Pan-Seared Chicken with Garlic Butter Rice
Ingredients
- 4 (about 6 ounces each)chicken breasts (boneless, skinless)
- ·salt
- ·black pepper
- 2 tablespoonolive oil
- 3 tablespoonbutter
- 4 clovegarlic
- 1½ cuplong-grain white rice
- 3 cupchicken broth
- ½ cupdry white wine
- 1bay leaf
- 3 sprigfresh thyme
- 1lemon
Prep
- 01
Mince 4 garlic cloves.
- 02
Cut 1 lemon into wedges.
Method
- 01
Pat the chicken breasts dry with paper towels and season generously on both sides with salt and pepper.
- 02
Heat the olive oil in a large skillet over medium-high heat. Once shimmering, add the chicken and sear for 6–7 minutes per side until golden brown and an instant-read thermometer reaches 165°F in the thickest part. Transfer to a plate.
- 03
In the same skillet, melt 1 tablespoon of butter over medium heat. Add the minced garlic and toast for about 30 seconds until fragrant.
- 04
Add the rice and stir constantly for 2 minutes, coating each grain in the butter and garlic.
- 05
Pour in the white wine and scrape up any browned bits from the bottom of the pan. Let the wine reduce by half, about 1 minute.
- 06
Add the chicken broth, bay leaf, and thyme sprigs. Stir once, then bring to a boil.
- 07
Return the seared chicken to the skillet, nestling it into the rice. Reduce heat to low, cover, and simmer for 18–20 minutes until the rice is tender and has absorbed nearly all the liquid.
- 08
Remove from heat. Stir in the remaining 2 tablespoons of butter and squeeze the lemon juice over the top. Taste and adjust salt and pepper as needed. Serve hot.
Spice Tips
To add warmth without heat, stir in 1/2 teaspoon Dijon mustard with the butter at the end. For a Mediterranean twist, add 1/4 teaspoon dried oregano and a pinch of red pepper flakes to the rice before simmering.
For a lighter version, use low-sodium broth. Leftovers keep in the fridge for up to 3 days and reheat gently with a splash of water.