Yield: 4
Herbed Chicken & Rice Skillet
Prep Time
5 minutes
Cook Time
25 minutes
Total Time
30 minutes
Ingredients
- 4 boneless skinless chicken breasts
- Salt and pepper, to taste
- 1 tbsp oil
- 1 tbsp butter
- 1 yellow onion, diced
- 2 celery ribs, diced
- 2 garlic cloves, minced
- 1 ½ cups long grain white rice
- ½ cup white wine
- 2 ½ cups chicken broth
- 2 tbsp fresh parsley
- 2 tbsp fresh dill
- 1 tbsp fresh chives
- ½ lemon, juice
Instructions
- Season the chicken breast liberally with salt and pepper.
- In a large skillet with a tight-fitting lid, heat the oil over medium-high heat. Add the chicken breast, top side down, and allow it to cook until it’s golden and releases easily from the skillet, about 6 minutes. Flip the chicken and cook it for an additional 3 to 4 minutes on the other side. Transfer the chicken to a clean plate and set it aside.
- To the same skillet, add the butter. Once the butter is melted, add the onion and celery and cook, stirring constantly, until it begins to soften, 3 minutes. Add the garlic and cook for another 30 seconds. Add the rice and cook, stirring, until it becomes translucent, about 1 minute. Add the white wine and cook for another 2 minutes. Add the chicken broth and return the chicken breast to the skillet. Bring the mixture to a simmer, cover, and reduce the heat to medium-low. Cook until almost all the liquid has been absorbed, the rice is tender, and the chicken is cooked to a safe internal temperature of 165°F on a meat thermometer.
- Remove the chicken. Stir the dill, parsley, chives, and lemon juice into the rice.
- Serve immediately or store in the refrigerator for up to 3 days.
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