Chicken With Rice, The Easy Way Recipe NYT Cooking from cooking.nytimes.com
Description
Chicken and rice, a classic combination that is both filling and delicious. This recipe is perfect for a quick weeknight dinner, or even as a meal prep option for the week ahead. With just a handful of ingredients, you can have a flavorful and satisfying meal on the table in no time.
Prep Time
The prep time for this recipe is minimal, taking only about 10-15 minutes to get everything ready.
Cook Time
The cook time for this recipe is about 30-35 minutes, depending on your stove and the thickness of your chicken.
Ingredients
- 1 lb. boneless, skinless chicken breasts - 1 cup uncooked white rice - 2 cups chicken broth - 1 tbsp olive oil - 1 tbsp butter - 1 tsp garlic powder - 1 tsp onion powder - Salt and pepper to taste
Equipment
- Large skillet with a lid - Measuring cups and spoons - Cutting board and knife
Method
1. Begin by heating the olive oil and butter in a large skillet over medium heat. 2. Once the butter has melted, add your chicken breasts to the skillet. 3. Season the chicken with garlic powder, onion powder, and salt and pepper to taste. 4. Cook the chicken for about 5-7 minutes on each side, or until it is cooked through and no longer pink in the middle. 5. Remove the chicken from the skillet and set it aside on a cutting board to rest. 6. Add the uncooked rice to the same skillet that you cooked the chicken in. 7. Stir the rice around in the skillet for a few minutes until it is lightly toasted and golden. 8. Add the chicken broth to the skillet and stir to combine. 9. Bring the mixture to a boil, then reduce the heat to low and cover the skillet with a lid. 10. Let the rice simmer for about 20-25 minutes, or until it is fully cooked and fluffy. 11. Once the rice is done, you can slice your chicken and serve it on top of the rice.
Notes
- You can use any type of rice for this recipe, but I recommend using white rice for the best results. - If you want to add some extra flavor to the rice, try adding some chopped onions, peppers, or mushrooms to the skillet before adding the rice. - This recipe can easily be doubled or tripled if you need to feed a crowd.
- To make this recipe even easier, you can use pre-cooked chicken or rotisserie chicken instead of cooking your own chicken breasts. - If you don't have chicken broth on hand, you can use water instead, but the flavor won't be as rich. - Make sure to let your chicken rest for a few minutes before slicing it to keep it moist and tender.
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