Lemony Chicken Breasts with Rice |
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Prep Time: 10 Minutes Cook Time: 180 Minutes |
Ready In: 190 Minutes Servings: 4 |
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Chicken and rice are perfect dinner partners, so simplify your dinnertime prep by cooking them together in the slow cooker. All you need to add is a simple side dish, such as microwave-steamed veggies, and you've got a meal. Ingredients:
4 tablespoons unsalted butter |
1 onion, finely chopped |
2 garlic cloves, finely chopped |
4 boneless chicken breast halves |
salt and pepper |
4 cups canned low-sodium chicken broth |
1/4 cup lemon juice |
2 cups long-grain rice |
1/4 cup finely chopped fresh parsley |
Directions:
1. Melt 2 Tbsp. butter in a large skillet over medium high heat. Add onion and cook until softened, stirring occasionally, 4 to 5 minutes. Add garlic and cook 1 minute longer. Scrape into slow cooker.
2. Sprinkle chicken with salt. Melt remaining 2 Tbsp. butter in skillet over medium high heat until foaming. Add chicken breast halves and cook until browned, about 2 minutes per side. Transfer to slow cooker.
3. Add 1 cup broth and lemon juice to skillet and bring to a boil, scraping browned bits from bottom of pan. Add to the slow cooker, along with remaining broth, rice and 1 tsp. salt. Stir, cover and cook on low until chicken is cooked through and rice is tender, 2 to 3 hours. Remove chicken, stir parsley into rice and season with salt and pepper. Divide rice onto 4 plates and top each with a piece of chicken; serve immediately.
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