Instructions
Step 1: Season the chicken breasts with oregano, thyme, garlic powder, salt, and pepper.
Step 2: In a large skillet over medium heat, heat olive oil. Sear the chicken breasts for 4-5 minutes per side until golden brown (they don’t need to be fully cooked yet). Remove and set aside.
Step 3: In the same skillet, melt the butter. Add the diced onion and carrots; sauté for 3-4 minutes until softened.
Step 4: Stir in the rice and toast for 1-2 minutes. Pour in the chicken broth and lemon juice, and bring to a simmer.
Step 5: Nestle the chicken breasts back into the skillet. Cover and cook on low heat for 20-25 minutes, until the rice is tender and the chicken is cooked through.
Step 6: Remove from heat, sprinkle with chopped parsley, and serve with lemon wedges for an extra burst of citrus.
Storage Information
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth if needed to keep the rice moist. You can also freeze portions for up to 2 months; thaw overnight before reheating.
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