Chicken and Rice Meal (Print Version)

# Ingredients:

→ Main Components

01 - 1 cup long-grain rice
02 - 4 skinless, boneless chicken breasts

→ Vegetables & Aromatics

03 - 1 cup broccoli florets
04 - 1 onion, diced
05 - 2 minced garlic cloves
06 - 1 cup mushrooms, cut into slices
07 - Chopped parsley for topping

→ Liquids & Seasonings

08 - 1 tablespoon olive oil
09 - A pinch of salt and pepper
10 - 1 cup heavy cream

# Instructions:

01 - Set your oven to 350°F (175°C).
02 - Warm up olive oil in a large pan over medium heat. Sprinkle salt and pepper on the chicken, then cook both sides for 4-5 minutes until golden. Put aside for later.
03 - Toss garlic and onions into the same pan and sauté for about 3 minutes, or until soft. Stir in broccoli and mushrooms and let them cook for another 5 minutes.
04 - Add rice into the pan and let it toast for a couple minutes while stirring. Stir in heavy cream and chicken broth until mixed well.
05 - Lay chicken over the rice mixture in the pan, making sure it’s nestled nicely. Slide it into the oven and bake for 25-30 minutes, or until the rice is soft and chicken is cooked through.
06 - Sprinkle parsley on top, then dish it up.

# Notes:

01 - Switch things up by adding peas or diced bell peppers.
02 - Chicken thighs give a juicier texture if you prefer them over breasts.
03 - Leftovers stay fresh in the fridge for about 3 days.

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