A quick and flavorful chicken and rice dish perfect for a wholesome dinner.
Heat a drizzle of oil in a large skillet over medium-high heat.
Ensure the skillet is hot before adding the chicken to achieve a nice sear.
Season the chicken breasts with half of the garlic powder and rosemary.
Rub the seasoning evenly on both sides for consistent flavor.
Place the chicken in the skillet and cook for 4-5 minutes on each side until golden brown and cooked through.
Avoid overcrowding the skillet to ensure even cooking.
Remove the chicken and set aside. In the same skillet, add the chopped onion and sliced carrots. Sauté until softened.
Stir occasionally to prevent sticking and ensure even cooking.
Pour in the chicken broth and bring to a boil. Stir in the brown rice and remaining garlic powder and rosemary.
Use a wooden spoon to scrape up any browned bits from the skillet for added flavor.
Reduce the heat to low, place the chicken back on top, cover, and simmer for 20 minutes.
Check occasionally to ensure the liquid hasn't evaporated completely.
Remove from heat and let stand for 5 minutes before serving.
Letting it rest allows the flavors to meld together.
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