Baked Chicken With Almond Rice
A comforting baked chicken dish with almond rice, featuring tender chicken, savory mushrooms, and crunchy almonds, perfect for family dinners and gatherings.
Ingredients
Instructions
- Brown chicken on all sides in butter in a large skillet.
- In a separate pan, combine chicken stock, rice, mushrooms, onions, and salt.
- Simmer rapidly for 5 minutes.
- Stir almonds into rice mixture and pour into a 2-quart casserole.
- Top with browned chicken pieces.
- Cover and bake at 325°F for 45 minutes or until done.
Tips & Substitutions
For added flavor, try marinating the chicken in a mixture of garlic and lemon juice before browning it. If you don't have slivered almonds, chopped walnuts or pecans can work as a substitution. To save time, you can use pre-cooked rice or a different grain like quinoa. Remember to adjust the liquid amount if using quick-cooking rice to avoid mushiness.
Serving Suggestions
This dish pairs beautifully with a simple green salad or steamed vegetables for a well-rounded meal. Consider serving it alongside crusty bread or dinner rolls to soak up the flavorful sauce. For a heartier option, you might want to serve it with garlic mashed potatoes or a side of roasted Brussels sprouts.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken and rice in a covered dish in the microwave, adding a splash of chicken stock to keep it moist. Alternatively, reheat in the oven at 350°F until warmed through, covering with foil to prevent drying out.
Nutrition & Diet Analysis (per serving)
Each serving of Baked Chicken With Almond Rice contains roughly 1517 calories, with 24g protein, 112g carbohydrates, and 111g fat. It is an excellent source of protein (49% of the Daily Value), dietary fiber (44% of the Daily Value), and iron (30% of the Daily Value), and a good source of calcium and potassium. Note that it is relatively high in sodium, at 2528mg per serving (110% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use brown rice instead of white rice in this recipe?
Yes, you can substitute brown rice for white rice, but you will need to adjust the cooking time and liquid. Brown rice typically requires more liquid and a longer cooking time, so expect to simmer the rice mixture for about 20 minutes before adding the chicken.
What can I do if I don't have chicken stock?
If you don't have chicken stock, you can use vegetable broth or even water in a pinch. For extra flavor, consider adding a bouillon cube to the water. This will still provide a nice base for the rice and complement the chicken well.
Can I make this dish ahead of time?
Absolutely! You can prepare the rice mixture and brown the chicken in advance. Just assemble everything in the casserole dish, cover it, and refrigerate. When you're ready to bake, allow it to sit at room temperature for about 30 minutes before popping it in the oven to ensure even cooking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).