Pan-Seared Herb Chicken with Aromatic Rice and Roasted Broccoli
This dish offers a sophisticated yet comforting experience, showcasing perfectly pan-seared chicken with a golden crust and tender interior. The aromatic rice, infused with subtle herbs, provides a delightful base, while the roasted broccoli florets add a welcome crispness and earthy sweetness. Each component is cooked to highlight its natural flavors and textures, creating a harmonious blend that is both elegant and satisfying. It's a testament to how simple ingredients, expertly prepared, can elevate a meal to restaurant quality, making it a memorable and crave-worthy culinary journey.
Ingredients
- •2 boneless skinless chicken breasts, about 180g each
- •1 cup long-grain white rice
- •2 cups broccoli florets
- •2 tablespoons olive oil
- •1 teaspoon salt, divided
- •1/2 teaspoon black pepper, divided
- •1/2 teaspoon garlic powder
- •1/4 teaspoon dried oregano
- •2 cups water
Dietary Info
Instructions
- 1
Preheat oven to 200 degrees Celsius (400 degrees Fahrenheit). Toss broccoli florets with 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper on a baking sheet. Roast for 15-20 minutes, or until tender-crisp and slightly charred.
- 2
Rinse rice thoroughly under cold water until water runs clear. In a medium saucepan, combine rinsed rice, 2 cups water, 1/2 teaspoon salt, 1/4 teaspoon garlic powder, and 1/4 teaspoon dried oregano. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 10 minutes, then fluff with a fork.
- 3
While rice cooks, pat chicken breasts very dry with paper towels. Season both sides generously with 1/4 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon garlic powder.
- 4
Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat. Once hot, carefully place chicken breasts in the skillet. Sear for 5-7 minutes per side, until deeply golden brown and a crust has formed.
- 5
If chicken is not fully cooked through after searing, transfer the skillet to the preheated oven and bake for an additional 5-10 minutes, or until internal temperature reaches 74 degrees Celsius (165 degrees Fahrenheit).
- 6
Remove chicken from skillet and let rest on a cutting board for 5 minutes before slicing.
- 7
To serve, arrange a bed of aromatic rice on each plate. Top with sliced pan-seared chicken and a generous portion of roasted broccoli.
- 8
Optional: A light sprinkle of black pepper over the finished dish for visual appeal and a hint of extra spice.
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