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Brown-Butter Chicken with Corn-Tomato Rice

Browned butter gives stock-cooked rice a toasted aroma, while corn, seared chicken, and a fresh tomato topping keep the supper light and lively.

Sliced seared chicken sits beside glossy corn and parsley rice with a fresh tomato, rosemary, and lemon topping.

This skillet-and-saucepan supper puts its richest flavor in the rice, where a small measure of browned butter coats each grain before stock goes in. Sweet corn softens into the pot, and a cool tomato, rosemary, and lemon topping brings freshness to the chicken and rice.

Brown the butter gently

The butter should turn amber and smell nutty before the rice is added. Stirring the grains through it briefly distributes that flavor without requiring a large amount of butter in the finished dish.

Once the stock is in, keep the saucepan covered through most of the simmer. Opening it repeatedly releases steam and can leave the rice unevenly cooked.

Choose tomatoes for flavor

The topping is meant to taste fresh and lightly acidic, with rosemary and lemon seasoning the tomatoes rather than masking them. Use ripe chopped tomatoes when they are flavorful; when large tomatoes are mealy or out of season, halved ripe cherry tomatoes are a reliable alternative.

Rice grains are coated in amber brown butter in a saucepan before stock and corn are added. — Rice toasts in browned butter before stock is added, with fresh corn ready to finish the pot.

Sear while the rice simmers

Pressing the chicken to an even thickness helps it cook at a steady pace in the skillet. Let the first side take on a golden crust before turning, then use an instant-read thermometer at the thickest part to check doneness.

Add corn near the end

Fresh kernels and frozen kernels both work in the rice, but either should go in near the end so the grains have time to cook without the corn turning soft. Frozen corn can go in directly from the freezer; cover the pot again and check that the kernels are hot before serving.

Separate rice grains, sweet corn, parsley, and a tender seared chicken slice show the finished textures. — A forkful shows separate, glossy rice grains with corn and chopped parsley beside a slice of seared chicken.

Brown-Butter Chicken with Corn-Tomato Rice

4 servings

45 minutes total

Ingredients

• 1 1/2 lb boneless, skinless chicken breasts
• 1 1/2 cups long-grain white rice
• 2 1/4 cups low-sodium chicken stock
• 1 1/2 tbsp unsalted butter
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• 1 tbsp olive oil, divided
• 1 tsp kosher salt, divided
• 1/2 tsp freshly ground black pepper, divided
• 1 tsp finely chopped fresh rosemary
• 1 medium lemon
• 1/4 cup chopped flat-leaf parsley

Method

Mix the tomato topping
Chop 1 cup ripe tomatoes; when large tomatoes are mealy or out of season, use 1 cup ripe cherry tomatoes, halved, instead. Stir in the rosemary, finely grated lemon zest, 1 tbsp lemon juice, 1 tsp olive oil, 1/4 tsp salt, and 1/8 tsp pepper.
Look for: The tomatoes are glossy and lightly coated, with rosemary and lemon evenly distributed.
Season the chicken
Pat the chicken breasts dry and press each to an even thickness of about 3/4 inch. Season both sides with 1/2 tsp salt and 1/4 tsp pepper so the surface is evenly speckled.
Look for: The chicken pieces are even in thickness and have a light, even seasoning.
Brown butter and toast rice
Melt the butter in a saucepan over medium-low heat, swirling until the milk solids turn amber and smell nutty. Add the rice and stir for 1 minute, coating the grains without letting the butter darken further.
Look for: The butter smells toasted and the rice grains look lightly glossy.
Simmer the rice
Pour in the stock and add 1/4 tsp salt, scraping the pan bottom once to release toasted butter solids. Bring to a gentle boil, cover, reduce to low, and cook for 15 minutes without lifting the lid.
Look for: The covered pot gives a quiet, steady simmer rather than a vigorous boil.
Sear the chicken
While the rice simmers, heat 2 tsp olive oil in a skillet over medium-high heat. Add the chicken and sear about 4 minutes per side, turning once, until browned and the thickest part reaches 165 F.
Look for: The surface is golden and the thickest part of each breast registers 165 F.
Finish the corn rice
After the rice has cooked for 15 minutes, fold in 1 cup fresh corn kernels; if fresh corn is unavailable, add 1 cup frozen kernels straight from the freezer instead. Cover and cook 5 minutes more, until the corn is hot and the rice is tender.
Look for: The rice is tender with separate grains, and the corn is hot throughout.
Rest chicken and fluff rice
Transfer the chicken to a clean plate and rest it for 5 minutes so its juices settle. Fluff the rice with a fork, fold in the parsley, and taste for seasoning while the pot is uncovered.
Look for: The chicken juices settle during the rest and the parsley is distributed through the rice.
Serve with the fresh topping
Slice the chicken across the grain and serve it beside the brown-butter corn rice. Spoon the tomato, rosemary, and lemon topping over the chicken just before bringing the plates to the table.
Look for: The warm chicken and rice are finished with a cool, bright tomato topping.