Dump & Bake Creamy Bruschetta Chicken & Rice

gluten-free ⓘ

5 meals (estimated)

From a reel by Whitney Kai Lyn — watch the original

Ingredients

• 2 cups uncooked jasmine rice
• 2½ cups chicken broth
• 4 thin-sliced chicken breasts
• 1 (5.2 oz) container Garlic & Herb Boursin cheese
• 8 oz mozzarella pearls
• 2 cups diced tomatoes
• ¼ cup fresh basil, chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil
• Salt & pepper
• Salt & pepper
• Onion powder
• Italian seasoning
• Kinder’s The Blend seasoning
• Balsamic glaze, for serving (optional)
• a pinch of salt

Instructions

1. Preheat the oven to 375°F.
2. In a 9x13 baking dish, combine the jasmine rice, chicken broth, and minced garlic, then stir.
3. Season both sides of the chicken breasts with salt, pepper, onion powder, Italian seasoning, and Kinder’s The Blend seasoning.
4. Arrange the chicken around the edges of the baking dish and place the Boursin cheese in the middle.
5. Cover the dish tightly with foil and bake for 45 to 50 minutes until the rice is soft and the chicken is fully cooked.
6. Remove the dish from the oven and stir the Boursin cheese into the rice until it reaches a creamy consistency.
7. Scatter the mozzarella pearls over the top and bake uncovered for an additional 5 to 10 minutes until the cheese has melted.
8. While baking, mix the diced tomatoes, chopped basil, olive oil, and a pinch of salt in a bowl.
9. Top the chicken and rice with the tomato mixture and drizzle with balsamic glaze if desired.