During the week in The Daniels household, it’s typically busy and non-stop. Who am I kidding? That’s our home every day of the week! I have found that in order to bring a bit of sanity to our world, either I need to do weekly meal prep, order takeout, or have a quick recipe that satisfies everyone. This recipe fills the later option and it never dissapoints. It’s fulfilling, delicious, and a great way to get your little ones to eat their veggies. Oh, and did I mention that it’s a one skillet meal (sometimes called “one pot meal”)? That means that there is only one skillet needed to prepare this full meal. If you’re anything like me, that puts this dish in my top tier recipe list. I’ll admit it, I’m a sucker for minimal cleanup. It gives you more time with the family or some “me” time, and that my friend, is priceless!Print
2tbs Olive Oil
4– 8oz Chicken Breast
1 Cup of Rice
2 Cups Chicken Broth
1/2 Cup Lemon Juice
1/4 Heavy Cream
1 Minced Garlic Clove
1/2 Cup of Shredded Parmesan
1 Bunch of Asparagus
1tsp Dried Oregano
1tsp Dried Basil
Melt butter and olive oil in a large skillet.
Add chicken breast to the skillet and sauté for about 8 minutes or until chicken starts to slightly brown.
Sprinkle 1/2 of seasoning mixture onto the chicken breast.
Add 1/2 of lemon juice.
Flip chicken, sprinkle remaining seasoning and add other 1/2 of lemon juice to the chicken and sauté for another 8 minutes or until chicken starts to brown.
Remove chicken from the skillet and set to the side.
Add rice to the skillet.
Stir in chicken broth, heavy cream, garlic and parmesan.
Add chicken back to skillet.
Add asparagus to the skillet, wherever there is empty space.
Cover and simmer over medium low temperature for 20 minutes or until liquid has evaporated.
- Rice should be fluffy.
- Use large chicken breast.
- Be carful not burn rice.
- It is ok to drop the temperature to low while food simmers.
If you have any questions, find me on social media @RosalynnDaniels
Keywords: One Skillet