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Description
A simple and flavorful one-pan meal with creamy herb chicken and rice.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1/2 cup heavy cream
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- Heat olive oil in a large oven-safe skillet over medium heat.
- Season chicken breasts with salt, pepper, garlic powder, thyme, and rosemary.
- Sear chicken for 3-4 minutes per side until golden brown. Remove from skillet.
- Add rice to the skillet and toast for 1 minute.
- Pour in chicken broth and heavy cream, stirring to combine.
- Return chicken to the skillet, nestling it into the rice mixture.
- Cover with foil and bake for 25 minutes.
- Remove foil and bake for another 10 minutes until rice is tender and chicken is cooked through.
- Let rest for 5 minutes before serving.
Notes
- Use fresh herbs if available for better flavor.
- Adjust cooking time if using brown rice.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American