Ingredients
- 4 boneless skinless chicken breasts
- 1 tablespoon olive oil
- 2 tablespoons butter, divided
- 4 garlic cloves, minced
- 1 cup long-grain white rice
- 2 ¼ cups chicken broth
- ½ cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
- Fresh parsley, for garnish
Instructions
1. Season chicken with salt, pepper, and Italian seasoning.
2. In a large skillet, heat oil and 1 tablespoon butter over medium heat. Sear chicken 4–5 minutes per side until golden and cooked through. Remove and set aside.
3. In the same skillet, melt remaining butter. Sauté garlic for 1 minute until fragrant.
4. Add rice and stir to coat in butter and garlic.
5. Pour in chicken broth; bring to a boil. Reduce heat, cover, and simmer 15–18 minutes until rice is tender.
6. Stir in Parmesan cheese. Return chicken on top of rice and cover for 2–3 minutes to warm through.
7. Garnish with parsley and serve warm.
Notes
Use chicken thighs for juicier results if desired. Add spinach or peas for a veggie boost. To make ahead, cook rice and chicken separately and combine before serving.
- Prep Time: PT10M
- Cook Time: PT30M
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast + rice
- Calories: 480
- Sugar: 1g
- Sodium: 620mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 40g
- Cholesterol: 105mg