Ingredients:

  • 1.5 lbs boneless, skinless chicken breasts, sliced into 1-inch medallions
  • 2 tbsp extra virgin olive oil
  • 2 tbsp unsalted butter
  • 1 cup long-grain white rice
  • 1 small yellow onion, finely diced
  • 4 cloves garlic, minced
  • 1 tsp dried oregano
  • 1.75 cups chicken bone broth
  • 1 cup frozen peas
  • 1 tbsp fresh lemon juice
  • 0.5 tsp lemon zest
  • 0.5 tsp salt
  • 0.25 tsp cracked black pepper
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Season the chicken medallions liberally with salt and pepper. Heat olive oil in a large heavy-bottomed skillet over medium-high heat until shimmering.
  2. Add the chicken in a single layer. Sear for approximately 3 minutes per side until a deep mahogany crust forms. Remove chicken to a plate (it will not be fully cooked).
  3. Lower heat to medium and add butter to the same skillet. Sauté the diced onions until translucent, about 3 minutes.
  4. Add the garlic, dried oregano, and dry rice. Stir constantly for 2 minutes to toast the rice until it smells nutty and edges are translucent.
  5. Pour in the chicken bone broth, using a wooden spatula to scrape up the browned bits (fond) from the bottom of the pan.
  6. Bring to a simmer, then nestle the chicken medallions and any accumulated juices back into the rice. Cover with a tight-fitting lid, reduce heat to low, and cook for 15 minutes.
  7. Remove lid, quickly scatter frozen peas and lemon zest over the top. Replace lid and let sit off the heat for 5 minutes to steam the peas and finish the chicken via carryover cooking.
  8. Stir in lemon juice, fluff with a fork, and garnish with fresh parsley before serving.