Fowl Play
Lemon Herb Roasted Chicken Breast with Chive and Angel Hair Rice Pilaf
45 minutes
Serves 4
DinnerMediterraneanGluten-freeDairy-freeNut-freeShellfish-freeSoy-free
Herb's take
Inspired by Mediterranean comfort and Italian rice-pasta pilafs, this dish layers roasted lemon herb chicken breast over a chive-studded rice pilaf with angel hair, rosemary, and tarragon. You’ll learn how to blend rice and pasta for a plush texture, and why your shallots need some alone time in olive oil.
Equipment needed
- Large oven-safe skillet
Ingredients
Yield
4
Instructions
- 01Preheat oven to 400°F. Pat chicken breasts dry and season both sides with 1 tablespoon olive oil, half the lemon zest, 1 teaspoon rosemary, 1 teaspoon tarragon, salt, and pepper.
- 02Heat a large oven-safe skillet over medium-high with 1 tablespoon olive oil. Sear chicken on both sides until golden, 2-3 minutes per side, then transfer to a plate.
- 03Add shallot to the same skillet and lower heat to medium. Sauté until translucent, about 2 minutes. Stir in the angel hair pieces and cook, stirring, until lightly toasted and nutty, about 2 minutes more.
- 04Add rice to the skillet and toast, stirring, for 1 minute. Pour in chicken broth, half the lemon juice, remaining lemon zest, and a pinch of salt. Stir to combine and bring to a simmer.
- 05Nestle the seared chicken breasts (and any juices) on top of the rice-pasta mixture. Cover tightly with foil or a lid and transfer to the oven. Bake 18–22 minutes, until chicken is cooked through (internal temp 165°F) and rice is tender.
- 06Remove skillet from oven. Immediately transfer the chicken breasts to a plate and tent with foil to rest.
- 07Fold chives, remaining rosemary, and remaining tarragon into the rice pilaf. Drizzle in 2 tablespoons olive oil and remaining lemon juice, fluffing gently with a fork.
- 08Slice the rested chicken breasts. Serve atop the chive rice pilaf, spooning some pilaf juices over the top. Garnish with extra chives if desired. Season with salt and pepper to taste.
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