One-Pan Garlic & Herb Chicken With Rice

Ingredients

• 2 tbsp minced garlic
• 1 tbsp dried Italian herb blend
• 1 tbsp Knorr Chicken Flavor Base (divided (2 tsp for chicken, 1 tsp for rice))
• 1 lb boneless, skinless chicken thighs
• 1.67 tbsp vegetable oil (divided (1 tbsp plus 2 tsp))
• 1 cup long grain white rice
• 2 cup water
• 1 pint grape tomatoes
• 4 oz baby spinach leaves

Steps

1. 1

   Combine minced garlic, dried herb blend, and 2 tsp Knorr Chicken Flavor Base in a small bowl.

2. 2

   Rub the garlic and herb mixture onto the chicken thighs to coat them completely.

3. 3

   Heat 1 Tbsp vegetable oil in a large skillet over medium-high heat.

4. 4

   Cook the chicken in the skillet, turning occasionally, until browned on both sides, about 4 minutes. Remove the chicken to a plate and set aside.

5. 5

   Heat the remaining 2 tsp oil in the same skillet and sauté the rice until lightly browned, about 1 minute.

6. 6

   Add water and the remaining 1 tsp Knorr Chicken Flavor Base to the skillet and bring the mixture to a boil.

7. 7

   Stir in the grape tomatoes and baby spinach.

8. 8

   Place the browned chicken on top of the rice and vegetable mixture.

9. 9

   Cover the skillet and continue cooking until the water is fully absorbed, the rice is tender, and the chicken is fully cooked (internal temperature of 165°F), about 18 minutes.

10. 10

    Let the dish stand for 5 minutes before fluffing the rice and serving.

Notes

If you do not have Knorr Chicken Flavor Base, you can substitute with chicken bouillon cubes or granules, though the flavor profile may vary slightly. Ensure the skillet has a tight-fitting lid for the rice to steam properly.

Nutrition per serving

• main
• chicken
• rice
• one-pan
• weeknight dinner
• 30-minute meal
• easy cleanup