Herbed Chicken with Brown Rice Pilaf
Elevate your weeknight dinners with this Herbed Chicken with Brown Rice Pilaf, a wholesome and flavorful meal that's as comforting as it is nutritious. Tender, golden-brown chicken breasts are marinated in a zesty blend of garlic, thyme, rosemary, and lemon juice, then baked to juicy perfection. Paired with a nutty brown rice pilaf that’s simmered in savory chicken broth and studded with aromatic vegetables like onion, carrot, and celery, this dish delivers hearty, well-balanced flavors in every bite. Finished with a sprinkle of fresh parsley, this recipe is a perfect harmony of protein, whole grains, and herbs. Ideal for meal prepping or a family dinner, this recipe is ready in under an hour and is as satisfying as it is easy to make.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 3 tablespoons olive oil
- 3 pieces garlic cloves, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 tablespoons lemon juice
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 1 cup brown rice
- 2 cups chicken broth
- 1 medium yellow onion, finely diced
- 1 medium carrot, finely diced
- 1 medium celery stalk, finely diced
- 3 tablespoons fresh parsley, chopped
- 2 tablespoons butter
Instructions
Preheat your oven to 375°F (190°C).
Place the chicken breasts in a shallow dish. In a small bowl, mix 2 tablespoons of olive oil, minced garlic, dried thyme, dried rosemary, lemon juice, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Pour this mixture over the chicken, ensuring it is evenly coated. Let it marinate for 15 minutes while preparing the rice pilaf.
In a medium saucepan, heat 1 tablespoon of olive oil and 2 tablespoons of butter over medium heat. Add the finely diced onion, carrot, and celery, and sauté for 5 minutes until the vegetables are softened.
Add the brown rice to the saucepan and stir for 2 minutes to lightly toast the grains.
Pour in the chicken broth, then season with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper. Bring the mixture to a boil, then reduce the heat to low. Cover the saucepan and let the rice simmer for 40 minutes or until cooked and all the liquid is absorbed.
While the rice cooks, heat an oven-safe skillet over medium-high heat. Add the marinated chicken breasts and sear for 2-3 minutes on each side until golden brown.
Transfer the skillet to the preheated oven and bake the chicken for 15-20 minutes, or until the internal temperature reaches 165°F (74°C).
Once the chicken is cooked, remove it from the oven and let it rest for 5 minutes before slicing.
Fluff the cooked rice pilaf with a fork and stir in the chopped fresh parsley.
Serve the herbed chicken on a plate alongside a generous portion of the brown rice pilaf. Garnish with additional parsley if desired.
Nutrition Facts
Calories |
2137 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.9 g | 119% | |
| Saturated Fat | 27.0 g | 135% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 657 mg | 219% | |
| Sodium | 5532 mg | 241% | |
| Total Carbohydrate | 81.1 g | 29% | |
| Dietary Fiber | 12.7 g | 45% | |
| Total Sugars | 15.3 g | ||
| Protein | 232.6 g | 465% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 335 mg | 26% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 3395 mg | 72% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
