Chutney Mayo Chicken & Rice Bake: A Flavorful One-Pan Meal

Preheat your oven to 375°F (190°C).
Grease a 9×13-inch baking dish. Spread the uncooked rice evenly across the bottom of the dish.
Season and Arrange:

Pour the chicken broth and water over the rice. Stir in the garlic powder, onion powder, salt, and black pepper.
Arrange the chicken breasts on top of the rice mixture.
Make the Sauce:

In a small bowl, whisk together the mayonnaise, mango chutney, Dijon mustard, and curry powder (if using).
Top the Chicken:

Spread the chutney mayo mixture generously over the chicken breasts, ensuring they’re well coated.
Bake the Dish:

Cover the dish tightly with foil and bake in the preheated oven for 35-40 minutes.
Remove the foil, sprinkle cheese over the top (if using), and bake for an additional 10-15 minutes, or until the chicken is fully cooked (internal temperature of 165°F/75°C) and the rice is tender.
Serve:

Garnish with chopped parsley or cilantro for a fresh pop of color and flavor. Serve hot, straight from the dish!
Serving and Storage Tips