One-Pot Wonders

One-Pot Brown Butter Chicken and Rice

December  1, 2015
0 Ratings
Photo by em-i-lis
  • Serves 2-4
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

What You'll Need
  • 1 cup long grain white rice
  • 1 teaspoon sea salt, divided
  • zest of 1 lemon
  • 1/3 lemon, juice only
  • cups chicken broth
  • 4 tablespoons butter
  • 1-2 large boneless, skinless chicken breasts
  • Pinch dried oregano
  • freshly ground black pepper
  1. 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.
  2. 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.
  3. 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.

See what other Food52ers are saying.

  • Regine
  • Two Trays Kitchen
    Two Trays Kitchen
  • sexyLAMBCHOPx
  • em-i-lis

8 Reviews

Regine December 3, 2015
This looks good Emi-i-lis. I will try. 2 suggestions though. I am a big rice eater and lover. The bestest rice is a good quality long grain Jasmine rice. I usually buy it either at an International/Asian store or in the Asian aisle of a supermarket. Goya (Latin brand) Jasmine rice is good too. Second, I would suggest you sprinkle something like chopped parsley and/or chives and/or cilantro... on top of the chicken prior to serving in order to "brighten up" the colors of this dish. You could also even sprinkle a tiny bit of turmeric on top of the chicken (before pouring the butter sauce).
em-i-lis December 3, 2015
Thank you, Regine!
Two T. December 2, 2015
Emilis- this sounds superbly simple yet interesting-I have a few questions 1)I'm wondering is there a style/brand of rice you typically use that would definitely cook in the oven for 20 min? (I only have brown basmati on hand and don't think subbing will work). 2) Approx what oz chicken breasts?
em-i-lis December 2, 2015
Hi Salvegging!!
So happy this sounds good to you. A standard long grain white rice will work- I use the whole foods 365 kind but mahatma or the like is also great. You could also use a white jasmine rice. Brown rice would take too long, and the chicken would end up tough.
My chicken breasts were roughly 0.6 to 0.7 pounds each.
Thanks so much!!! E
sexyLAMBCHOPx December 1, 2015
Oy, I just oven baked 2 chicken breasts with Greek flavors and served over salad dinner. I would of made this had I'd seen it earlier. It cold, raining and raw and needed some comfort food. Will try though soon.
em-i-lis December 1, 2015
There will always be cold, rainy days and chicken breasts in need of baking. :) Thanks, sexyLAMBCHOPx. Hope you stay warm and dry tonight and that if you make this, you enjoy it as much as we all did!!
sexyLAMBCHOPx December 2, 2015
call me chops and it's on my To make list! Will let you know!
em-i-lis December 2, 2015
I love it! Chops it is!