Balsamic Chicken and Rice Skillet |
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Prep Time: 12 Minutes Cook Time: 33 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Ingredients:
1 teaspoon dried thyme |
1/2 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
8 chicken thighs, skinned |
2 teaspoons olive oil |
1 cup uncooked jasmine rice |
1 (14.5-ounce) can diced tomatoes, un-drained |
1 (14-ounce) can fat-free, less-sodium chicken broth |
2 tablespoons chopped fresh parsley |
Directions:
1. Sprinkle thyme, salt, and pepper over 1 side of chicken.
2. Heat oil in a large nonstick skillet over medium-high heat. Add chicken, seasoned side down; cook 4 minutes or until browned. Turn chicken; cook 3 minutes.
3. Transfer chicken to a plate; set aside and keep warm. Add rice to pan; cook, stirring constantly, 1 minute. Add tomatoes and broth; bring to a simmer. Return chicken to pan; cover, and simmer over medium-low heat 20 minutes or until chicken is done and rice is tender. Sprinkle chicken with parsley.
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