Description
A comforting one-pot meal featuring juicy seared chicken, glossy garlic butter, and fluffy rice that absorbs savory flavors.
Ingredients
- 4 boneless, skinless chicken breasts (about 1.5–2 pounds total)
- 4 cloves garlic, minced
- 1 cup long-grain white rice (rinsed optional)
- 2 cups low-sodium chicken broth
- 3 tbsp unsalted butter, divided
- 2 tbsp fresh parsley or thyme, chopped
- 1 tbsp olive oil
- 2 tbsp low-sodium soy sauce
- Salt and freshly ground black pepper to taste
Instructions
- Prep: Mince the garlic, measure the rice, and pat the chicken breasts dry. Trim any excess fat and pound thicker parts to even thickness so pieces cook evenly.
- Heat: Warm a large, heavy pot or Dutch oven over medium heat. Add the olive oil and 2 tablespoons of butter.
- Sauté: Add the minced garlic and cook 30–45 seconds until fragrant. Don’t let it brown; burnt garlic turns bitter.
- Sear: Season the breasts with salt and pepper and add to the pot. Sear 3–4 minutes per side until golden brown. Work in batches if needed to avoid crowding.
- Build: Remove the chicken briefly to a plate. Stir the rice into the pot to coat with butter. Pour in the chicken broth and soy sauce, scraping up any browned bits (fond) from the bottom with a wooden spoon.
- Simmer: Nestle the seared chicken onto the rice. Bring to a gentle boil, then reduce heat to low, cover tightly, and simmer 18–22 minutes, until the rice has absorbed the liquid and the chicken reaches an internal temperature of 165°F (74°C).
- Finish: Remove the pot from heat, stir in the remaining tablespoon of butter and the chopped herbs. Let rest, covered, for 5 minutes before fluffing the rice and serving.
Notes
For a heartier meal, serve with roasted root vegetables or garlic green beans. For variety, try adding sun-dried tomatoes or cheese.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: American