Description
A comforting one-pan meal featuring tender chicken in a creamy herb sauce, served with fluffy rice, steamed broccoli, and crispy roasted potatoes.
Ingredients
Scale
For the Crust:
- 4 boneless, skinless chicken breasts
- 1 cup long-grain white rice
- 2 cups broccoli florets
- 4 medium potatoes, cubed
- 1 cup heavy cream
- 2 tablespoons olive oil
- 1 tablespoon butter
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and black pepper to taste
- 1/2 cup chicken broth
- Fresh parsley for garnish
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Toss cubed potatoes with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until golden and crispy.
- Season chicken breasts with salt, pepper, thyme, and rosemary. In a large skillet, heat remaining olive oil and butter over medium-high heat. Cook chicken for 6-7 minutes per side until browned and cooked through. Remove and set aside.
- In the same skillet, add garlic and sauté for 1 minute. Pour in chicken broth to deglaze, then stir in heavy cream. Simmer for 5 minutes until slightly thickened. Return chicken to skillet, coat with sauce, and keep warm.
- Cook rice according to package instructions. Steam broccoli florets for 5-7 minutes until tender-crisp.
- Serve chicken and herb cream sauce over rice, with roasted potatoes and steamed broccoli on the side. Garnish with fresh parsley.
Notes
You can customize the seasonings to taste.