In casseroles or just side-by-side, chicken and rice has long been a combination that belongs together. In this chicken and rice dish, they don’t just go together, they’re cooked in the same pan together as well. One pan, under thirty minutes, and you’ve got a seriously delicious dinner. It’s a quick and easy dinner solution, but thanks to plenty of garlic, herbs, and parmesan, it also happens to be a satisfyingly creamy and flavorful one too.
This is truly one-pot (or pan). You don’t need to sear the chicken and remove it and add it back in as you often need to do with protein in other one-pan meals. You just start by softening some onions in butter and then browning the chicken and leaving it right in the pan before adding in the rice and other accouterments.
The rice and chicken simmer in a mixture of chicken broth, garlic, thyme, and rosemary, so they absorb a lot of savory garlic-herb flavor. You don’t need to stir or stand over the stove. This is a situation where you cover the pan and walk away for fifteen minutes or so, and when you return both the chicken and rice should be beautifully tender.
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