Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 ½ cups long-grain white rice
- 3 cups chicken broth
- 1 cup diced tomatoes (canned or fresh)
- 1 cup frozen peas
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- Salt and black pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C). Heat 2 tablespoons of olive oil in a large ovenproof skillet over medium-high heat. Season chicken breasts with salt, pepper, and paprika. Sear chicken 3-4 minutes per side until golden brown, then remove and set aside.
- Add chopped onion to the same pan and cook until translucent, about 3 minutes. Add minced garlic and cook for 1 more minute.
- Stir in the rice, coating it with the oil and aromatics. Pour in chicken broth, diced tomatoes, thyme, salt, and pepper. Mix well. Nestle the seared chicken breasts on top of the rice mixture. Cover with a lid or foil.
- Transfer to the oven and bake for 30-35 minutes until rice is tender and chicken reaches 165°F (74°C). In the last 10 minutes, sprinkle frozen peas on top without covering.
- Remove from oven, let rest for 5 minutes. Garnish with parsley if desired. Serve hot directly from the pan.
Notes
- For added flavor, use fresh herbs or a squeeze of lemon zest.
- Ensure your skillet is ovenproof for safe baking.
- Adjust seasonings to taste, adding chili flakes for heat if preferred.
- Leftovers can be refrigerated for up to 3 days or frozen for 2 months.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking, Searing, Sautéing
- Cuisine: American
- Diet: Gluten-Free, Low Carb (if using cauliflower rice as substitute)
Nutrition
- Serving Size: 1 plate (1/4 of dish)
- Calories: 450 Kcal
- Sugar: 6g
- Sodium: 850mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 85mg