Description
A comforting one-pan meal featuring tender chicken in a creamy herb sauce, served with fluffy rice, steamed broccoli, and golden crispy potatoes.
Ingredients
Scale
For the Crust:
- 4 boneless, skinless chicken breasts
- 1 cup long-grain white rice
- 2 cups broccoli florets
- 4 medium potatoes, diced
- 1 cup heavy cream
- 2 tablespoons olive oil
- 1 tablespoon dried Italian herbs
- 2 cloves garlic, minced
- Salt and pepper to taste
- 1/2 cup grated Parmesan cheese
- 2 cups chicken broth
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Toss diced potatoes with 1 tablespoon olive oil, salt, and pepper, then spread on a baking sheet. Roast for 25-30 minutes until crispy.
- In a large skillet, heat remaining olive oil over medium-high heat. Season chicken breasts with salt, pepper, and Italian herbs, then sear for 5-6 minutes per side until golden. Remove and set aside.
- In the same skillet, add garlic and sauté for 1 minute. Pour in chicken broth and rice, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until rice is tender.
- Stir in heavy cream and Parmesan cheese into the rice mixture. Return chicken to the skillet, nestling it into the rice. Add broccoli florets on top, cover, and cook for 5-7 minutes until broccoli is tender and chicken is cooked through.
- Serve the creamy herb chicken and rice alongside the crispy roasted potatoes.
Notes
You can customize the seasonings to taste.