Country French Chicken Bake

"From Betty Crocker The 300 Calorie Cookbook. It's currently in the oven and smelling so good."
photo by Chef PotPie photo by Chef PotPie
photo by Chef PotPie
photo by Starrynews photo by Starrynews
photo by threeovens photo by threeovens
photo by Nif_H photo by Nif_H
photo by Boomette photo by Boomette
Ready In:




  • In shallow glass or plastic dish or resealable food-storage plastic bag, mix tomatoes, herbes de provence, oil, lemon juice, garlic and 1/2 teaspoon of the salt. Add chicken and mushrooms; seal bag. Turn to coat chicken and mushrooms in marinade. Refrigerate at least 2 hours but no longer than 24 hours.
  • Heat oven to 375°F Spray a 13x9-inch (3-quart) glass baking dish with cooking spray.
  • Place rice, carrot and remaining 1/2 teaspoon salt in baking dish; stir in boiling water. Place chicken, mushrooms and marinade evenly over rice mixture.
  • Cover with foil. Bake 50 to 60 minutes or until liquid is absorbed and juice of chicken is clear when thickest part is cut to bone (180F). Sprinkle with parsley and lemon peel.
  • Exchanges : 1 1/2 Starch, 2 Lean Meat, 1/2 Fat Carbohydrate Choices : 1 1/2.

Questions & Replies

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  1. Ginny Sue
    Very nice chicken and rice dish that looks and smells wonderful. For me, the herbes de provence was a little strong in flavor, so I would probably cut back a bit on that. Based on the other reviews, I reduced the amount of water to 1 1/2 cups instead of 2 cups, and the rice turned out perfectly with no leftover water in the bottom of the dish.
  2. Maito
    I used already made brown rice to make this quick and easy (so did not add the water). It was a great weeknight meal. I followed other reviewers and halved the herbes. Next time I will also try doubling the lemon. We especially loved the veggies in this. Served 4 for us.
  3. Chef PotPie
    We absolutely loved this dish, but I made a couple of adjustments. 2 tablespoons of the Herbs de Provence would have been overpowering for us, so I cut it back to 1 tablespoon. It was still highly seasoned, but quite delicious! I took other reviewers advice and cut the boiling water to 1 1/2 cups. This cooked up all the water, and the rice was done after 55 minutes cooking time. Thanks Boomette, for a dish I will gladly make again, and for company as well! ZWT8
  4. Starrynews
    This was delicious, and so nice to have a one dish meal. The marinade was flavorful and made it super fast to toss together the next day. I marinated overnight and found that the water to rice ratio was spot on at 55 minutes cook time. Thanks for sharing! ZWT8
  5. threeovens
    This chicken was fantastic. I loved the herbs de provence. I used brown rice, so had to cook it a little longer. Next time I would partially cook the rice first to be sure the chicken does not get overdone. I would definitely make this again.



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