Ingredients
Scale
- 3 tbsp butter
- 1 tbsp olive oil
- 1 small yellow onion, diced
- 2–3 chicken breasts, diced
- 1 tsp paprika powder
- 1 tsp dried thyme
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 3/4 tsp salt
- Black pepper
- 3 cloves garlic, minced
- 1 1/4 cups long grain white rice
- 3 cups chicken broth
- grated Parmesan, for garnish
- chopped fresh parsley, for garnish
Instructions
- Preheat oven to 375˚F.
- Combine butter and olive oil in a large oven-safe skillet and set over medium high heat; Melt butter.
- Add onions to skillet and cook for 2 minutes.
- Season chicken with paprika, thyme, garlic powder, paprika, onion powder, salt and pepper.
- Add chicken to the skillet; cook for 5 minutes, or until golden brown on all sides.
- Stir in garlic.
- Add rice and cook for 1 minute.
- Add chicken broth; increase heat to high and bring to a boil.
- Turn off heat. Cover skillet with a lid and bake in the oven for 30 minutes.
- Remove cover and continue to bake for 3 more minutes, or until liquid is absorbed.
- Remove from oven and let stand 5 minutes.
- Garnish with Parmesan cheese and parsley; serve.