Ingredients
CHICKEN
- 4 boneless, skinless chicken breasts, sliced in half horizontally to create four thinner “steaks” (see note 1)
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp sweet paprika
- 1 tsp dried thyme (can be substituted with Italian mixed herbs/Italian seasoning or dried oregano)
- 1 tsp sea salt flakes
- ½ tsp cracked black pepper
- 3 tbsp olive oil
RICE
- ¼ cup (60 ml) water
- 1 onion, finely chopped
- 1 tsp freshly minced garlic
- 2 tbsp unsalted butter
- 1½ cups (300 g) jasmine rice
- Juice of 1 lemon
- 3 cups (750 ml) chicken stock
- Salt and pepper, to taste
TO SERVE
- Fresh thyme sprigs, to garnish
- Sliced lemon
- Green Leafy Salad with Balsamic Dressing
Instructions
Chicken
- Place all the chicken ingredients in a medium bowl. Use your hands to coat the chicken in the marinade as evenly as possible. You can marinate the chicken for up to 24 hours for more depth of flavour, but I hardly ever do this and it’s always just as good.
- Heat a large, deep heavy-based pan over medium–high heat. Cook the chicken for 1–2 minutes on each side side, until the outside is seared. It should still be raw in the centre. Be careful to not cook it the entire way through, as this will cause it to dry out later in the cooking process. Transfer to a plate.
Rice
- Add the water to the same pan to deglaze and scrape up any sticky bits. Once the water has mostly evaporated, add the onion and garlic. Cook, stirring, for 1–2 minutes until slightly softened and fragrant.
- Add the butter and, once melted, stir the rice through.
- Add the lemon juice and the chicken stock and stir them through. Bring to the boil, then immediately reduce the heat to low. Return the chicken to the pan (some of the pieces may be slightly submerged in the liquid and that is okay). Cover and cook for 15 minutes. See note 2 if the rice isn’t cooked or you feel you have too much or too little liquid.
- Once the 15 minutes are up, turn the heat off and leave the chicken and rice to stand, covered, for 10 minutes.
- Remove the chicken from the pan, and use a spoon to stir and fluff up the rice, so that any residual liquid is absorbed. Return the chicken to the pan, sprinkle with fresh thyme and top with lemon slices.
- Serve immediately with a green salad.
Notes
Note 1 – You can use either boneless, skinless chicken breast or thighs.
Note 2 – At this stage, the rice should be completely cooked. If the rice still feels firm, remove the chicken from the pan and set it aside on a plate, loosely covered with foil. Continue cooking the rice, covered, for 5 minutes or until it is cooked through. If you feel there is still too much liquid, don’t panic as the residual liquid will quickly be absorbed when you stir the rice and allow it to sit. If you feel there isn’t enough liquid, add a splash of boiling water (from the kettle) to loosen and continue cooking.
Make ahead
Chicken – Season the chicken and refrigerate in an airtight container up to a day ahead.
Leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. Best reheated in the microwave to retain moisture. Not suitable for freezing.
- Prep Time: 10 mins
- Cook Time: 20 mins plus 10 mins resting time
- Category: mains, chicken, one-pan, one-pot, quick and easy
- Method: pan
- Cuisine: Italian, American, Australian