Sunday, April 21, 2013

Quick + Easy Chicken & Rice

Well, the name says it all. I feel a little silly for posting something to simple, but this is one of my husbands favorite meals and he convinced me that it should be on here. I would seriously say we have this at least once a week. It's just so fast to prepare and so deliciously comforting also. Now I will say that I have to give a lot of credit to the cast iron skillet here. I recently made this in a regular non-stick pan, and it just didn't come out the same. It was still good, but nowhere near as good. The cast iron makes it special. Are you totally sick of seeing me use my cast iron yet? I'm obsessed with it! If you don't have one, don't walk, RUN and get one - they just make almost everything taste so much better! Let's get to it, shall we?

4 Boneless Skinless Chicken Breast, rinsed and trimmed of excess fat
3 Bags Boil-In-Bag Rice (this is part of what makes this meal so quick!)
4 Tablespoons Butter
1 Tablespoon Olive Oil
Garlic Powder
Seasoned Salt (such as Lawry's)
Salt & Pepper

In a large pot fill with water and cook rice according to package directions. When the rice is finished I usually pour the pot with the bags into a strainer, then I cut the bags open, and carefully dump them into the pot that I cooked them in, and set them on the stove while I finish the chicken, which you can start while the rice is cooking.

In a skillet on medium high heat, add 1 tablespoon of butter and your olive oil. Once the butter melts into the olive oil, place your chicken into the pan and season well with salt, pepper, garlic powder and your seasoned salt. Cook about 4 minutes on that side, and then flip and season that side as well and cook for another 4-5 minutes, until the juices inside run clear.

Remove the chicken onto a clean plate and set aside. Turn your heat down to low and melt your remaining 3 tablespoons of butter in the pan you cooked your chicken in (do NOT scrape out any bits, you want all of that flavor) and once it has melted, dump your rice into the pan and keep stirring it around, gently scraping the bottom of the pan with a wooden spoon, you will see all of the yummy bits and beautiful color start to flavor your rice. Once you feel like you've gotten everything off of the bottom and mixed it well, take a little taste and see if you need any salt & pepper, I always add some, because while the drippings give the rice amazing flavor, it still needs some seasoning. 

Nestle the chicken into the rice and let the pan sit for 5-10 minutes. Great served with a veggie and/or some rolls/biscuits/etc.

Serves 4


Printable Recipe Card Here:
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1 comment:

  1. This is my kinda meal!! I need to get me a cast iron skillet, ASAP!


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