Cheesy Basil Chicken with Rice and Potato

1Preheat the oven to 375°F (190°C).

2Season the chicken breasts (2) with salt and pepper on both sides.

3In a skillet, melt 1 tablespoon of butter (2 tbsp) over medium heat.

4Sear the chicken breasts (2) for 2-3 minutes on each side until golden brown. Remove from the skillet and set aside.

5In the same skillet, add the remaining butter (2 tbsp) and sauté the vegetables until slightly tender. Set aside.

6In a saucepan, bring 2 cups of water to a boil. Add the rice (1 cup) and cook according to package instructions.

7Peel and slice the potatoes (2) into thin rounds.

8In a separate saucepan, boil the potato slices until tender. Drain and set aside.

9In a small saucepan, heat the milk (1 cup) over low heat.

10Add the cheese (1 cup) to the warm milk (1 cup) and stir until melted and smooth to make a cheese (1 cup) sauce.

11Chop the fresh basil leaves (¼ cup) finely and mix them into the cheese (1 cup) sauce.

12Place the seared chicken breasts (2) in a baking dish.

13Arrange the sautéed vegetables around the chicken breasts (2) in the baking dish.

14Layer the cooked rice (1 cup) on one side of the baking dish and the boiled potato slices on the other side.

15Pour the cheesy basil sauce over the chicken, vegetables, rice (1 cup), and potatoes (2).

16Cover the baking dish with foil and bake in the preheated oven for 20-25 minutes until the chicken is cooked through and the cheese (1 cup) sauce is bubbly.

17Remove the foil and broil for an additional 2-3 minutes to brown the cheese (1 cup) sauce slightly.

18Serve the Cheesy Basil Chicken with Rice (1 cup) and Potato hot and enjoy!