Herb Chicken and Rice Skillet
A comforting dish that brings families together with perfectly seasoned chicken on a bed of fragrant rice, ready in just 30 minutes.
Ingredients
Main Ingredients
- 1 lb boneless chicken breast Chicken thighs can also be used for a juicier option.
- 1 cup long-grain rice Jasmine or basmati adds a lovely fragrance.
- 2 cups chicken broth Homemade is best, but store-bought works just fine.
- 3 cloves fresh garlic, minced For a fragrant touch, use fresh over powdered.
- 1 small onion, diced Onions bring a natural sweetness to the dish.
- 1 tablespoon fresh thyme leaves Use 1 teaspoon dried if preferred.
- 1 tablespoon fresh parsley, chopped Feel free to use green onions for a mild flavor.
- to taste salt and pepper Essential ingredients for seasoning.
- 1 tablespoon olive oil Gives a rich flavor; you can substitute with butter.
Instructions
Preparation
- Dice your onion, mince the garlic, and chop the herbs. The more organized you are, the smoother this process will go.
Cooking
- In a large skillet, heat a tablespoon of olive oil over medium-high heat. Season the chicken breast with salt and pepper before adding to the pan. Cook for about 5-7 minutes on each side until golden brown and cooked through. Remove from the skillet and set aside.
- In the same skillet, add a bit more olive oil if needed, and toss in the diced onion and minced garlic. Sauté for 2-3 minutes until the onion is translucent and fragrant.
- Stir in the rice, allowing it to toast slightly for a minute or so.
- Gradually add the chicken broth, scraping the bottom of the skillet to release any browned bits. Bring it to a gentle boil.
- Reduce heat to low and place the chicken back into the skillet on top of the rice. Sprinkle in the fresh thyme. Cover and let it simmer for about 15-20 minutes, or until the rice is fluffy and has absorbed the broth.
- Stir in the fresh parsley just before serving.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. If freezing, portion into freezer-safe bags or containers for up to 3 months. Thaw in the fridge overnight, then warm on the stove with a splash of broth.