Step 1

Preheat the oven to 350 degrees F.

Step 2

Heat a Dutch oven over high heat.

Step 3

Season both sides of chicken with salt pepper and onion dip mix.

Step 4

Add 2 tbsp butter to Dutch oven and quickly add the chicken breast as the butter melts. Sear for 1 minute per side.

Step 5

Remove chicken. Add the chopped bacon. Cook for 5 minutes.

Step 6

Next, add the onions, halved brussels sprouts, and minced garlic to the bacon. Stir and sauté for 3 minutes

Step 7

Add the rice and remaining butter. Stir and cook for 3 minutes to lightly brown.

Step 8

Lower the heat. Deglaze the pan with chardonnay.

Step 9

Pour in the stock and heavy cream, and stir

Step 10

Add chicken and top with thyme sprigs. cover. Place into oven and cook for 45 minutes

Step 11

Remove chicken and set aside.

Step 12

Stir and fluff the rice. Let sit for 5 minutes uncovered.

Step 13

Serve chicken sliced with a scoop of rice and garnish with fresh thyme leaves.