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Baked Chicken and Rice

Shared dish made with HEINZ CHEF FRANCISCO Stuffed Green Pepper Soup baked together with rice and chicken breast filets.
15 min
prep time
55 min
total time


12 each Boneless skinless chicken breast, 4-5 oz. each
2 tsp. Kosher salt
1 tsp. Ground black pepper
3 tbsp. Light olive oil
1 cup Chicken broth, unsalted
3 tbsp. Green onion, thinly sliced


Preparation Steps
  • Preheat
    A fry pan using medium-high heat.
  • Season
    The chicken breasts on both sides with the salt and pepper, then sear in the pan using the light olive oil to brown on both sides, but not cooking all the way through. Set aside on a plate.
  • Arrange
    The seared chicken breasts in a casserole dish so they are lined up, spaced apart a little from each other.
  • Mix
    The HEINZ Stuffed Green Pepper with Beef Soup with the chicken broth in a bowl, then pour over the chicken breasts, covering them all over. Move the chicken breasts a little to help settle the rice mix into the pan.
  • Preheat
    An oven to 350˚F.
  • Bake
    The chicken and rice mix in the oven until hot and bubbly, about 35 minutes. Use a thermometer to confirm the chicken is cooked through in the center.
  • Remove
    The chicken and rice from the oven once it's baked and hot and sprinkle with the sliced green onion.
  • Serve
    One chicken breast with a scoop of the rice mix for each serving.