Ingredients
Chicken
- 4 boneless skinless chicken breasts
- 2 tablespoons butter
- Salt and pepper to taste
- 2 teaspoons Italian seasoning
Rice
- 1 cup uncooked white rice
- 2 ¼ cups chicken broth (low sodium recommended)
- Juice of 1 lemon
- 1 teaspoon Italian seasoning
Instructions
- Prepare the chicken: Melt butter over medium heat in a large skillet or pan with a lid. Season the chicken breasts with salt, pepper, and 2 teaspoons of Italian seasoning. Brown the chicken in the melted butter for 1-2 minutes on each side, ensuring it’s seared but not fully cooked. Remove the chicken and set aside on a plate.
- Add rice and liquids: To the same pan (no need to clean), add 1 cup of uncooked white rice, 2 ¼ cups of chicken broth, juice of 1 lemon, and 1 teaspoon Italian seasoning. Stir to combine.
- Cook the chicken and rice: Place the seared chicken breasts on top of the rice mixture. Cover the pan with a lid, then reduce the heat to medium-low and simmer for 20-25 minutes, until the rice is cooked and the liquid has been absorbed.
- Finish and serve: Once cooked, garnish with fresh parsley or cilantro and serve with lemon wedges on the side to squeeze over. Serve immediately while hot.
Notes
- For bone-in, skin-on chicken breasts, increase browning time to 3-4 minutes per side and ensure the internal temperature reaches 165°F before serving.
- If using brown rice, extend the simmering time to 30-35 minutes and check for doneness around 30 minutes.
- Optional add-ins include fire-roasted tomatoes, frozen peas or carrots, red pepper flakes, or caramelized onions added before the chicken.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American, Italian
