What you need:
2 tablespoons olive oil
1 teaspoon minced garlic
2 teaspoons Italian seasoning
1/2 teaspoon paprika
1/2 teaspoon sea salt
1/2 teaspoon black pepper
1 yellow onion, chopped
2 tablespoons all-purpose flour
2 boneless, skinless chicken breasts, quartered
1 tablespoon olive oil
1 cup uncooked brown rice
1 1/2 cups chicken broth
1 cup sweetened almond milk
2 tablespoons fresh parsley, coarsely chopped
*Optional: chopped carrots, chopped celery
Directions:
Preheat oven to 375 degrees Fahrenheit. In a large saucepan, heat olive oil over medium heat. Add onions, salt, pepper, Italian seasoning, and paprika and cook for about five minutes or until onions are tender. This is also where you should add any other vegetables you wish to include in the dish. Add minced garlic and cook for 30 seconds more.
Add 2 tablespoons of flour to the onion and spices mixture, stirring quickly to combine. Cook for 30 seconds to a minute, and then slowly whisk in chicken broth until well combined.
Next, stir in almond milk and 1 cup of uncooked brown rice. Remove from heat and pour mixture into a large casserole dish.
In a nonstick pan, heat additional olive oil over medium high heat. Add chicken breasts and a dash of chicken broth and sear until lightly browned, about 2 minutes each side. Remove from heat and place chicken breasts on top of rice mixture in casserole dish.
Cover the casserole dish in foil and cook for 45 minutes to an hour. Cooking time will depend on what rice you use. White rice will cook much faster than brown if you’d like a quicker meal. Rice will be fluffy and chicken moist. Top with fresh parsley.
- 2 tablespoons olive oil
- 1 teaspoon minced garlic
- 2 teaspoons Italian seasoning
- 1/2 teaspoon paprika
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1 yellow onion, chopped
- 2 tablespoons all-purpose flour
- 2 boneless, skinless chicken breasts, quartered
- 1 tablespoon olive oil
- 1 cup uncooked brown rice
- 1 1/2 cups chicken broth
- 1 cup sweetened almond milk
- 2 tablespoons fresh parsley, coarsely chopped
- Preheat oven to 375 degrees Fahrenheit. In a large saucepan, heat olive oil over medium heat. Add onions, salt, pepper, Italian seasoning, and paprika and cook for about five minutes or until onions are tender. This is also where you should add any other vegetables you wish to include in the dish. Add minced garlic and cook for 30 seconds more.
- Add 2 tablespoons of flour to the onion and spices mixture, stirring quickly to combine. Cook for 30 seconds to a minute, and then slowly whisk in chicken broth until well combined.
- Next, stir in almond milk and 1 cup of uncooked brown rice. Remove from heat and pour mixture into a large casserole dish.
- In a nonstick pan, heat additional olive oil over medium high heat. Add chicken breasts and a dash of chicken broth and sear until lightly browned, about 2 minutes each side. Remove from heat and place chicken breasts on top of rice mixture in casserole dish.
- Cover the casserole dish in foil and cook for 45 minutes to an hour. Cooking time will depend on what rice you use. White rice will cook much faster than brown if you'd like a quicker meal. Rice will be fluffy and chicken moist. Top with fresh parsley.
- Optional add-ins: chopped carrots, chopped celery.
- This recipe is also great in the slow cooker! No need to pre-thicken the almond milk. Just whisk flour with cold almond milk and pour into crockpot with other ingredients. Make sure to stir everything together before placing chicken on top. Cook on low for 7 hours or high for 4.
When you did this in the slow cooker, did you still sear the chicken breasts before putting them on top of the rice?
This recipe was great. However, what type of brown rice did you use? I used long grain, and it didn’t cook all the way. Should I be using instant? I am going to try your pot pie recipe this weekend, very excited (so is my hubby)!
Hi Maggie, I’m so glad you liked it! I used Lundberg Organic Short Grain Brown Rice. Maybe that makes a difference? I believe long grain rice requires a little bit more liquid. I’ll make sure to make note of it in the recipe, thanks for letting me know! I can’t wait for you to try the pot pie–it’s one of my favorite recipes!
*Scratch that. I made this again and the Lundberg rice took forever to cook, although the amount of liquid was still right. The only other brand I can think of using was Mahatma. I will make it again with that and update.
Any thoughts for using this recipe in a slow cooker?
Hi Erin, I bet it would be great in a slow cooker. I’ve never tried it, but I’m guessing it would require a bit more liquid than this recipe calls for. You make me want to experiment though. When I try it I will let you know!
Update: this is excellent in a slow cooker! I followed the recipe exactly, did not even need to pre-thicken the almond milk base. I simply mixed the cold almond milk with the flour and poured into the crock pot with the rest of the ingredients. I stirred everything then placed the chicken breasts on top. Cooked on low for seven hours and it was so delicious and moist.