Ingredients
2 boneless, skinless chicken breasts
1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 cup long-grain white rice
2 1/2 cups chicken broth
1 teaspoon dried thyme
1/2 teaspoon paprika
Salt and pepper to taste
Fresh parsley for garnish (optional)
Instructions
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Heat olive oil in a large pot or Dutch oven over medium heat.
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Season the chicken breasts with salt, pepper, thyme, and paprika. Add them to the pot and cook for 6-7 minutes per side, until golden brown and cooked through. Remove the chicken and set aside.
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In the same pot, add the chopped onion and cook for 2-3 minutes, until softened. Add the garlic and cook for 30 seconds.
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Stir in the rice and cook for 1-2 minutes to lightly toast it.
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Pour in the chicken broth and bring to a simmer. Return the chicken to the pot, placing it on top of the rice.
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Cover the pot, reduce heat to low, and cook for 15-20 minutes, or until the rice is tender and the liquid has been absorbed.
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Remove from heat, let it sit for 5 minutes, fluff the rice with a fork, and slice the chicken.
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Serve the chicken over the rice, garnished with fresh parsley if desired.
Notes
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Add Vegetables: Add peas, carrots, or bell peppers during the onion and garlic sauté for extra nutrition and flavor.
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Spicy Kick: For some heat, add red pepper flakes or a chopped jalapeño when cooking the onions and garlic.
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Herb Twist: Try fresh rosemary or thyme for added flavor, or squeeze a bit of lemon juice on top for a fresh finish.
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Cheesy Version: Add shredded cheese on top of the chicken and rice in the last few minutes of cooking for a cheesy twist.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: One-Pot Cooking
- Cuisine: American
- Diet: Gluten Free
