Step 1

Begin by seasoning the chicken breasts with salt, pepper, paprika, and dried thyme. Ensure both sides of each chicken breast are well-coated with the seasoning.

Step 2

Heat the olive oil in a large skillet over medium-high heat. Once hot, add the seasoned chicken breasts and sear them for about 2-3 minutes on each side, until they develop a golden brown crust. Remove the chicken from the skillet and set it aside.

Step 3

In the same skillet, add the chopped onion and minced garlic. Sauté for 2-3 minutes until they become fragrant and translucent.

Step 4

Add the Uncle Ben's Converted Long Grain White Rice to the skillet and cook for an additional 2-3 minutes, stirring constantly to toast the rice.

Step 5

Pour in the diced tomatoes (with their juices) and chicken broth. Stir well to combine all the ingredients.

Step 6

Return the seared chicken breasts to the skillet, nestling them into the rice mixture.

Step 7

Cover the skillet with a lid and reduce the heat to low. Simmer for about 20-25 minutes, or until the rice is tender, and the chicken is cooked through (internal temperature of 165°F or 74°C).

Step 8

Once cooked, remove the skillet from heat and let it rest for 5 minutes with the lid still on.

Step 9

Fluff the rice with a fork and serve the chicken breasts on top. Garnish with fresh herbs or a sprinkle of paprika for an extra touch of flavor.