A very easy complete dinner ready in a little over an hour. Plate up rice and then chicken on top using warmed plates. I serve this dish with fresh green beans and warm dinner rolls. Mmmm yummy!

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.

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  • Spread rice and garlic in the bottom of the prepared baking dish. Pour chicken broth and wine over rice mixture.

  • Brush chicken breasts evenly with mayonnaise; sprinkle rosemary, salt, and pepper over each coated chicken breast. Arrange chicken breasts carefully atop the rice mixture.

  • Bake in the preheated oven until no longer pink in the center and the juices run clear, at least 1 hour. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts

394 calories; 12.9 g total fat; 40 mg cholesterol; 354 mg sodium. 40.6 g carbohydrates; 16.2 g protein; Full Nutrition

Reviews (7)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/26/2013
I tried this recipe did not change anything except using double chicken rice broth and wine to serve 4 whole breasts. I thought this was wonderful! So did my family! Used a very dry white wine it was awesome! I will use this very easy recipe again and add it to my collection! Thumbs up on this one!!!! Read More
(6)

Most helpful critical review

Rating: 3 stars
12/16/2015
This dish was pretty simple and easy. I was afraid it would not have much flavor and was right about that. I did add carrots and a little celery to the rice for color and some veggies. I cut the recipe in half because there is only 2 of us. I will probably try this again and try adding lemon pepper for more flavor. Read More
(3)
9 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
06/26/2013
I tried this recipe did not change anything except using double chicken rice broth and wine to serve 4 whole breasts. I thought this was wonderful! So did my family! Used a very dry white wine it was awesome! I will use this very easy recipe again and add it to my collection! Thumbs up on this one!!!! Read More
(6)
Rating: 5 stars
06/26/2013
I tried this recipe did not change anything except using double chicken rice broth and wine to serve 4 whole breasts. I thought this was wonderful! So did my family! Used a very dry white wine it was awesome! I will use this very easy recipe again and add it to my collection! Thumbs up on this one!!!! Read More
(6)
Rating: 3 stars
12/16/2015
This dish was pretty simple and easy. I was afraid it would not have much flavor and was right about that. I did add carrots and a little celery to the rice for color and some veggies. I cut the recipe in half because there is only 2 of us. I will probably try this again and try adding lemon pepper for more flavor. Read More
(3)
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Rating: 2 stars
05/23/2013
Not a big hit at our house. Made as written results were bitter. The taste of rosemary is overwhelming..However the concept is good. Might make again using different herbs. Read More
(2)
Rating: 4 stars
04/03/2016
I thought this was pretty good. However the rest of the family thought it was a but bland. I am a total boiled chicken kinda girl so I guess it depends on what you are looking for if you will like this or not. I would eat it again. Thanks for a pretty good recipe. Read More
(1)
Rating: 3 stars
06/26/2013
I followed all of the directions except I used chicken breast tenderloins. The chicken was good but the rice ended up being too salty although I did not add any salt to it. I might try it again but I'd use low-sodium chicken broth instead. At least it was easy. Read More
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Rating: 5 stars
04/12/2016
My whole family loved it. I substituted with brown rice low fat mayonnaise and cooking sherry to make healthier. Will definitely make again. Read More
Rating: 4 stars
09/22/2018
I made a slight change by setting the oven to convection roast @ 350F. I took it out after say 40 minutes removed the chicken and stirred the rice around a bit. Put the chicken back and finished up after 20 more minutes. I used thighs instead of chicken breasts but the main problem was sort of rubbery chicken skin. Next time I try this I will somehow remove the chicken near very end and broil it for maybe 5 mins. to crisp the skin up. Read More