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Pan-Seared Chicken with Rice Pilaf
80% authentic · European
Juicy pan-seared chicken breast served alongside a flavorful rice pilaf, seasoned simply with salt and pepper.
Ingredients
- Chicken200g
- Rice1 cup
- Cooking oil1 tbsp
- Saltto taste
- Black pepperto taste
- Water2 cups
- Onion1/2, finely chopped
Steps
- 1
Season the chicken breasts generously with salt and black pepper.
- 2
Heat cooking oil in a skillet over medium-high heat. Sear chicken breasts for 5-7 minutes per side, until golden brown and cooked through.
- 3
Remove chicken from skillet and set aside. Let it rest.
- 4
In the same skillet, add a little more oil if needed. Sauté the chopped onion until softened, about 3-5 minutes.
- 5
Add the rice to the skillet and toast for 1-2 minutes, stirring constantly.
- 6
Pour in the water, season with salt and pepper. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes, or until rice is tender and liquid is absorbed.
- 7
Fluff the rice pilaf with a fork. Serve the pan-seared chicken alongside the rice pilaf.
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