A store-bought rice blend and quick-cooking chicken breast help get this healthy chicken recipe on the dinner table fast.
Check the label to avoid excessive sodium or other undesirable ingredients.
Other herbs, such as rosemary and sage, are also delicious in this recipe.
Place flour in a shallow dish and dredge chicken lightly; reserve the remaining flour.
Heat 2 tablespoons oil in a large skillet over medium heat.
Add the chicken, skinned-side down; cook until browned on the bottom, about 6 minutes.
Transfer, skinned-side up, to a rimmed baking sheet.
Toss broccolini with the remaining 2 tablespoons oil, half the garlic and 1/4 teaspoon salt.
Spread out on the other half of the baking sheet.
Meanwhile, whisk 4 teaspoons of the reserved flour and wine in a small bowl until combined.
Place the skillet over medium heat, add the remaining garlic and cook, stirring, for 30 seconds.
Add broth; bring to a boil over high heat.
Add Parmesan, 1 teaspoon thyme and the remaining 1/4 teaspoon each salt and pepper.
To serve, divide the chicken, broccolini and rice among 4 dinner plates.
Spoon the sauce over the chicken and sprinkle with the remaining 1 teaspoon thyme.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
