It’s easy, relatively hands-off AND delicious. Served with steamed rice and a simple salad it’s about as simple and satisfying as a weeknight meal can get. Be sure to scrape all of the buttery breadcrumbs from the baking sheet onto and over the chicken and rice. Cook, relax and enjoy!
What you will need: 1¼ cups basmati rice
4 Tbsp butter
3 cloves garlic
fresh thyme sprigs
⅓ cup panko
1½ oz Parmesan
3 boneless, skinless chicken breasts
1 head red leaf lettuce
1 small shallot
1 Tbsp red wine vinegar
freshly ground black pepper
Equipment: nonstick skillet
rimmed baking sheet
Recipe steps: 1. Make rice
Preheat oven to 425°F. Combine rice, 2 cups water, and a pinch salt in a small saucepan; bring to a boil. Reduce heat to low, cover, and cook until water is absorbed and rice is tender, 15 minutes. Set aside, covered, 5 minutes. Uncover and fluff with a fork.
Make garlic butter
Meanwhile, peel and finely chop garlic. Strip leaves from half of thyme and discard stems. Combine butter, garlic, thyme, and ¼ teaspoon each salt and pepper in a nonstick skillet over medium heat. Cook, stirring occasionally, until butter is melted. Set aside.
Finely grate Parmesan. Mix Parmesan and panko in a small bowl. Dip chicken in butter mixture and turn to coat being sure that garlic pieces stick (this will prevent them from burning). Place chicken on a rimmed baking sheet and top with panko mixture (it’s OK if some lands on the baking sheet). Scrape any remaining garlic butter over top.
Bake until chicken is cooked through and topping is deeply golden, 18–22 minutes.
Meanwhile, strip leaves from remaining thyme. Trim, peel, and finely chop shallot. Whisk thyme, shallot, 1 tablespoon vinegar, and 2 tablespoons oil in a small bowl; season with salt and pepper.
Trim lettuce and separate leaves. Wash and spin dry. Tear lettuce into bite-size pieces and toss with dressing. Serve chicken over rice, being sure to scrape all the buttery crispy bits from the baking sheet over top. Serve with salad. Enjoy!