Chicken and Rice

5 from 5 votes

Chicken and Rice is a one pot recipe that is easily made in a skillet on the stovetop. The ingredients are simple and is easy to make.

Prep Time10

Cook Time40

Total Time50

Course: Main Course

Cuisine: American

Servings:

Author: Carrie Barnard

Cost: $12.69, $3.17 per Serving

Ingredients

4 boneless skinless chicken breasts
2 tablespoons olive oil
1 tablespoon butter
1 medium onion diced
3 cloves garlic minced
1 ½ cups uncooked long-grain white rice
2 ½ cups low-sodium chicken broth
1 teaspoon dried oregano
1 teaspoon dried basil
½ teaspoon salt
¼ teaspoon black pepper
¼ cup grated Parmesan cheese
2 tablespoons chopped fresh parsley for garnish optional

Instructions

Season the chicken breasts on both sides with salt and black pepper.
In a large deep skillet or Dutch oven, heat the olive oil and butter over medium heat.
Add the chicken breasts and cook for 6–8 minutes per side until golden brown. Remove the chicken from the skillet and set aside.
In the same skillet, add the onion and garlic. Cook for 3–4 minutes, stirring occasionally, until the onion is softened and translucent.
Stir in the rice, chicken broth, dried oregano, dried basil, salt and black pepper. Bring the mixture to a boil.
Reduce the heat to low and place the browned chicken breasts on top of the rice mixture.
Cover the skillet with a tight-fitting lid and simmer for 20–25 minutes until the rice is tender and the chicken is fully cooked.
Remove the skillet from the heat and transfer the chicken breasts to a plate.
Stir in the grated Parmesan cheese into the rice until well combined.
Garnish with fresh parsley if desired, then serve warm.

Notes

Long-grain white rice works well in this recipe, as it remains fluffy and separate after cooking. You can use other types of rice, such as basmati or jasmine also.

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