Rosemary Chicken Tomato Rice Skillet
A simple Mediterranean skillet of browned chicken, tomato sauce, broccoli, and fluffy rice.
- Calories
- 610
- Protein
- 48g
- Carbs
- 65g
- Fat
- 16g
Per serving
Ingredients
For 4 servings · 42 min total
- boneless skinless chicken breastpatted dry1 1/4 lb
- long-grain white rice1 1/4 cup
- tomato sauce1 cup
- broccolicut into florets8 oz
- red oniondiced3/8
- garlic cloveminced2
- low-sodium chicken broth2 cup
- light olive oil4 tsp
- dried rosemary1/2 tsp
- kosher salt5/8 tsp
- black pepper1/4 tsp
Instructions
- Dice the onion, mince the garlic, and cut the broccoli into florets. Do not rinse the chicken. Pat it dry and season both sides with kosher salt, black pepper, and rosemary. Wash the board, knife, and hands with soap and water before touching anything else.
- Heat the olive oil in a deep skillet over medium-high heat. Add the chicken and sear 3-4 minutes per side, until browned and the thickest part reaches 165°F (74°C). Transfer it to a clean plate.
- Add the onion and a pinch of kosher salt to the skillet. Cook 2-3 minutes, until translucent and softened. Add the garlic and cook 30-60 seconds, until fragrant.
- Stir in the rice, tomato sauce, broth, and broccoli. Cover and cook 16-20 minutes, until the rice is tender and the liquid is absorbed.
- Slice the chicken and return it to the skillet. Cook 1-2 minutes, until hot throughout. Taste and adjust the salt, pepper, and rosemary.
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Let's Get Hot provides general wellness and nutrition planning, not medical advice. Calorie targets, timelines, and grocery costs are estimates. Always verify product labels and ingredients yourself when managing serious allergies, and consult a healthcare or nutrition professional before making significant dietary changes.