Description
A comforting one-pot dinner featuring juicy chicken and fluffy rice with a buttery, garlicky sauce, perfect for weeknights.
Ingredients
- 4 boneless, skinless chicken breasts (trim any excess fat)
- 4 cloves fresh garlic, minced
- 1 cup long-grain white rice (uncooked)
- 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
- Prep: Mince garlic and pat chicken breasts dry. Season both sides of the chicken lightly with salt and pepper.
- Heat: In a large, heavy-bottomed pot over medium heat, melt 1 tbsp butter with 1 tbsp olive oil until shimmering.
- Sauté garlic: Add the minced garlic and cook 20–30 seconds until fragrant—don’t let it brown or it will turn bitter.
- Brown chicken: Add the chicken breasts and sear 5–7 minutes per side until golden brown. They do not need to be fully cooked through at this stage.
- Add rice and liquids: Stir in the uncooked rice to coat in the pan fat. Pour in 2 cups chicken broth and 2 tbsp soy sauce, scraping any browned bits from the pot bottom.
- Simmer: Reduce heat to low, cover, and simmer gently for about 20 minutes, or until the rice has absorbed the liquid and chicken reaches an internal temperature of 165°F (74°C).
- Finish: Remove from heat. Stir in remaining 2 tbsp butter and the chopped fresh herbs to brighten flavor and add shine.
- Rest and fluff: Let the pot sit covered 5 minutes, then fluff the rice with a fork and slice the chicken to serve.
Notes
Serve with a light green salad or steamed vegetables for a complete meal. Leftovers can be stored in an airtight container for up to 3–4 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American