Description
A comforting one-pot meal with juicy chicken breasts, garlic-scented butter, and tender rice.
Ingredients
- 4 boneless, skinless chicken breasts (about 1.25–1.5 lbs total)
- 4 cloves fresh garlic, minced
- 1 cup long-grain white rice (not instant)
- 2 cups low-sodium chicken broth
- 3 tbsp unsalted butter
- 2 tbsp fresh parsley or thyme, chopped
- 1 tbsp olive oil
- 2 tbsp low-sodium soy sauce
- Salt and pepper to taste
Instructions
- Mince the garlic, measure rice, and pat chicken dry. Season the chicken lightly with salt and pepper.
- Heat a large, heavy-bottomed pot over medium heat. Add the olive oil and 1 tbsp butter.
- When the butter has melted and is shimmering, add the minced garlic. Sauté for 30–60 seconds until fragrant — do not let it brown.
- Push garlic to the side and add chicken breasts. Cook 5–7 minutes per side, or until nicely browned.
- Stir in the rice, coating it in the butter and pan flavors for about 1 minute.
- Add the chicken broth and soy sauce, scraping up any browned bits from the bottom of the pot.
- Bring to a gentle simmer. Cover, reduce heat to low, and cook undisturbed for about 20 minutes, until the rice is tender and most liquid is absorbed.
- Remove from heat. Let sit covered for 5 minutes to finish steaming. Stir in remaining butter and chopped herbs. Fluff rice with a fork and adjust seasoning with salt and pepper if needed.
- Check the chicken’s internal temperature — it should register 165°F (74°C). Slice and serve.
Notes
For a gluten-free option, swap soy sauce for tamari or coconut aminos.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American