Ingredients
4chicken thighs
2tspolive oil
Salt and pepperto taste
1 ½tspItalian seasoning
1smallwhite onionminced
1 ¼cupsshort grain rice
2 ½cupschicken broth
¼cupWhite Wine
1cuptomatoes
¼cupbasil pesto
¼cupParmesan Cheesegrated
Preparation
Preheat the oven to 375 degrees F.
In a large skillet, heat the olive oil over medium-high. Sprinkle the chicken thighs with the Italian seasoning as well as salt and pepper to taste.
Place the chicken in the pan skin side down, cook for 5 to 6 minutes. Flip the chicken and cook on the other side for another 5 minutes or until golden brown.
Remove the chicken from the pan and cover. Add the onion into the pan, cook for 4 to 5 minutes, or until translucent.
Add the rice and cook for another 2 minutes.
Pour the white wine into the pan, turn up the heat to high and cook until the wine has evaporated. Add the chicken broth and salt to the pan.
Return the chicken to the pan and bring the liquid back to a boil. Cover the pan and place it in the oven. Bake for 40 minutes.
Remove the chicken from the pan. Add the pesto, tomatoes, and cheese to the rice and stir to combine. Put the chicken back on top of the rice and serve.
