One of my favorite easy dinners growing up was a chicken and rice dish that my mom made. When I saw this dish, it immediately brought me back. Seeing her pull the piping hot dish out of the oven, my sister and I setting the table, getting all of the drinks ready, good memories.
This dish is chicken and rice, just jazzed up.
I love making risotto, it is so calming and relaxing. Maybe it is also the fact that when you are making risotto, you are also having a glass of wine. I mean the bottle is already open. No waste!
- 3 Chicken Breast, halves, boneless, skinless
- ½ teaspoon of Salt
- ½ teaspoon of Garlic Powder
- 1-2 teaspoons of Lemon Pepper
- 2 tablespoons of Olive Oil
- 3 cloves of Garlic, minced
- 1½ cups of Arborio Rice
- ½ cup of White Wine, dry, I always use Chardonnay
- 5-6 cups of Chicken Stock
- 4 Green Onions, chopped
- 1 tablespoon of Lemon Zest
- ¼ cup of Parmesan, grated
- Salt & Pepper, to taste
- 1 tablespoon of Butter, unsalted
- 1 tablespoon of fresh Basil, minced
- 1 tablespoon of fresh Parsley, minced
- Lemon wedges, for serving
- Cut the chicken into bite-sized pieces, place in a bowl. Season the chicken with the salt, garlic powder, and lemon pepper. I add 2+ teaspoons of lemon pepper, because I like the spicy chicken, but start out with 1 teaspoon and adjust. Stir with a spatula to make sure all of the chicken is seasoned.
- Heat the olive oil in a large skillet over medium heat, when hot, add the chicken. Cook for about 10 minutes, stir frying the chicken, until cooked completely and the juices run clear, internal temperature at 165 degrees. Remove the chicken to a clean bowl.
- With the pan still hot, add a tablespoon of oil, if it is dry, add the garlic. Sauté for about 15-30 seconds and then add the rice, toast the rice in the oil until translucent, about 3 minutes. Add the white wine in and stir until the rice has absorbed all of the liquid, continue this process with the chicken stock, adding in 1 cup at a time, stirring consistently, and waiting to add the next until the liquid has been absorbed. Continue this process until the rice is tender, ~20 minutes.
- Stir in the parmesan and lemon zest. Taste and add additional salt and pepper. Stir in the chicken and tablespoon of butter. Toss to melt butter and combine.
- Serve topped with fresh herbs and a squeeze of fresh lemon juice.
Happy Cooking, The Barbee Housewife