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