Chicken Breasts with Rice

This one-dish microwave dinner layers chicken breasts over a savory rice pilaf studded with dried beef, celery, onion, and pine nuts. Everything cooks in one casserole, and the chicken juices drip down into the rice as it steams, seasoning each grain from above.

The dried beef is the unexpected player here. Snipped into small pieces, it adds an intense, salty, umami flavor to the rice that you’d normally need stock or broth to achieve. It’s doing the work of a seasoning and a protein at the same time.

Arrange the chicken breasts with the thickest parts facing the outside of the casserole. Microwaves cook from the edges inward, so this placement ensures even cooking. The thinner center pieces finish at the same time as the thicker outer ones.

Turn the casserole halfway through cooking. Most microwaves have hot spots, and rotating prevents one side from overcooking while the other stays raw.

Chef Tips

• Use pre-cooked rice so the microwave time is spent cooking the chicken, not trying to steam raw rice through.
• Don’t skip the half-turn at the 5-minute mark. Microwave hot spots are real, and uneven chicken is no fun.
• Let the casserole rest covered for 3 minutes after microwaving. Carryover heat finishes the cooking gently.

Variations

• Swap dried beef for crumbled cooked bacon for a smokier flavor.
• Add a handful of frozen peas or diced carrots to the rice mixture for color and sweetness.
• Sprinkle shredded Parmesan over the chicken during the last minute of cooking for a savory crust.