Ingredients
Scale
- 2 cups long-grain white rice
- 4 boneless, skinless chicken breasts or thighs
- 1 onion, diced
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1 cup water
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- Optional: vegetables like peas, carrots, or bell peppers
Instructions
- Start by rinsing the rice under cold water until clear. Season the chicken breasts with salt, pepper, and paprika.
- Heat 1 tablespoon of olive oil in a large oven-proof skillet over medium-high heat. Sear the chicken for 3-4 minutes per side until golden. Remove and set aside.
- In the same pan, sauté diced onion and minced garlic until fragrant, about 3-5 minutes.
- Add the rinsed rice to the skillet, stirring to coat with aromatics. Pour in chicken broth and water, then bring to a boil. Stir in thyme and season to taste.
- Nestle the seared chicken on top of the rice mixture. Cover with a lid or foil and bake at 375°F (190°C) for 25-30 minutes until chicken is cooked and rice is tender.
- Remove from oven, fluff the rice, and serve hot with optional herbs or vegetables.
Notes
- Feel free to add vegetables like peas, carrots, or bell peppers for extra flavor and nutrition.
- You can substitute chicken with turkey, shrimp, or tofu, adjusting cooking times as needed.
- This dish can be made ahead and stored in the refrigerator for up to 3 days. Reheat in microwave or skillet with a splash of broth.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking, Searing, Sautéing
- Cuisine: Comfort Food
- Diet: Dairy-Free, Low-Carb
Nutrition
- Serving Size: 1 plate
- Calories: 520 kcal Kcal
- Sugar: 3 g
- Sodium: 720 mg
- Fat: 16 g
- Saturated Fat: 3 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 76 g
- Fiber: 3 g
- Protein: 36 g
- Cholesterol: 90 mg