Description

This Easy Herbed Chicken and Rice recipe features tender chicken cubes sautéed to golden perfection and mixed with flavorful caramelized vegetables, fresh herbs, lemon juice, and Parmesan cheese, all combined with fluffy rice cooked in beef broth. A comforting, one-pan dish perfect for a wholesome family meal.

Ingredients

Scale

Rice and Broth

1 1/2 cups long grain white or brown rice
3 cups beef broth

Vegetables and Aromatics

2 extra large carrots, diced
2 medium yellow onions, diced
4 stalks celery, diced
1 cup frozen peas
1/2 head garlic, cloves peeled and minced

Herbs and Seasonings

Kosher salt, to taste
Ground black pepper, to taste
1 medium bunch parsley, minced
Juice of 1 large lemon
1/2 tablespoon dried oregano

Dairy and Cheese

3/4 cup freshly grated Parmesan cheese

Chicken and Coating

3 lbs boneless skinless chicken breasts, diced into 1 inch cubes
1/2 cup unbleached all purpose flour

Oils and Fats

2 tablespoons fat or oil of your choice (olive oil, lard, leftover olive oil from turkey confit, etc.)
2 tablespoons extra virgin olive oil + 3 tablespoons extra virgin olive oil for cooking vegetables

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Instructions

Cook the Rice: Add the rice and beef broth to a rice cooker and cook until tender. If using a saucepan, cook according to package instructions until rice is done. Keep the rice warm for later use by setting the cooker to warm or storing in a turned-off oven.
Caramelize the Vegetables: In a large nonstick skillet, heat 3 tablespoons of extra virgin olive oil over medium heat. Add diced carrots, celery, and onions. Season generously with kosher salt and ground black pepper (about 1/2 teaspoon each). Cook for about 30 minutes, stirring frequently, until vegetables are golden brown and caramelized.
Add Peas and Garlic: Stir in frozen peas and minced garlic into the skillet. Cook for about 3 minutes until garlic becomes fragrant and peas are thawed. Transfer the mixture to a large bowl.
Combine Rice and Veggies: Add the cooked rice to the vegetable mixture. Stir in minced parsley, lemon juice, and Parmesan cheese. Season with a pinch more salt and pepper, then toss gently to combine. Keep warm.
Prepare the Chicken: In a bowl, sprinkle the cubed chicken with flour, half a teaspoon each of kosher salt and black pepper, and dried oregano. Toss well to coat evenly.
Cook the Chicken: Using the same skillet, heat 2 tablespoons of your chosen fat or oil over medium-high heat. Add the seasoned chicken (avoiding excess flour). Cook for 10-15 minutes, stirring occasionally, until the chicken pieces are golden brown on all sides and cooked through.
Combine Chicken and Rice Mixture: Add the browned chicken into the rice and vegetable mixture. Toss well to evenly distribute the chicken throughout.
Serve: Spoon the herbed chicken and rice into bowls and serve warm, enjoying a hearty and flavorful meal.

Notes

Use beef broth for a richer flavor; chicken broth can be substituted if preferred.
Caramelizing the vegetables long enough is key to developing deep flavor.
You can prepare the rice in advance and keep it warm while cooking vegetables and chicken.
Adjust seasoning with salt and pepper to taste after combining all ingredients.
This dish can be made with brown rice for a healthier option; increase rice cooking time accordingly.
Leftover herbed chicken and rice can be refrigerated for up to 3 days and reheated gently.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Main Course
Method: Stovetop
Cuisine: American