Rosemary Garlic Butter Chicken & Rice Bake

Yield: 2-4

Author: The Hungry Hooker

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Rosemary Garlic Butter Chicken & Rice Bake

Cook time: 40 MinTotal time: 40 Min

Ingredients

• 1 lb boneless skinless chicken breast
• 1/2 yellow onion, diced
• 1 cup diced asparagus
• 4 garlic cloves, minced
• 2 tbsp rosemary
• 1 lemon
• 2 tbsp olive oil
• salt, to taste
• pepper, to taste
• 1 cup basmati rice, measured uncooked
• 2 cups chicken bone broth
• 4 tbsp butter
• 4 sage leaves

Instructions

1. Preheat the oven to 400 degrees.
2. Season each side of the chicken thighs with salt and pepper.
3. Drizzle 1-2 tbsp olive oil in your KitchenAid 3-Quart Hard Anodized Ceramic Nonstick Sauté Pan and sear each side of the chicken for 2-3 minutes. Once charred and partially cooked, set the chicken aside.
4. Add diced onion, two minced garlic cloves, and diced asparagus to the pan. Sauté for 2-3 minutes.
5. Add 1 cup uncooked rice to the pan over medium heat and sauté for 1 minute.
6. Add the juice of 1 lemon, 2 cups bone broth, and 1 tbsp of fresh rosemary to the pan. Stir to combine.
7. Add the chicken back to the pan and place the pan in the oven to bake for 30 minutes.
8. While the chicken bakes, prepare the sage garlic butter sauce. In your KitchenAid 1.5-Quart Hard Anodized Ceramic Nonstick Saucepan, melt 4 tbsp butter and bring to a simmer. Add 1 tbsp rosemary, 4 sage leaves, and 2 minced garlic cloves. stir to combine, simmer and cover to cook until the butter is browning, about 3-4 minutes.
9. Once the chicken is finished cooking, remove from the oven and top with rosemary and drizzle with the butter sauce.
10. Serve warm and enjoy!