Jump to Recipe Print Recipe

Creamy Chicken Rice is a classic — simple, but so delicious!


Lordy, it’s been a hot minute since I last posted a workout here on IGE. Maybe that’s because it’s been a red hot minute since I last worked out!

The end of last week was crazy trying to get ready for KCCI, then there was a snow day, and prepping for the Super Bowl, et al. The fact that my left arm and shoulder were rendered completely useless through it all from receiving a tetanus shot after jamming a staple into my thumb late last week didn’t help matters.

Good times.

Anyways, an excuse was nowhere to be found today, so after work I hopped over to the gym to knock out this 3 Part Workout:

Part 1: 35 minute, 3.7 mile treadmill workout

Part 2: 12 minute, 3-2-1 stair stepper routine (pretty much all I can do before I want to throw myself off said stair stepper, ya’ feel me?)

Time Steps per minute
1-3 60
3-5 70
5-6 80
6-12 Repeat minutes 1-6

Part 3: 12 minute BodyRock.tv video workout (done at home, because nobody needs to see that.)

I normally try to not let more than 3 days go by without getting in a good workout because, in my experience, the more days you take off, the harder it is to get back into a routine. However, an extended break every now and again definitely does a body good. I felt great after this workout!

Great, but starving. Good thing supper with simple tonight – Chicken & Rice! Now there is absolutely nothing wrong with making “just chicken” for dinner – a seasoned chicken breast with a few sides – but I usually tend to gravitate toward more “recipe centered” dinners.


Sometimes though, you can’t beat the simple staples, and the thought of a quickly sauteed chicken breast served with steamed veggies, and a creamy rice side was definitely appealing tonight after a long workout.


Good thing simple staples doesn’t mean bland and boring! First I marinated chicken breasts in Italian salad dressing all day so they’d be moist and flavorful after a sear and saute in a hot skillet.


Then I steamed fresh broccoli spears until they were bright green and tender, and accented them with pops of salty flavor from parmesan cheese sprinkled on top.


Finally, I made creamy chicken rice for the side, that pretty much blew my mind. It tasted like a homemade version of Lipton’s Rice Sides! You know, the pouch that says it serves 2.5, but really only feeds 1.5 or, cough, 1 and has enough salt to cure bacon?


This was so much better than that! It was really easy too. Start with medium grain brown rice.

Add in yummy flavors like shallots,


dried oregano, and salt.


Then pour in boiling chicken broth and bake for 40 minutes.


Finally, stir in finely shredded cheese, and serve. I’m telling you – the simple, classic, comforting flavors of this creamy rice side is so perfect. You could make it on the stovetop, but baking it is no fuss, no muss!


Creamy Chicken Rice


Creamy Chicken Rice is a classic — simple, but so delicious!


Serves 6-8 as a side dish

  • 2 cups low sodium chicken broth
  • 1 cup water
  • 1-1/2 cups medium grain brown rice
  • 2 large shallots, minced (or 1/2 medium onion)
  • 1-1/2 teaspoons dried oregano leaf
  • 1/2 teaspoon salt
  • 3/4 cup finely shredded Italian cheese blend


  1. Preheat oven to 350 degrees. Bring chicken broth and water to a boil in a saucepan. Meanwhile, combine rice, shallots, dried oregano and salt in a 2 quart casserole or baking dish.
  2. Pour chicken broth and water into rice mixture, and stir gently to mix. Bake, covered, for 40-50 minutes, or until rice is tender. Add in cheese and stir until melted. Let rice sit for 5 minutes to thicken before serving.


Adapted from BHG.com

This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.


Simple, and satisfying. Ben literally licked his plate. I think that means he approved.