Ingredients:

  • 1 cup long-grain white rice (rinsed)
  • 2 cups water
  • 2 medium skinless, boneless chicken breasts (about 10 oz each), trimmed and cut into 1-inch cubes
  • 1 tablespoon olive oil
  • 2 tablespoons unsalted butter
  • 1 small onion (about 100 g), finely chopped
  • 2 garlic cloves, minced
  • 2 cups low-sodium, homemade or commercial chicken broth
  • 1 cup heavy cream
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon ground black pepper
  • Optional: 1/2 cup grated low-sodium, low-phosphorus cheese
  • Optional Garnish: 1/4 cup fresh parsley, chopped

Instructions:

  1. Preheat oven to 350°F (175°C).
  2. In a medium saucepan, combine the rinsed rice with 2 cups water. Bring to a boil, then reduce heat, cover, and simmer for about 10 minutes until slightly tender.
  3. In a large skillet, heat olive oil and unsalted butter over medium heat. Sauté the chopped onion for about 3 minutes, add the minced garlic, then stir in the chicken cubes and cook until lightly browned.
  4. In a mixing bowl, whisk together the low-sodium chicken broth, heavy cream, dried thyme, and ground black pepper.
  5. Lightly grease a casserole dish. Spread the partially cooked rice on the bottom, then distribute the sautéed chicken mixture evenly. Pour the broth and cream mixture over and sprinkle the optional cheese if using.
  6. Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake uncovered for an additional 10–15 minutes until bubbly and lightly golden.
  7. Remove the casserole from the oven, let it rest for 5 minutes, garnish with fresh parsley if desired, and serve warm.