Roasted Garlic Parmesan Chicken& Rice Bake

Roasted Garlic Parmesan Chicken

1. 1

   Preheat the oven to 400°F. In a 9×13 baking dish, combine the uncooked jasmine rice and chicken broth, stir, and spread the rice evenly across the bottom.

   Kitchen notes · Added by ReelsMeals: Rice is evenly spread and broth covers the surface. Use a spatula to level the rice for even cooking.

Seasoning blend

2. 2

   Mix all seasoning ingredients together.

Roasted Garlic Parmesan Chicken

3. 3

   In a large bowl, toss the cubed chicken breast with the seasoning blend until every piece is evenly coated.

   Kitchen notes · Added by ReelsMeals: Chicken pieces are uniformly coated with seasoning. Use your hands for thorough coverage.

4. 4

   Place the seasoned chicken on top of the rice, keeping the pieces exposed. Slice the top off the whole garlic bulb, drizzle with olive oil, and place it cut‑side up alongside the chicken. Cover tightly with aluminum foil.

   Kitchen notes · Added by ReelsMeals: Garlic cut side is exposed and oiled. Place garlic bulb cut-side up to allow caramelization.

5. 5

   Bake for 40–50 minutes, or until the rice is tender and the chicken reaches an internal temperature of 165°F. If the rice is still firm, add a splash of hot broth, cover, and continue baking until tender.

   Kitchen notes · Added by ReelsMeals: Rice is tender and chicken reaches 165°F.

6. 6

   Remove the foil and squeeze the softened garlic cloves into the rice. Add the reduced‑fat cream cheese and grated parmesan cheese, mixing until melted and creamy.

   Kitchen notes · Added by ReelsMeals: Garlic cloves are soft and easily squeezed. Squeeze from root end to release all cloves.

7. 7

   Return the dish to the oven uncovered for another 5–8 minutes, then broil for the final 1–2 minutes for a golden finish. Garnish with fresh parsley, divide into portions, and serve.

   Kitchen notes · Added by ReelsMeals: Top is golden and bubbly. Watch closely under broiler to avoid burning.