Ingredients
Scale
- 1 lb boneless, skinless chicken breasts (cut into bite-sized pieces)
- 1 cup white rice (long-grain or basmati preferred)
- 2 cups chicken broth (or water if necessary)
- 1 cup shredded mozzarella cheese
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper (to taste)
- Fresh parsley (for garnish (optional))
Instructions
- Start by heating the olive oil in a large skillet over medium heat.
- Add the chicken pieces and season with garlic powder, onion powder, basil, oregano, salt, and pepper. Cook until the chicken is browned and cooked through, about 5-7 minutes.
- Once the chicken is cooked, add the rice to the skillet and stir to combine.
- Pour in the chicken broth, bringing the mixture to a boil.
- Reduce the heat to low, cover the skillet, and let it simmer for about 15 minutes or until the rice is cooked and has absorbed the liquid.
- After the rice is cooked, sprinkle the mozzarella cheese on top and cover the skillet again for a few minutes until the cheese is melted and bubbly.
- Garnish with fresh parsley if desired, and serve hot. Enjoy!
- Prep Time: 10
- Cook Time: 20