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 recipe that I look forward to eating over and over. When I know we’re having this dish for dinner, I wake up with a huge smile on my face!
The first thing you need to do is get the rice cooking. Bring the rice and water to a boil, cover, turn the heat to low, and let sit until the water is absorbed and the rice is fluffy. More detailed instructions for making the perfect white rice can be found in my cilantro lime rice post.
While the rice is cooking, get a boneless skinless chicken breast and pat it dry.
Lay out some plastic wrap and cover your chicken breast. Pound with a mallet until the chicken breast is about 1/4 inch thin and even.
Season the chicken with salt and pepper on both sides. Then, cook the chicken breast in some oil a few minutes on each side until done through. Don’t go cutting into the chicken to see if it’s done. That will just dry it out. If you’re unsure, use a meat thermometer and cook until it reaches 165 degrees. Be sure to let your chicken rest while you make the sauce. Resting it will make sure every bite is juicy and delicious!
To make the sauce, which turns this meal into something really special, melt some truffle butter with regular butter. When the butter is melted, add some smashed garlic confit (which you can learn to make here), some fresh herbs, and a little squeeze of lemon juice. The truffle butter is what makes the sauce so flavorful and brings this dish to a whole new level. It’s expensive and difficult to find, but you only use a small amount at a time, and it’s so worth the extra cost. Once you try it, your mouth will water for it!
Pour that heavenly sauce over the rice, top with that juicy chicken breast, and pour more sauce over the top. This is no ordinary chicken dinner. This is a “winner winner chicken dinner”, that’s for sure!