El fácil y cremoso arroz al horno con pollo que te apetecerá esta noche

Ingredientes

• 2 pounds Boneless chicken breasts (Use chicken thighs for extra juiciness if you prefer.)
• 1 cup Long-grain white rice (Rinsed to remove excess starch for fluffy texture.)
• 2 cups Chicken broth (Adds depth and rich flavor to the rice as it cooks.)
• 8 ounces Cream cheese (Gives the sauce its signature creamy texture without being too heavy.)
• 1 cup Sour cream (Adds tanginess and balances the richness beautifully.)
• 2 cups Shredded cheddar cheese (Use sharp cheddar for a punch of flavor or mild for a more subtle bite.)
• 3 cloves Garlic (Minced for aromatic warmth that elevates the whole dish.)
• 1 teaspoon Onion powder (A quick shortcut for subtle onion flavor without chopping.)
• 1 cup Frozen peas or mixed veggies (Easily stirred in to add color, nutrients, and freshness.)
• to taste Salt (Essential seasoning to bring every ingredient into harmony.)
• to taste Pepper (Essential seasoning to bring every ingredient into harmony.)

Preparación

1. 1

   --- Directions ---

2. 2

   Preheat the oven to 350°F so it’s ready when you assemble the bake.

3. 3

   Season chicken breasts with salt and pepper, then sear in a hot skillet for about 3 minutes per side until lightly golden. Set aside to finish cooking in the bake.

4. 4

   Rinse rice under cold water, then simmer in chicken broth over medium heat for 15 minutes until just tender and most liquid is absorbed. Fluff with a fork.

5. 5

   In a bowl, whisk together cream cheese, sour cream, garlic, and onion powder until smooth. Stir in half the cheddar for a luscious, tangy sauce.

6. 6

   Spread rice evenly in a baking dish, top with seared chicken, peas, and sauce. Sprinkle remaining cheddar cheese for a golden, melty finish.

7. 7

   Slide dish into the preheated oven and bake for 25–30 minutes until sauce is bubbly and cheese is golden brown around the edges.