Herbed Chicken and Rice
A delightful and timeless dish featuring succulent chicken seasoned with aromatic herbs and fluffy rice, perfect for a comforting family meal.
Prep time: 15 minutesCook time: 30 minutesServes: 4
Ingredients
4 boneless, skinless chicken breasts
2 cups long-grain white rice
4 cups chicken broth
1 cup water
1 medium onion, finely chopped
2 cloves garlic, minced
1 tablespoon olive oil
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and pepper to taste
1/4 cup fresh parsley, chopped
Instructions
1. Heat the olive oil in a large skillet over medium heat.
2. Season the chicken breasts with salt, pepper, thyme, and rosemary.
3. Add the chicken to the skillet and cook for 5-6 minutes on each side until golden brown and cooked through. Remove from the skillet and set aside.
4. In the same skillet, add the chopped onion and garlic. Sauté until the onion is translucent.
5. Stir in the rice, ensuring it is well coated with the oil and juices in the pan.
6. Pour in the chicken broth and water, bring to a boil.
7. Reduce the heat to low, cover, and simmer for 15 minutes until the rice is tender and the liquid has been absorbed.
8. Return the chicken to the skillet to warm through.
9. Garnish with fresh parsley before serving.
Storage
Store in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat in a skillet over medium heat until heated through, adding a splash of broth or water if needed to prevent drying out.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
