Author Notes: It's been cold and rainy here lately, and all I wanted all day was hearty comfort food. Chicken and rice always fits that bill, especially when slicked with a hearty bit of brown butter. I brightened the whole thing with lemon zest and a squeeze of lemon juice but otherwise, it's just the chicken, rice and brown butter shining away. I'm full, comforted and totally satisfied. —em-i-lis
cup long grain white rice
teaspoon sea salt, divided
zest of 1 lemon
lemon, juice only
cups chicken broth
large boneless, skinless chicken breasts
Pinch dried oregano
freshly ground black pepper
- Preheat your oven to 350 degrees Fahrenheit. In a heavy-bottomed skillet (9 or 10") with a lid, put the rice. Sprinkle 1/2 teaspoon sea salt over it and then the lemon zest. Gently pour the chicken broth and lemon juice over and around the rice.
- In the meantime, put the 4 tablespoons of butter in a small pot set over medium-high heat and brown it. Don't let it burn but do let it get nice and nutty.
- While the butter is browning, sprinkle the chicken breast(s) with the remaining sea salt and a pinch of both freshly ground black pepper and oregano. Lay the seasoned chicken breasts atop the rice. Set the skillet over high heat and when the broth has just started to simmer actively, pour the brown butter over the chicken breasts, put the lid on the skillet and slide the covered skillet into the heated oven. Cook for 20 minutes and serve.