven and bake uncovered for 20-25 minutes, until chicken is cooked through and the sauce is bubbly.
- Remove from oven, garnish with fresh parsley, and serve hot.
Notes
For a lighter version, substitute heavy cream with half-and-half or evaporated milk. You can also add a pinch of red pepper flakes for heat.
Nutrition
- Calories: 620
- Sugar: 8g
- Fat: 28g
- Carbohydrates: 45g
- Protein: 42g