Chicken and rice with herbed truffle butter is a restaurant quality meal that you can easily make right in your own kitchen! This is a really simple, flavorful recipe that is sure to impress your family and friends.
Truffle Butter
Truffle ButterTruffle butter is what makes the sauce so flavorful and brings this dish to a whole new level. Truffles have a distinct, earthy flavor that is intoxicating! Truffle butter is butter that has been infused with tiny pieces of truffles.
Truffles are one of the most expensive foods in the world and are considered a rare delicacy. Depending on what kind and what season, truffles can cost anywhere from hundreds of dollars per pound to thousands of dollars per pound! Truffle butter is an economical way to enjoy the luxurious flavor of truffles.
Artzy Foodie Tip: Truffle oil is another inexpensive way to impart the flavor of truffles into a dish.
The Rice
The RiceThe first thing you need to do is get the rice cooking. Generally speaking, you use 1 part rice to 2 parts water. Follow package directions for the rice to water ratio to make sure the rice turns out perfectly.
Bring the rice and water to a boil, cover, turn the heat to low, and simmer until the water is absorbed, about 20 minutes. Remove the pan from the heat and allow the rice to sit another 10 minutes. Remove the lid and fluff the rice with a fork.
Be sure not to remove the lid until the rice has finished resting. Keeping the rice covered allows for even cooking from top to bottom, and the resting period allows the steam to finish the cooking process. This method almost always results in perfectly cooked, fluffy rice.
If you find that your rice is crispy at the bottom, it could be that you need to use a pan with a heavier bottom. You could also use a rice cooker, which turns out perfect rice every time.
Artzy Foodie Tip: For evenly cooked fluffy rice, use a heavy bottomed pan or a rice cooker to cook the rice.
The Chicken
While the rice is cooking, pat your boneless skinless chicken breasts dry with a paper towel. Season the chicken with salt and pepper on both sides.
In an oven proof pan, over medium high heat, sear the chicken breasts about 3 minutes on each side until they are browned. Put the pan in a 375 degree oven for about 7-8 minutes, or until a meat thermometer reaches 150-155 degrees.
Cover the chicken and let it rest while you make the sauce.
Artzy Foodie Tip: Cutting in to the chicken right away will dry it out. Resting it will make sure every bite is juicy and delicious!
The Sauce
To make the sauce, which turns this meal into something really special, melt some truffle butter with regular butter. Truffle butter has a very strong flavor. A small amount goes a long way.
When I make this sauce I use 1 part truffle butter to 2 parts regular butter . When the butter is melted, add some roasted garlic, some fresh herbs, and a little squeeze of lemon juice.
Pour your truffle infused sauce over the rice, top the rice with a juicy chicken breast, and pour more sauce over the top. This is a simple, yet elegant chicken dinner that is great for company or for a romantic date night!
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Mushroom and Goat Cheese Pasta
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Chicken and Rice with Herbed Truffle Butter
Ingredients
- 1 cup white rice
- 2 cups water
- 4 boneless skinless chicken breasts
- salt & pepper to taste
- 1 Tbsp oil
- 2 Tbsp truffle butter
- 4 Tbsp butter
- 2 cloves roasted garlic smashed
- 1 tsp fresh thyme chopped
- 1 tsp fresh rosemary chopped
- 1/2 lemon
Instructions
- Preheat the oven to 375 degrees
- Add the rice and water to a heavy bottomed sauce pan. 1 cup rice and 2 cups of water is a general rule of thumb. Follow package directions for the rice to water ratio.
- Bring to a boil, cover, reduce the heat to low and simmer for 20 minutes.
- Remove the rice from the heat and allow to rest for 10 minutes.
- Remove the lid and fluff the rice with a fork.
- While the rice is cooking, pat dry 4 boneless skinless chicken breasts.
- Season both sides of the chicken with salt and pepper.
- Heat the oil in a large oven safe pan and cook the chicken on medium-high heat 3-4 minutes on each side, until browned.
- Put the chicken in the oven for about 8 minutes or until a meat thermometer reaches 150-155 degrees, cover and let rest for 10 minutes.
- In a pan, over medium heat, melt the butter and truffle butter, add the smashed cloves of garlic and mix together, add the fresh herbs, and squeeze half of a lemon.
- Divide the rice between 4 plates and pour a small amount of sauce over the rice.
- Top each serving of rice with a chicken breast, and pour the remaining sauce over each chicken breast.
