HERB

Flavor Engine  ·  Machine-Generated  ·  Empirically Delicious

Sign in
Chive Talking hero image

Chive Talking

Herbaceous Lemon Chicken with Angel Hair–Rice Pilaf

40 minutes
Serves 4
DinnerMediterraneanGluten-freeDairy-freeNut-freeShellfish-freeSoy-free
Herb's take

This dish fuses Italian pilaf vibes with a French herbal twist, all in one skillet. You'll learn an easy way to combine pasta and rice and coax big flavor from every bit of chicken.

Ingredients

Yield
4

Instructions

  1. 01
    Pat the chicken breast dry and cut into 1/2-inch thick cutlets. Season both sides generously with salt and black pepper.
  2. 02
    Heat 1 tablespoon olive oil in a large skillet over medium-high. Sear the chicken until golden and just cooked through, about 3 minutes per side. Transfer to a plate and tent loosely with foil.
  3. 03
    Lower the heat to medium. Add 1 tablespoon olive oil and the shallot to the skillet. Cook, stirring, until softened, about 2 minutes.
  4. 04
    Add the rosemary and tarragon. Stir until fragrant, about 30 seconds.
  5. 05
    Toss in the rice and angel hair pasta. Stir for 2–3 minutes to toast lightly and coat with the oil and herb flavors.
  6. 06
    Pour in 2 cups water. Scrape any browned bits from the bottom of the pan. Season with 1 teaspoon salt and a few cracks of black pepper. Bring to a simmer, then cover and reduce heat to low.
  7. 07
    Cook until the rice and pasta are tender and the water is mostly absorbed, about 15–18 minutes.
  8. 08
    While the pilaf cooks, slice the rested chicken thinly across the grain.
  9. 09
    When the pilaf is done, stir in the lemon zest and juice, half the chives, and 1 tablespoon olive oil. Fluff with a fork.
  10. 10
    Pile the rice-pasta pilaf onto plates. Top with sliced chicken and the remaining chives. Serve immediately.

Want your own recipe?

Toss me some ingredients in the Recipe Lab and I'll invent three recipes on the spot. Just for you.