⏳ Yield & Time

Yield: 2 servings

Preparation Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

🍽 Ingredients

• 1 cup Long-grain white rice
• 1 3/4 cups Water
• 1.5 lbs Boneless, skinless chicken breasts
• to taste Salt
• to taste Black pepper
• 6 tablespoons Butter
• 4-6, minced Garlic cloves
• 1/4 cup Dry white wine (optional)
• for garnish Fresh parsley or chives (optional)

📖 Instructions

1. First things first, let’s get that rice cooking. Rinse 1 cup of long-grain white rice under cold water until the water runs clear—this helps remove excess starch. Then, follow the instructions on your rice cooker or saucepan. I usually add about 1 3/4 cups of water to 1 cup of rice and let it simmer for about 15-20 minutes. Easy peasy, lemon squeezy!
2. Next up, the star of the show: the chicken! Pat 1.5 lbs of boneless, skinless chicken breasts dry with paper towels, then season generously with salt and pepper. I like to use kosher salt – that stuff is amazing. Now, melt 4 tablespoons of butter in a large skillet over medium-high heat. Once melted, add the chicken breasts. Cook for about 5-7 minutes per side, or until golden brown and cooked through. Don't rush this; ensure the chicken is fully cooked and the juices run clear when pierced with a fork. Remember, undercooked chicken is a big no-no!
3. Now, for the magical garlic butter sauce! Mince 4-6 cloves of garlic (more if you're a garlic fiend like me!). Once the chicken is almost cooked, add the minced garlic to the skillet and cook for about 30 seconds, or until fragrant. Don't burn the garlic; it'll taste bitter. Stir in 1/4 cup of dry white wine (optional, but adds a nice depth of flavor!) and bring to a simmer. Reduce heat to low, add 2 tablespoons of butter, and stir until melted and smooth. The sauce should be slightly thickened but still pourable.
4. Once the chicken is cooked, remove it from the skillet and set aside to rest for a few minutes. It's a good idea to let the chicken rest before slicing to retain its juiciness. This is a tip a master chef once told me! Then, slice the chicken into bite-sized pieces, and toss gently into the garlic butter sauce to coat. Serve immediately over the cooked rice. Garnish with fresh parsley or chives, if desired. Boom! You just made a restaurant-quality meal at home. Don’t forget to pat yourself on the back!
5. One last, important thing: taste and adjust your seasonings before serving! Some recipes just aren’t perfect on the first try. Don’t be afraid to make it your own! A pinch more salt? A dash of lemon juice? Go for it! This dish is all about flavor and experimentation, so have fun with it. And please, share your culinary creations and tweaks; I love hearing from you all!

📝 Notes

• For extra flavor, marinate the chicken in a mixture of olive oil, lemon juice, and herbs for at least 30 minutes before cooking.
• If you don't have white wine, you can substitute chicken broth or simply omit it entirely.