Chicken with Cilantro Rice
Transform your dinner routine with this vibrant and flavorful Chicken with Cilantro Rice recipe, a perfect one-skillet meal that's both satisfying and easy to prepare. Juicy, spice-rubbed chicken breasts are seared to golden perfection and paired with fragrant, garlicky long-grain rice cooked in savory chicken stock. Finished with a buttery burst of fresh cilantro and zesty lime juice, this dish strikes the perfect balance between comforting and refreshing. Ready in just 50 minutes, it’s ideal for busy weeknights or casual entertaining. Serve this aromatic, gluten-free dinner as-is or spice it up with optional red chili flakes for a hint of heat. Perfectly portioned for four, this recipe is sure to become a household favorite!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 3 tablespoons olive oil
- 3 pieces garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1.5 teaspoons salt
- 0.5 teaspoons black pepper
- 1.5 cups long-grain white rice
- 3 cups chicken stock
- 2 tablespoons unsalted butter
- 0.5 cups fresh cilantro, chopped
- 1 piece lime, juiced
- 0.25 teaspoons red chili flakes (optional)
Instructions
Start by seasoning the chicken breasts with 1 teaspoon of salt, 0.5 teaspoon of black pepper, 1 teaspoon of ground cumin, and 1 teaspoon of paprika. Rub the spices evenly over the chicken.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once hot, add the chicken breasts and sear each side for 4-5 minutes until golden brown. Remove the chicken from the skillet and set aside on a plate.
In the same skillet, add the remaining 1 tablespoon of olive oil and the minced garlic. Sauté for about 30 seconds until fragrant.
Add the uncooked rice to the skillet and stir to coat the grains with the garlic and oil. Toast the rice for 1-2 minutes, stirring frequently.
Pour in the chicken stock and bring the mixture to a boil. Once boiling, reduce the heat to low and return the seared chicken breasts to the skillet, nestling them into the rice.
Cover the skillet with a lid and cook on low heat for 18-20 minutes, or until the rice is fully cooked and the chicken reaches an internal temperature of 165°F (74°C).
Once cooked, remove the skillet from the heat. Transfer the chicken breasts to a plate, and fluff the rice with a fork.
Stir in the unsalted butter, chopped cilantro, and lime juice into the rice. Mix well to combine and taste for seasoning adjustments.
Optional: Sprinkle red chili flakes over the rice for an added kick of heat.
Serve the chicken over the cilantro rice, garnished with additional cilantro if desired. Enjoy your meal!
Nutrition Facts
Calories |
606 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.1 g | 32% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 179 mg | 60% | |
| Sodium | 956 mg | 42% | |
| Total Carbohydrate | 25.1 g | 9% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 1.1 g | ||
| Protein | 66.3 g | 133% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 61 mg | 5% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 574 mg | 12% | |
*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.
