Name: Success Boil-in-Bag Basmati Rice and Lemon Herb Chicken Skillet
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 1 bag Success Boil-in-Bag Basmati Rice; 2 boneless, skinless chicken breasts; Salt and pepper; 2 tbsps olive oil; 2 cloves garlic, minced; 1 tsp dried oregano; 1 tsp dried basil; Juice of 1 lemon; 1/2 cup dry white wine or chicken broth; Salt and pepper to taste; Fresh herbs of choice to mix in + garnish; Lemon slices (for garnish)

Success Basmati Rice and Lemon Herb Chicken Skillet

Rachaell

Success Basmati Rice and Lemon Herb Chicken Skillet

If you’re looking for quick, easy, and delicious dinner inspiration, I’ve got you covered! This Basmati Rice and Lemon Herb Chicken Skillet is a complete meal that comes together in no time, thanks to the convenience of @SuccessRice. Their boil-in-bag basmati rice makes it simple to create a flavorful dish without the hassle, perfect for busy weeknights. The light and refreshing lemon herb seasoning pairs beautifully with the tender chicken and fluffy rice, while the addition of your favorite vegetables makes it even more nutritious. It’s a versatile meal that can be customized to fit your taste and schedule—dinner doesn’t get any easier than this! #Ad #SuccessRicePartner

Success Boil-in-Bag Basmati Rice and Lemon Herb Chicken Skillet

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Ingredients

1 bag Success Boil-in-Bag Basmati Rice
2 boneless, skinless chicken breasts
Salt and pepper
2 tbsps olive oil
2 cloves garlic, minced
1 tsp dried oregano
1 tsp dried basil
Juice of 1 lemon
1/2 cup dry white wine or chicken broth
Salt and pepper to taste
Fresh herbs of choice to mix in + garnish
Lemon slices (for garnish)

Instructions

Fill a medium pot with 3 quarts of water. Submerge Boil-in-Bag rice in the water. Bring to a boil, and boil for 8-10 minutes. Using a fork, remove the cooked rice from the water.
Meanwhile, season chicken breasts with salt and pepper. Heat 1 tbsp olive oil in a large skillet over medium heat. Add chicken breasts and cook covered for 5-6 minutes on each side until golden brown and cooked through. Remove from the skillet and set aside.
Add 1 tbsp of olive oil back into the pan and add garlic. Sauté for 1-2 minutes, until fragrant. Stir in oregano, basil and lemon juice. Cook additional minute.
Pour in the wine/chicken broth to deglaze pan. Simmer for 2-3 minutes to create a light sauce. Season with salt and pepper. Stir in the cooked basmati rice.
Slice chicken into strips and lay over bed of rice.
Remove from heat. Garnish with lemon and parsley. Enjoy!