Chicken with Garlic Parmesan Rice
Ingredients:
4 boneless, skinless chicken breasts
2 cups chicken broth
1 cup long-grain white rice
1/2 cup grated Parmesan cheese
4 garlic cloves, minced
1/2 cup onion, finely chopped
2 tablespoons butter
1 tablespoon olive oil
1/2 teaspoon paprika
1/2 teaspoon dried thyme
1/2 teaspoon dried parsley
Salt and pepper, to taste
Fresh parsley, for garnish
Lemon wedges (optional)
Directions:
Season the Chicken:
Rub the chicken breasts with paprika, dried thyme, salt, and pepper. Set aside.
Sear the Chicken:
Heat olive oil in a large skillet over medium heat. Add the chicken breasts and sear for 4-5 minutes on each side until golden brown and cooked through (internal temperature should reach 165°F/74°C). Remove the chicken from the skillet and set aside.
Cook the Aromatics:
In the same skillet, melt the butter over medium heat. Add the chopped onion and sauté for 2-3 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
Prepare the Rice:
Add the rice to the skillet and stir to coat it in the butter and garlic. Cook for 1-2 minutes, allowing the rice to lightly toast. Pour in the chicken broth and stir to combine.
Simmer the Rice:
Bring the rice mixture to a boil, then reduce the heat to low. Cover and simmer for about 15-18 minutes, or until the rice is tender and has absorbed all the liquid. Stir in the grated Parmesan cheese and dried parsley.
Serve:
Slice the cooked chicken breasts and place them on top of the garlic Parmesan rice. Garnish with fresh parsley and serve with lemon wedges for a burst of brightness, if desired.
Prep Time: 10 minutes | Cook Time: 30 minutes | Total Time: 40 minutes
Servings: 4 servings