Creamy Chicken with Rice

Lightly sear chicken breasts and then finish cooking them in the oven with prepared Alfredo sauce.

Serves: 4Hands-on: 25 minutesTotal: 1 hour 10 minutesDifficulty: Easy

Serves: 4


  • 4 split chicken breasts (6 oz. each)
  • 1 tsp. salt
  • 1⁄8 tsp. ground black pepper
  • 3 Tbsp. olive oil
  • 1 jar (15 oz.) Alfredo sauce
  • 3 cups cooked long-grain rice


  • Preheat oven to 350˚F. Grease a medium baking dish with non-stick cooking spray.
  • Season chicken with salt and pepper. In a large non-stick skillet over medium heat, heat olive oil. Working in batches, add chicken, skin-side down, and cook until skin is lightly-browned, about 6 minutes. Turn chicken and cook an additional 5 minutes.
  • Place chicken in prepared baking dish and cover with Alfredo sauce. Cover dish with aluminum foil and bake until internal temperature of chicken is 165°F, about 35 minutes.
  • Serve chicken and sauce over rice.