Ingredients
Scale
- 4 boneless, skinless chicken breasts or thighs
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon dried thyme or Italian herbs
- Salt and pepper to taste
- 1 cup chopped vegetables (bell peppers, peas, or carrots)
- Optional garnish: fresh parsley or cilantro
Instructions
- Preheat your oven to 375°F (190°C). Rub the chicken with olive oil, garlic powder, paprika, salt, and pepper.
- Heat a large oven-safe skillet over medium-high heat. Sear the chicken for 3-4 minutes per side until golden. Remove and set aside.
- In the same skillet, add a little more olive oil if needed. Sauté chopped vegetables until soft. Add rice and cook for 1-2 minutes, stirring well.
- Pour in chicken broth, stir to combine, and bring to a boil.
- Nestle the seared chicken on top of the rice mixture. Cover with a lid or foil and bake for 25-30 minutes until chicken is cooked through and rice is tender.
- Remove from oven, let rest for 5 minutes, garnish with herbs, and serve hot.
Notes
- For added flavor, consider adding lemon zest or hot sauce.
- Use brown rice for a healthier alternative, extending baking time by 10-15 minutes.
- Vegetable variations are encouraged to suit your taste preferences.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baking, Searing
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 plate
- Calories: 520 Kcal
- Sugar: 4g
- Sodium: 950mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 120mg