Description
Seared Chicken Breasts on Garlic Parmesan Rice Recipe
Ingredients
For the Chicken:
4 boneless, skinless chicken breasts
2 tbsp olive oil
1 tsp garlic powder
1 tsp onion powder
1/2 tsp paprika
1/2 tsp dried oregano
Salt and pepper, to taste
For the Garlic Parmesan Rice:
1 cup (190 g) long-grain white rice
2 cups (475 ml) chicken broth
3 cloves garlic, minced
1/2 cup (50 g) grated Parmesan cheese
2 tbsp butter
1 tbsp olive oil
2 tbsp fresh parsley, chopped (optional, for garnish)
Instructions
Season and Sear the Chicken:
Pat chicken breasts dry with paper towels.
Season with garlic powder, onion powder, paprika, oregano, salt, and pepper.
Heat olive oil in a large skillet over medium heat. Sear the chicken breasts for 4-5 minutes per side until golden brown and cooked through (internal temperature should reach 165°F/74°C). Remove and set aside.
Prepare the Garlic Parmesan Rice:
In the same skillet, add butter and olive oil. Sauté minced garlic until fragrant, about 1 minute.
Stir in the rice and toast for 1-2 minutes.
Pour in chicken broth, bring to a boil, then reduce heat to low. Cover and simmer for 15-18 minutes, or until rice is tender and liquid is absorbed.
Stir in Parmesan cheese and fluff the rice with a fork.
Assemble and Serve:
Place seared chicken breasts on top of the garlic Parmesan rice.
Garnish with fresh parsley and serve warm.
Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 4
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Step-by-Step Guide
Begin by patting the chicken breasts completely dry; this is crucial for a proper sear. Combine the dry spices in a small bowl for even distribution. Heat the oil in your skillet until it shimmers before adding the chicken. Sear without moving for 4-5 minutes to develop a golden crust. After removing the chicken, use the flavorful fond left in the pan as the base for your rice. Toast the rice in the butter and garlic for a full 2 minutes to add a nutty depth. When simmering the rice, keep the heat low and do not lift the lid for at least 15 minutes to ensure proper steaming. Finally, let the cooked rice rest off heat for 5 minutes before fluffing and stirring in the Parmesan.
Serving Suggestions
This hearty dish pairs beautifully with a simple green salad dressed with a light vinaigrette to cut through the richness. For a vegetable side, consider roasted asparagus, sautéed green beans, or steamed broccoli. A slice of crusty bread is perfect for soaking up any extra sauce. To elevate the presentation, slice the chicken breasts on a diagonal before placing them over the rice, and finish with a sprinkle of extra Parmesan and parsley.
How-to Summary
Dry and season chicken, then sear until golden and cooked through. Remove chicken. In the same pan, sauté garlic, toast rice, then add broth and simmer until tender. Off heat, stir Parmesan into the rice. Serve chicken over the rice and garnish.
Frequently Asked Questions
Can I use chicken thighs instead of breasts? Yes, boneless, skinless thighs work wonderfully. Adjust cooking time slightly, as they may cook faster. Ensure the internal temperature reaches 165°F.
My rice is still hard after simmering. What happened? The heat was likely too high, causing the liquid to evaporate before the rice cooked. Next time, ensure a very low simmer and add a few extra tablespoons of broth if needed, cooking until absorbed.
How can I make this dish creamier? After stirring in the Parmesan, add 2-3 tablespoons of heavy cream or full-fat coconut milk. Stir gently until incorporated for a richer texture.
Can I use pre-cooked or instant rice? It’s not recommended for this method. The toasting step and slow simmer in broth are key for flavor. Using pre-cooked rice will result in a mushy texture.
How do I store and reheat leftovers? Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of broth or water to prevent the rice from drying out.
Common Mistakes to Avoid
- Not drying the chicken: Moisture on the surface creates steam, preventing a good sear.
- Crowding the pan: Sear chicken in batches if necessary to avoid steaming and ensure browning.
- Lifting the lid while rice simmers: This releases essential steam and can lead to undercooked rice.
- Adding Parmesan over high heat: High heat can cause the cheese to clump or become oily. Always stir it in off the heat.
- Using pre-grated Parmesan from a canister: It often contains anti-caking agents that don’t melt smoothly. Freshly grated Parmesan is superior for texture and flavor.
Conclusion
This Seared Chicken Breasts on Garlic Parmesan Rice recipe is a testament to how simple techniques can yield extraordinary flavor. By mastering the sear and toasting the rice, you create a deeply satisfying one-pan meal that feels both comforting and elegant. It’s a versatile foundation—perfect for a weeknight yet impressive enough for guests. Remember the key steps: pat the chicken dry, don’t rush the sear, and let the rice steam undisturbed. With this guide, you’re equipped to avoid common pitfalls and create a flawless, delicious dinner every time.