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Tender garlic herb chicken served with a rich mushroom-tomato sauce over fluffy rice. Ready in 25 minutes, perfect for weeknights or meal prep.
Print Recipe
Course: Dinner
Cuisine: Tuscan
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 pieces chicken breasts, ¾ inch thick
  • 2 tbsp olive oil
  • 3 cloves garlic, minced
  • 1 tbsp butter
  • to taste salt and pepper
  • 1 cup cherry tomatoes, halved
  • 1 cup mushrooms, sliced ¼ inch
  • 2 tbsp soy sauce
  • 1 cup chicken broth, cold
  • 1 tbsp fresh parsley
  • 1 cup cooked rice
  • 1 tsp olive oil
  • to taste extra parsley, flaky sea salt, lemon zest for garnish

Equipment

  • Skillet
  • cutting board
  • knife
  • Tongs

Method
 

  1. Pat chicken dry, pound to ¾ inch thickness, season with oil, salt, and pepper. Let rest 10 minutes.
  2. Heat 2 tbsp olive oil over medium-high heat. Sear chicken 4 minutes per side. Remove at 150°F. Rest 5 minutes.
  3. Drain oil from pan. Sauté mushrooms 5 minutes until golden.
  4. Add minced garlic and halved tomatoes. Cook 3 minutes until tomatoes blister.
  5. Deglaze with cold chicken broth and soy sauce, scraping fond. Simmer 60 seconds, remove from heat.
  6. Spread rice in a plate or bowl, drizzle with 1 tsp olive oil.
  7. Slice rested chicken and fan over rice. Spoon sauce over chicken and rice.
  8. Garnish with fresh parsley, flaky sea salt, and lemon zest before serving.

Nutrition

Calories: 450kcalCarbohydrates: 35gProtein: 35gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gCholesterol: 110mgSodium: 720mgPotassium: 820mgFiber: 3gSugar: 5gVitamin A: 800IUVitamin C: 25mgCalcium: 40mgIron: 3mg

Notes

Use cold broth when deglazing to prevent curdling. Let chicken rest 5 minutes after searing for maximum juiciness.

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