Entree: United States – Garlic-Sautéed Chicken Breast with Broccoli and Basmati Rice (One-Pan)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 20 min

Additional 5 min

Total 35 min

Ingredients

- 4 boneless, skinless chicken breasts, approx. 6 oz (170 g) each (total approx. 24 oz (680 g))
- 1 1/2 cups (285 g) basmati rice
- 3 cups (720 ml) low-sodium chicken broth or water
- 3 tbsp (45 ml) olive oil, divided
- 5 cloves (15 g) garlic, minced
- 4 cups (360 g) broccoli florets
- 1 tsp (5 g) kosher salt, or to taste
- 1/2 tsp (1 g) black pepper
- 1/2 tsp (2 g) red pepper flakes (optional)
- 2 tbsp (30 ml) butter (optional, for finishing)
- Lemon wedges for serving (optional)

Instructions

1. Step 1: Heat 2 tbsp (30 ml) oil in a large deep skillet or sauté pan over medium-high heat. Season chicken breasts with salt and pepper; sear 3–4 minutes per side until golden. Remove chicken and set aside. Add remaining oil and minced garlic to the pan, sauté 30 seconds until aromatic, then add basmati rice and stir to coat.
2. Step 2: Pour in 3 cups (720 ml) broth, return chicken to the pan, bring to a gentle simmer, cover and cook 10 minutes; add broccoli florets on top, re-cover and continue until rice is tender, chicken registers 165°F (74°C), and broccoli is crisp-tender, about 8–10 more minutes. Remove from heat, stir in butter if using, rest 5 minutes, and serve with lemon wedges.