One Pan Lemon Basil Chicken and Rice
A simple one-pan skillet meal of seared chicken on tender lemon-basil rice ready in about 30 minutes.
Servings: 5 servings
Ingredients
- 1 1/2 pounds boneless skinless chicken breasts about 3–4 breasts
- 1 tablespoon olive oil
- salt to taste
- freshly ground black pepper to taste
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon dried basil
- 1 tablespoon butter
- 1 cup long grain white rice uncooked
- 2 1/4 cups low-sodium chicken broth
- 1 lemon juice of 1 lemon
- 1/4 cup fresh basil leaves chopped and divided
Instructions
- Season the chicken breasts on both sides with salt, freshly ground black pepper, garlic powder, onion powder, and dried basil.
- Heat the olive oil in a large skillet with a fitted lid over high heat until shimmering.
- Add the chicken and sear for 1–2 minutes per side until browned but not cooked through, then transfer the chicken to a plate.
- Reduce heat to medium and add the butter to the same pan; stir with a wooden spoon to scrape up browned bits.
- Add the uncooked rice and sauté, stirring, for 2–3 minutes until the rice is lightly toasted.
- Pour in the chicken broth, lemon juice, and 3 tablespoons of the chopped fresh basil; stir to combine and bring the mixture to a boil.
- Once boiling, nestle the seared chicken on top of the rice, cover, reduce heat to low, and simmer for about 20 minutes until the liquid is absorbed and rice is tender.
- Remove from heat, garnish with the remaining tablespoon of chopped basil, and serve immediately.
Equipment
- large skillet with fitted lid
- Measuring Cups and Spoons
- Wooden Spoon
- Plate
Notes
- Use low-sodium broth to control salt.
- Trim excess fat from chicken breasts before seasoning.
- Do not over-sear the chicken since it finishes cooking with the rice.
- Reserve a tablespoon of basil for garnish.
- Check rice at 20 minutes and add a splash of broth if not fully tender.