Ingredients
Equipment
Method
Prepare the Rice and Chicken
- Place the rice in a fine-mesh strainer. Rinse it under cool running water until the water becomes mostly clear. Drain thoroughly.
- Slice thick chicken breasts horizontally to create approximately six thin cutlets. Pat the chicken dry with paper towels.
- Season both sides of the chicken with the paprika, garlic powder, onion powder, Italian seasoning, ½ teaspoon of the salt, and black pepper.
Brown the Chicken
- Heat the olive oil and 1 tablespoon of the butter in a large deep skillet over medium-high heat.
- Add the chicken in a single layer. Cook for 2 to 3 minutes per side, until lightly golden. The chicken does not need to be fully cooked at this stage.
- Transfer the chicken to a clean plate.
Prepare the Rice
- Reduce the heat to medium. Add 2 tablespoons of butter to the skillet.
- Add the garlic and cook for approximately 30 seconds, stirring constantly.
- Add the rinsed and drained rice. Stir for 1 minute to coat the grains in the garlic butter.
- Add the chicken broth and remaining ¼ teaspoon salt. Scrape the browned pieces from the bottom of the skillet and bring the broth to a gentle simmer.
Cook the Chicken and Rice
- Place the browned chicken over the rice.
- Cover the skillet tightly and reduce the heat to low.
- Cook without stirring for 17 to 20 minutes, until the rice is tender and the chicken reaches an internal temperature of 165°F.
- When the chicken finishes before the rice, transfer it to a clean plate and continue cooking the covered rice until tender.
Rest and Serve
- Remove the skillet from the heat. Keep it covered and allow it to rest for 5 minutes.
- Transfer the chicken temporarily to a plate if needed. Add the remaining tablespoon of butter, lemon juice, and parsley to the rice.
- Fluff the rice gently with a fork. Return the chicken to the skillet and adjust the salt and pepper before serving.
Nutrition
Notes
Use regular long-grain white rice, not instant rice. Brown rice requires a different amount of liquid and a longer cooking time.
Rinse the rice under cool water until the water becomes mostly clear, then drain it thoroughly. Excess water can affect the liquid ratio.
Use thin chicken cutlets so the chicken and rice finish cooking at approximately the same time.
Chicken is safely cooked when the thickest part reaches an internal temperature of 165°F.
When the chicken reaches 165°F before the rice is tender, transfer it to a clean plate and continue cooking the covered rice.
When the rice is still firm but the skillet is dry, add approximately ¼ cup of warm broth and continue cooking for three to five minutes.
Store leftovers in an airtight container in the refrigerator for up to three days.
Estimated cost is approximately $14 total, or about $2.33 per serving. Prices vary by store, location, sales, and ingredient brands.
