This dish is the definition of low-effort, high-reward cooking. Nestled in a foil-lined baking dish, golden-browned chicken rests on a bed of tender, buttery rice that has absorbed every drop of savory flavor beneath it. The foil seals in moisture, allowing the chicken to stay juicy while the rice cooks gently in rich broth—no stirring, no babysitting, no pile of dishes afterward.
It’s the kind of recipe that feels old-fashioned in the best way: practical, cozy, and deeply satisfying. Perfect for busy weeknights, meal prep, or anytime you want a homemade meal without standing over the stove.
Why This Recipe Works So Well
This method relies on smart layering and steam cooking.
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Foil creates a sealed environment, trapping moisture and flavor
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Chicken juices drip into the rice, seasoning it naturally
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Rice cooks evenly without drying out
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Everything bakes together in one pan
The result is tender chicken, fluffy rice, and a comforting, savory base that tastes far richer than the ingredient list suggests.
Ingredients You’ll Need
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2–3 boneless, skinless chicken breasts
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1 cup uncooked long-grain white rice
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2 cups chicken broth
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2 tablespoons butter, melted
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1 tablespoon olive oil
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1 teaspoon garlic powder
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1 teaspoon onion powder
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1/2 teaspoon dried thyme or Italian seasoning
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Salt and black pepper, to taste
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Optional: grated Parmesan or shredded cheese
How to Make Foil-Baked Chicken and Rice
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