Garlic Herb Chicken with Steamed Rice
Garlic Herb Chicken with Steamed Rice
Ingredients
For the Garlic Herb Chicken
- 1 1/2 pounds boneless, skinless chicken breasts, about 4 breasts
- 2 tablespoons olive oil
- 4 garlic, cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary, crushed
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon lemon juice, freshly squeezed
- 2 tablespoons fresh parsley, chopped, for garnish
For the Steamed White Rice
- 1 1/2 cups long-grain white rice
- 3 cups water
- 1/2 teaspoon salt
Instructions
- 1
Prepare the chicken: Pat the chicken breasts dry with paper towels. If the breasts are very thick, you can slice them horizontally to create thinner cutlets or pound them to an even thickness (about 3/4 inch).
⏱️ 5 min
- 2
Season the chicken: In a medium bowl, combine the olive oil, minced garlic, dried oregano, dried thyme, dried rosemary, salt, and black pepper. Add the chicken breasts and toss to coat evenly. Let marinate at room temperature for 10-15 minutes while you start the rice.
⏱️ 15 min
- 3
Cook the rice: Rinse the white rice under cold water in a fine-mesh sieve until the water runs clear. In a medium saucepan with a tight-fitting lid, combine the rinsed rice, water, and salt. Bring to a rolling boil over medium-high heat.
⏱️ 5 min
- 4
Steam the rice: Once boiling, reduce the heat to low, cover the saucepan tightly, and simmer for 18 minutes without lifting the lid. After 18 minutes, remove from heat and let stand, still covered, for another 5-10 minutes. Fluff with a fork before serving.
⏱️ 25 min
- 5
Cook the chicken: While the rice is simmering, heat a large skillet or cast-iron pan over medium-high heat. Once hot, add the seasoned chicken breasts in a single layer, ensuring not to overcrowd the pan (cook in batches if necessary). Sear for 5-7 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F).
⏱️ 15 min
- 6
Finish the chicken: Remove the skillet from heat. Drizzle the cooked chicken with fresh lemon juice. Let the chicken rest for 5 minutes before slicing or serving whole.
⏱️ 5 min
- 7
Serve: Divide the steamed white rice among four plates. Top with the garlic herb chicken. Garnish generously with fresh chopped parsley and serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Garlic Herb Chicken with Steamed Rice
Ingredients
For the Garlic Herb Chicken
- 1 1/2 pounds boneless, skinless chicken breasts, about 4 breasts
- 2 tablespoons olive oil
- 4 garlic, cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary, crushed
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon lemon juice, freshly squeezed
- 2 tablespoons fresh parsley, chopped, for garnish
For the Steamed White Rice
- 1 1/2 cups long-grain white rice
- 3 cups water
- 1/2 teaspoon salt
Instructions
- 1
Prepare the chicken: Pat the chicken breasts dry with paper towels. If the breasts are very thick, you can slice them horizontally to create thinner cutlets or pound them to an even thickness (about 3/4 inch).
⏱️ 5 min - 2
Season the chicken: In a medium bowl, combine the olive oil, minced garlic, dried oregano, dried thyme, dried rosemary, salt, and black pepper. Add the chicken breasts and toss to coat evenly. Let marinate at room temperature for 10-15 minutes while you start the rice.
⏱️ 15 min - 3
Cook the rice: Rinse the white rice under cold water in a fine-mesh sieve until the water runs clear. In a medium saucepan with a tight-fitting lid, combine the rinsed rice, water, and salt. Bring to a rolling boil over medium-high heat.
⏱️ 5 min - 4
Steam the rice: Once boiling, reduce the heat to low, cover the saucepan tightly, and simmer for 18 minutes without lifting the lid. After 18 minutes, remove from heat and let stand, still covered, for another 5-10 minutes. Fluff with a fork before serving.
⏱️ 25 min - 5
Cook the chicken: While the rice is simmering, heat a large skillet or cast-iron pan over medium-high heat. Once hot, add the seasoned chicken breasts in a single layer, ensuring not to overcrowd the pan (cook in batches if necessary). Sear for 5-7 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F).
⏱️ 15 min - 6
Finish the chicken: Remove the skillet from heat. Drizzle the cooked chicken with fresh lemon juice. Let the chicken rest for 5 minutes before slicing or serving whole.
⏱️ 5 min - 7
Serve: Divide the steamed white rice among four plates. Top with the garlic herb chicken. Garnish generously with fresh chopped parsley and serve immediately.
⏱️ 5 min