Pan-Seared Garlic Herb Chicken with Roasted Broccoli and Fluffy Rice
This dish is a celebration of simple ingredients elevated through classic techniques, offering a comforting yet refined dining experience. Imagine perfectly pan-seared chicken, golden brown and incredibly juicy, its surface infused with fragrant garlic and a medley of dried herbs that awaken the senses. Alongside, tender-crisp broccoli florets emerge from the oven, their edges caramelized and their natural sweetness intensified, providing a delightful textural contrast. The meal is completed with a mound of fluffy white rice, subtly seasoned, acting as the perfect canvas to absorb the savory juices and aromatic essence of the chicken and vegetables. This recipe transforms everyday staples into a harmonious and deeply satisfying plate, proving that elegance can be found in simplicity.
Ingredients
- •250 grams chicken breast, boneless, skinless
- •150 grams long-grain white rice
- •200 grams broccoli florets
- •30 ml olive oil
- •5 grams salt, divided
- •3 grams black pepper, divided
- •2 grams garlic powder
- •1 gram dried thyme
- •1 gram dried oregano
- •500 ml water for rice
Dietary Info
Instructions
- 1
Prepare the chicken and broccoli. Pat the chicken breast dry, then slice it horizontally into two thinner cutlets. Toss the broccoli florets with 10 ml olive oil, 1 gram salt, and 0.5 gram black pepper in a bowl.
- 2
Season the chicken. In a small bowl, combine 2 grams salt, 1.5 grams black pepper, 2 grams garlic powder, 1 gram dried thyme, and 1 gram dried oregano. Rub this spice mixture evenly over both sides of the chicken cutlets.
- 3
Roast the broccoli. Preheat your oven to 200 degrees Celsius. Spread the seasoned broccoli in a single layer on a baking tray. Roast for 15-20 minutes, or until tender-crisp and slightly caramelized.
- 4
Cook the rice. While the broccoli roasts, rinse the rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice with 500 ml water and 2 grams salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes, then fluff with a fork.
- 5
Pan-sear the chicken. Heat 20 ml olive oil in a large skillet over medium-high heat. Once hot, carefully place the seasoned chicken cutlets in the skillet. Sear for 4-5 minutes per side, or until golden brown and cooked through, reaching an internal temperature of 74 degrees Celsius.
- 6
Rest and serve. Remove the chicken from the skillet and let it rest on a cutting board for 5 minutes before slicing. This allows the juices to redistribute, ensuring maximum tenderness.
- 7
Arrange the fluffy rice, roasted broccoli, and sliced pan-seared chicken on two plates. Serve immediately, enjoying the aromatic flavors and varied textures.
Cook This with Sous
Get recipes like this from ingredients you already have. Free to download.
