Chicken Breasts on Rice
Savor the comforting flavors of "Chicken Breasts on Rice," a hearty one-skillet meal that's perfect for busy weeknights or a cozy dinner at home. This recipe combines perfectly seared chicken breasts with aromatic rice infused with garlic, onion, and a rich chicken broth, creating a dish that's as flavorful as it is satisfying. With a touch of paprika, dried parsley, and an optional splash of lemon juice for brightness, this dish brings a subtle yet delicious twist to a classic favorite. Ready in just 45 minutes, including prep and cook time, it’s an easy, family-friendly dinner with simple ingredients you likely already have in your kitchen. Ideal as a main course, this all-in-one meal is a timeless recipe you’ll enjoy again and again.
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Recipe Information
Ingredients
- 4 pieces chicken breasts
- 2 cups white rice
- 2 tablespoons olive oil
- 2 tablespoons butter
- 4 cups chicken broth
- 3 cloves garlic cloves, minced
- 1 medium-sized onion, finely chopped
- 1 teaspoon paprika
- 1 teaspoon dried parsley
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon lemon juice (optional)
Instructions
Rinse the rice thoroughly under cold water and set aside to drain.
Season the chicken breasts on both sides with salt, black pepper, and paprika.
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
Sear the chicken breasts for 3-4 minutes per side, until browned but not fully cooked through. Remove the chicken and set aside.
In the same skillet, lower the heat to medium and add the remaining olive oil and butter.
Add the chopped onion and sauté for 2-3 minutes until softened. Stir in the minced garlic and cook for another 1 minute until fragrant.
Add the rinsed, drained rice to the skillet. Stir well to coat the grains in the oil and butter mixture.
Pour in the chicken broth and sprinkle in the dried parsley. Stir to combine and bring the mixture to a gentle boil.
Nestle the seared chicken breasts back into the skillet, partially submerging them in the liquid.
Cover the skillet with a lid, reduce the heat to low, and let it simmer for 20-22 minutes, or until the rice is tender and the chicken is fully cooked (165°F / 74°C internal temperature).
Remove the skillet from heat and let it sit, covered, for 5 more minutes to allow the flavors to meld.
Fluff the rice with a fork and, if desired, drizzle the chicken with a bit of lemon juice before serving.
Serve the chicken breasts atop the rice and garnish with extra parsley if desired.
Nutrition Facts
Calories |
2145 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.1 g | 99% | |
| Saturated Fat | 24.2 g | 121% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 638 mg | 213% | |
| Sodium | 5244 mg | 228% | |
| Total Carbohydrate | 110.2 g | 40% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 7.8 g | ||
| Protein | 238.0 g | 476% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 240 mg | 18% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 1222 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
