Chicken and Rice

A white plate with a serving of seasoned chicken breast placed on a bed of creamy rice garnished with fresh parsley. The dish is surrounded by chicken pieces, a neutral-colored textured cloth, a bundle of forks, and white condiment containers on a rustic surface.

5 from 1 vote

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 Recipe, $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 4 boneless skinless chicken breasts on both sides with ½ teaspoon salt and ¼ teaspoon black pepper.
In a large deep skillet or Dutch oven, heat 2 tablespoons olive oil and 1 tablespoon 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 1 diced medium onion and 3 minced garlic cloves. Cook for 3–4 minutes, stirring occasionally, until the onion is softened and translucent.
Stir in 1½ cups uncooked long-grain white rice, 2½ cups low-sodium chicken broth, 1 teaspoon dried oregano, 1 teaspoon dried basil, ½ teaspoon salt, and ¼ teaspoon 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 ¼ cup grated Parmesan cheese into the rice until well combined.
Garnish with 2 tablespoons chopped 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.

Nutrition