Bleu Baked Chicken and Rice

Chef Jeff

"I grew up on my mom's chicken and rice and it was always a comfort food. I kicked it up a notch and made it a little spicy. Enjoy"
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Serving size has been adjusted!
Original recipe yields 4 servings

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  • Prep

  • Cook

  1. Marinade chicken in a large ziplock bag or lidded container with Bleu cheese. Enough to cover all chicken over night, or 4-6 hrs.
  2. Preheat oven to 420 degrees
  3. Heat 2 tbsp olive oil on medium, Do not let the oil smoke. Saute celery for about 1 minute and add onions. Saute until glossy and add garlic. Saute another 30 secs stir. Take off stove (leave heat on) and place on a separate bowl or plate. Place pan back on stove and add a tbsp of olive oil and 2 cups of rice. Stir rice until glossy and starting to get aromatic. Do not brown. About 2-3 min
  4. Spray large baking dish with non stick spray
  5. Add 2 cups of Chicken broth, Rice, Vinegar, celery and onions. Stir and mix even.
  6. Place chicken in 2 rows all the way down pan evenly side by side
  7. Gently sprinkle each piece of chicken with Cajun seasoning. Enough to lightly cover the top of each piece. (Little more for a kick)
  8. Sprinkle each chicken piece with Panko. Enough to cover top
  9. Cover with foil and place on middle rack. Cook 35 min.
  10. Mince the celery leaves
  11. Take out chicken and uncover.
  12. Sprinkle each piece with a little more Panko to crisp and Parmesan cheese and sprinkle whole dish with celery leaves.
  13. Place back in oven uncovered and bake another 10 min.
  14. Turn on broil and brown the tops of the chicken. Careful not to burn!
  15. Take out and let cool for 10 min.
  16. Dish out rice on to plate and place Chicken on top of rice. Serve with sweet peas


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