Prepare this chicken in one large pot for quick clean up. It’s a great one-pan dish and very hearty.
Serves 6
1 tablespoon oil
1 tablespoon butter
Salt and pepper
6 boneless, skinless, chicken breasts
1 onion, chopped
2 cloves of crushed garlic
2 cups of long grain rice
¼ cup of white wine
2 cups of chicken stock
1 can of chopped tomatoes
1 tablespoon of fresh thyme or 2 teaspoons dried thyme
30 minutes before you are going to make the chicken, remove chicken from refrigerator and allow to come to room temperature (for more even cooking).
In a large deep-sided pan, add butter and oil and heat over medium high heat. Salt and pepper both sides of chicken breast and place in hot pan. Allow to brown on one side, and flip over and brown on other side. Remove chicken to a plate and set aside.
Add onion to same pan and sauté for 5 minutes or until golden brown. Add garlic and cook 30 seconds. Add rice. Stir well to coat the rice and cook 1minute. Add wine. Cook 1 minute. Add stock, tomatoes, and thyme. Bring to a boil. Add reserved chicken on top of rice. Place a lid on pan and lower heat to medium low. Cook for 15 minutes. Check on the rice. Add a little water if rice is not finished cooking. Cook until rice is done. Serve.