Prep Time: 15 minutes
Cook Time: 35–45 minutes
Servings: 4–5
Ingredients
For the chicken and rice:
- 4 boneless, skinless chicken breasts
- 1 cup uncooked long-grain white rice
- 1/3 cup brown sugar
- 1 1/2 cups chicken broth
- 1 tablespoon olive oil
- 1 tablespoon butter, optional
- Salt and black pepper, to taste
- Fresh parsley, for garnish
For the garlic herb marinade:
- 1/3 cup olive oil
- 3 tablespoons honey
- 2 tablespoons soy sauce
- 2 tablespoons lemon juice
- 4 garlic cloves, finely minced
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning
- 1/2 teaspoon dried oregano
- 1/2 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/4 teaspoon chili flakes, optional
- 1/2 teaspoon salt
Instructions
Preheat the oven to 190°C / 375°F. Lightly grease a large glass baking dish.
Place the chicken breasts in the baking dish. Season them lightly with salt and black pepper.
Add the uncooked rice around the chicken, keeping most of it near the bottom of the dish. Sprinkle the brown sugar evenly around and over the chicken.
In a bowl or bottle, combine the olive oil, honey, soy sauce, lemon juice, minced garlic, paprika, Italian seasoning, oregano, onion powder, black pepper, chili flakes, and salt. Shake or whisk until well combined.
Slowly pour the marinade over the chicken breasts, making sure each piece is well coated. Pour the chicken broth around the rice, avoiding washing too much marinade off the chicken.
Cover the dish tightly with aluminum foil and bake for about 25–30 minutes.
Remove the foil and continue baking for another 10–15 minutes, or until the chicken is fully cooked, the rice is tender, and the sauce has become slightly caramelized.
For a deeper golden finish, broil for 2–3 minutes at the end, watching carefully so the chicken does not burn.
Let the dish rest for 5 minutes before serving. Spoon some of the garlic-herb sauce and rice over each chicken breast.
Garnish with fresh chopped parsley and serve warm.
Important: Chicken should reach an internal temperature of 74°C / 165°F before serving.