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Homemade Chicken Over Rice photo

Chicken Over Rice

A simple, flavorful chicken over spiced basmati rice with a creamy tangy sauce.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings

Equipment

  • Mixing Bowl
  • Skillet or frying pan
  • Cutting Board
  • Chef’s knife
  • Medium saucepan with lid
  • Fork

Ingredients
  

  • 1 pound chicken breast
  • 1 tablespoon lemon juice for marinade
  • 1/2 tablespoon oregano, dried
  • 1/4 tablespoon paprika
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon ground cumin
  • 2 cloves garlic, minced
  • 1/2 teaspoon salt for marinade
  • 1/4 teaspoon black pepper for marinade
  • 2 tablespoons olive oil for cooking
  • 1/2 cup mayonnaise for sauce
  • 3/4 cup Greek yogurt for sauce
  • 1 tablespoon sugar for sauce
  • 2 tablespoons rice vinegar for sauce
  • 1 teaspoon lemon juice for sauce
  • 1/2 teaspoon salt for sauce
  • 1/4 teaspoon black pepper for sauce
  • 1 cup basmati rice
  • 2 tablespoons butter
  • 1/2 teaspoon curry powder
  • 1/4 teaspoon cumin
  • 2 cups chicken broth, low sodium
  • 1/4 teaspoon salt for rice
  • 1/4 teaspoon black pepper for rice

Instructions
 

  • In a mixing bowl combine 1 tbsp lemon juice, 1/2 tbsp dried oregano, 1/4 tbsp paprika, 1/4 tsp ground coriander, 1/4 tsp ground cumin, minced garlic, 1/2 tsp salt, 1/4 tsp pepper, and 2 tbsp olive oil.
  • Add the chicken breasts to the marinade, toss to coat, and refrigerate for at least 10 minutes or up to 2 hours.
  • Heat a skillet over medium-high heat and cook the marinated chicken 4–5 minutes per side, or until golden and cooked through. Remove and let rest on a cutting board for 10 minutes, then slice into strips or bite-sized pieces.
  • While the chicken rests, make the sauce by whisking together 1/2 cup mayonnaise, 3/4 cup Greek yogurt, 1 tbsp sugar, 2 tbsp rice vinegar, 1 tsp lemon juice, 1/2 tsp salt, and 1/4 tsp pepper in a bowl; set aside.
  • Make the rice: melt 2 tbsp butter in a medium saucepan over medium heat. Add 1/2 tsp curry powder and 1/4 tsp cumin and cook 1–2 minutes until fragrant.
  • Add 1 cup basmati rice and toast for 4–5 minutes, stirring frequently. Pour in 2 cups low-sodium chicken broth, 1/4 tsp salt, and 1/4 tsp pepper, bring to a boil.
  • Reduce heat to medium, cover, and simmer for 15 minutes. Remove from heat and let sit, covered, for 15 minutes more, then fluff with a fork.
  • To serve, divide the rice among plates, top with sliced chicken, and spoon the creamy sauce over the chicken.

Notes

  • Store components separately in airtight containers for 3–4 days.
  • Freeze cooked rice and chicken separately for up to 3 months.
  • Thaw frozen items overnight in the refrigerator before reheating.
  • Reheat in the microwave or in a skillet over medium heat.