One-Pan Wonder: Rosemary Chicken with Broccoli Rice

This Rosemary Chicken with Broccoli Rice is a weeknight dream come true! It’s a simple, flavorful dish made in just one pan, perfect for busy schedules and clean-up lovers.

This recipe packs a protein punch with chicken thighs and features tender broccoli florets nestled amidst fluffy basmati rice. All this goodness is infused with the aromatic essence of rosemary oil, making your kitchen smell amazing.

Here’s what makes this dish so delightful:

• Rosemary Magic: Rosemary oil adds a distinctive herbal flavor that elevates the entire dish.
• Chicken Perfection: Boneless, skinless chicken thighs are marinated in rosemary oil and spices for juicy tenderness.
• Veggie Medley: Diced celery, red onion, and carrots add pops of color, flavor, and texture.
• Broccoli Bliss: Tender broccoli florets cook to perfection alongside the rice, creating a complete and satisfying meal.

Ready to try this one-pan wonder? Let’s get cooking!

Ingredients (for 6 servings):

• 1 lb Boneless, Skinless Chicken Thigh Meat (cut into 1-ounce strips)
• 1 lb Broccoli Florets
• 2 oz Diced Celery (1/4-inch pieces)
• 2 oz Chopped Red Onion (1/4-inch pieces)
• 2 oz Diced Carrots (1/4-inch pieces)
• 2 oz Rosemary Oil
• 4 oz Chardonnay Wine (mixed with 4 oz water)
• Seasoning Mix: 1/8 tsp salt, 1/8 tsp white pepper, 1/8 tsp brown sugar
• 4 oz Basmati Rice
• Lite Soy Sauce or Stir Fry Sauce (for garnish, optional)

Instructions:

1. Wash and cut the chicken into thin strips. In a medium bowl, toss the chicken with rosemary oil, salt, pepper, and brown sugar. Set aside to marinate.
2. Veggie prep! Dice the celery, onion, and carrots. Combine them in a separate bowl. Mix the chardonnay and water, setting it aside.
3. Searing success! Heat a large skillet over medium-high heat. Add some rosemary oil and sear the seasoned chicken strips until lightly browned on both sides. Remove the chicken from the pan and set it aside.
4. Rice time! Reduce the heat to medium-low. Add the basmati rice and the mixed vegetables to the pan. Sauté for 3-5 minutes, stirring constantly.
5. Flavorful liquid! Pour the chardonnay and water mixture over the rice. Increase the heat to medium-high and bring the liquid to a boil.
6. Layering it up! Spread the cooked chicken pieces evenly over the rice. At this point, you can drizzle some light soy sauce or stir-fry sauce over the chicken for an extra flavor boost (optional).
7. Simmering to perfection! Reduce the heat to low, cover the pan, and simmer for 15 minutes. Remove the lid and scatter the broccoli florets over the rice and chicken.
8. The final touch! Recover the pan and simmer for an additional 5 minutes. Turn off the heat and let the dish stand for a few minutes before serving.

Tips for Success:

• Cut the chicken and vegetables uniformly to ensure even cooking.
• Use fresh rosemary oil for the best flavor.
• Do not overcook the broccoli; it should be tender but still crisp.

There you have it! This flavorful and healthy rosemary chicken with broccoli rice is sure to become a new family favorite. Enjoy!

Nutritional Information (per serving):

• Calories: 213
• Total Fat:3g (0% DV)
• Saturated Fat:1g (0% DV)
• Total Carbohydrate: 38g (14% DV)
• Dietary Fiber:9g (7% DV)
• Total Sugars:1g
• Protein:4g
• Cholesterol: 0mg (0% DV)
• Sodium: 568mg (25% DV)
• Calcium: 84mg (6% DV)
• Iron: 3mg (14% DV)
• Potassium: 468mg (10% DV)
• Vitamin D: 0mcg (0% DV)