Ingredients:

  • 2 tbsp unsalted butter
  • 1 medium yellow onion, diced
  • 2 medium carrots, sliced into rounds
  • 2 stalks celery, sliced
  • 3 cloves garlic, minced
  • 1 lb boneless skinless chicken breast, cubed
  • 3/4 cup long-grain white rice, uncooked
  • 8 cups low-sodium chicken broth
  • 1 tsp dried thyme
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 cup fresh parsley, chopped
  • 1 tbsp fresh lemon juice

Instructions:

  1. Melt the butter over medium heat. Add the onion, carrots, and celery. Sauté for 5–7 minutes until the onions are translucent and the vegetables smell fragrant. Stir in the minced garlic and cook for 60 seconds.
  2. Pour in the chicken broth and stir in the dried thyme, salt, and pepper. Bring the liquid to a rolling boil. Carefully stir in the cubed chicken and uncooked rice. Reduce heat to low, cover with a lid, and simmer for 15–20 minutes until the rice is tender and the chicken is opaque.
  3. Remove the pot from the heat. Stir in the fresh parsley and lemon juice to brighten the flavor profile. Taste and adjust salt if needed.