Description
A comforting one-pot meal featuring seared chicken breasts on a bed of buttery, garlicky rice cooked in chicken broth and soy sauce.
Ingredients
- 4 boneless, skinless chicken breasts (about 1.5–2 pounds total)
- 4 cloves garlic, minced
- 1 cup long-grain white rice
- 2 cups low-sodium chicken broth
- 3 tbsp unsalted butter, divided
- 2 tbsp fresh parsley or thyme, chopped
- 1 tbsp olive oil
- 2 tbsp low-sodium soy sauce
- Salt and freshly ground black pepper, to taste
Instructions
- Prep: Mince the garlic, measure and (optionally) rinse the rice, then pat chicken dry. Trim fat and press thicker parts of each breast flat with a meat mallet or rolling pin. Season both sides lightly with salt and pepper.
- Heat the pot: Warm a large, heavy pot or deep skillet over medium heat. Add 1 tbsp olive oil and 2 tbsp butter; let the butter melt and foam but not burn.
- Sauté the garlic: Add the minced garlic and cook 30–45 seconds, stirring constantly, until fragrant — don’t let it brown.
- Sear chicken: Place the chicken breasts in the pot. Sear 3–4 minutes per side without moving them until each side is golden brown. Remove chicken to a plate.
- Toast the rice: Stir the rice into the pot and toss to coat in the butter and garlic for 1 minute.
- Deglaze and build broth: Pour in the 2 cups of chicken broth and 2 tbsp soy sauce, scraping the bottom of the pot with a wooden spoon to lift browned bits.
- Nestle and simmer: Nestle the seared chicken breasts on top of the rice. Bring to a boil, then reduce heat to low. Cover and simmer gently for 18–22 minutes.
- Finish and rest: Remove from heat, stir in the remaining 1 tbsp butter and the chopped herbs. Keep covered and let rest 5 minutes before serving.
Notes
Best served with a squeeze of lemon and a side salad. Can be stored for 3–4 days in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: One-Pot Cooking
- Cuisine: American