Skillet Chicken and Rice with Broccoli

Ingredients

• 1.5 lbs Boneless, skinless chicken breasts
• 1 cup Long-grain rice
• 2 cups Chicken broth
• 2 cups Broccoli florets
• 2 tablespoons Olive oil
• 2 cloves Garlic
• 0.5 medium Onion
• 0.75 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.5 teaspoon Dried thyme

Instructions

1. 1Place a 12-inch skillet over medium-high heat, which is 400°F (200°C). Add the 2 tablespoons of olive oil to the skillet.
2. 2While the oil heats, cut the 1.5 lbs of boneless, skinless chicken breasts into 1-inch pieces. Season the chicken pieces with 0.75 teaspoon salt, 0.5 teaspoon black pepper, and 0.5 teaspoon dried thyme.
3. 3Carefully add the seasoned chicken pieces to the hot skillet. Cook for 6 to 8 minutes, turning occasionally, until the chicken is browned on all sides and reaches an internal temperature of 165°F (74°C). Remove the chicken from the skillet and set it aside on a plate.
4. 4Add the 0.5 medium onion, which should be finely diced, and the 2 cloves of garlic, which should be minced, to the same skillet. Cook for about 3 minutes, stirring frequently, until the onion is softened and the garlic is fragrant.
5. 5Pour the 2 cups of chicken broth into the skillet and add the 1 cup of long-grain rice. Stir everything together and bring the liquid to a boil. Once boiling, reduce the heat to low, cover the skillet, and let it simmer for 15 minutes.
6. 6Stir the 2 cups of broccoli florets into the rice mixture. Place the cooked chicken pieces back into the skillet on top of the rice and broccoli. Cover the skillet again and cook for another 5 to 7 minutes, or until the broccoli is tender and the rice has absorbed all the liquid.
7. 7Remove the skillet from the heat and let it rest, covered, for 5 minutes. This allows the rice to finish cooking and become fluffy. Serve the chicken and rice mixture immediately.

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