Baked Tuscan Chicken

This is a family favorite! Made in 30 minutes in one pot!

Calories 1792kcal

Ingredients

4-5 or 2-2 ½ lb Chicken Thighs
½ teaspoon Salt
¼ teaspoon Pepper
1 tbs Olive Oil
1 teaspoon Italian Seasoning Blend
½ teaspoon Smoked Paprika
2 tbs Butter
¼ cup Onion small diced
1 cup Broccoli Florets raw and finely chopped
3 Garlic Cloves minced
1 cup Instant Rice
2 ¼ cup Chicken Broth
⅓ cup Sundried Tomatoes drained of oil & sliced
½ cup Heavy Cream
⅓ cup Parmesan Cheese shredded
1 tablespoon Lemon Juice
1 tablespoon Fresh Parsley chopped
Optional Garnish- Parsley Parmesan, Lemon Slices

Instructions

Preheat oven to 375F.
After coating in olive oil, sprinkle salt, Italian seasoning, paprika and pepper evenly on the chicken..
In a large, cast iron skillet, over medium high heat, sauté the chicken for 5-6 minutes, or until mostly done, in olive oil. Set aside when done, leaving any drippings in the pan.
Melt the butter into the hot pan and sauté the garlic, onions and broccoli for 2-3 minutes.
Add garlic and rice to the pan and stir around until all ingredients are fragrant and coated.
Pour chicken stock into pan and bring to a boil. Cook for around 3 minutes
Stir in parmesan cheese, lemon juice parsley, tomatoes and cream. Simmer for another 2-3 minutes or until all ingredients are incorporated.
Place chicken back in and bake, covered, in oven for 30 minutes. Garnish with fresh herbs and cheese as desired. Serve immediately.

Notes

May be refrigerated for up to 3 days
Reheat by stovetop or microwave in 30 second intervals
May be frozen up to 3 months and reheated by microwave or oven at 350 F for 10-12 minutes or until internal temp reaches 165F
Notes: If you like your broccoli more crunchy. Don't overcook your broccoli and just add it to the dish when baking.

Nutrition