Chicken & Brown Butter Rice

with Corn & Tomatoes

  • Group Created with Sketch.
    Time
    35 min
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 680 calories Group 22 Created with Sketch.
    Nutrition Label
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To elevate hearty brown rice in this dish, we’re tossing it with browned butter (or butter toasted until it develops an especially nutty flavor) and fresh tomatoes—the perfect bed for simply seared chicken.

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fresh
ingredients
Chicken & Brown Butter Rice with Corn & Tomatoes
Title
  • 4 Boneless, Skinless Chicken Breasts
  • 1⅛ cups Brown Rice
  • ½ lb Grape Tomatoes
  • 2 cloves Garlic
  • 4 ears Of Corn
  • 1 bunch Parsley
  • 1 bunch Rosemary
  • 1 Shallot
  • 4 Tbsps Butter
  • 2 Tbsps Apple Cider Vinegar
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
tried-and-true
kitchen tools
step-by-step
instructions
Cook the rice:
1 Cook the rice:

Fill a medium pot with salted water; cover and heat to boiling on high. Once boiling, add the rice to the pot. Cook, uncovered, 17 to 19 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm. 

Prepare the ingredients & marinate the tomatoes:
2 Prepare the ingredients & marinate the tomatoes:

While the rice cooks, wash and dry the fresh produce. Pick the rosemary leaves off the stems; finely chop the leaves. Cut the corn kernels off the cobs. Peel and finely chop the shallot. Peel and roughly chop 2 cloves of garlic. Combine in a bowl. Halve the tomatoes. Roughly chop the parsley leaves and stems. In a separate medium bowl, combine the prepared tomatoes and half the prepared parsley; add half the vinegar and a drizzle of olive oil. Season with salt and pepper. Toss to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. 

Cook the corn:
3 Cook the corn:

While the tomatoes marinate, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the prepared corn, shallot, and garlic; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned and slightly softened. Transfer to a bowl. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Wipe out the pan. 

Cook the chicken:
4 Cook the chicken:

Pat the chicken dry with paper towels. Season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken and cook 6 to 7 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a cutting board. 

Finish & serve your dish:
5 Finish & serve your dish:

In the pan of reserved fond, heat the butter on medium-high until melted. Add the chopped rosemary. Cook, stirring constantly, 1 to 2 minutes, or until the foam subsides and the butter is fragrant (it should smell nutty and toasted). Turn off the heat and stir in the remaining vinegar (carefully, as the liquid may splatter). Add the browned butter and cooked corn to the pot of cooked rice; season with salt and pepper. Stir to combine. Slice the cooked chicken crosswise. Serve the sliced chicken over the finished rice. Top with the marinated tomatoes (including any liquid). Garnish with the remaining chopped parsley. Enjoy! 

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Cook the rice:
1 Cook the rice:

Fill a medium pot with salted water; cover and heat to boiling on high. Once boiling, add the rice to the pot. Cook, uncovered, 17 to 19 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm. 

2 Prepare the ingredients & marinate the tomatoes:

While the rice cooks, wash and dry the fresh produce. Pick the rosemary leaves off the stems; finely chop the leaves. Cut the corn kernels off the cobs. Peel and finely chop the shallot. Peel and roughly chop 2 cloves of garlic. Combine in a bowl. Halve the tomatoes. Roughly chop the parsley leaves and stems. In a separate medium bowl, combine the prepared tomatoes and half the prepared parsley; add half the vinegar and a drizzle of olive oil. Season with salt and pepper. Toss to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. 

Prepare the ingredients & marinate the tomatoes:
Cook the corn:
3 Cook the corn:

While the tomatoes marinate, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the prepared corn, shallot, and garlic; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned and slightly softened. Transfer to a bowl. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Wipe out the pan. 

4 Cook the chicken:

Pat the chicken dry with paper towels. Season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken and cook 6 to 7 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a cutting board. 

Cook the chicken:
Finish & serve your dish:
5 Finish & serve your dish:

In the pan of reserved fond, heat the butter on medium-high until melted. Add the chopped rosemary. Cook, stirring constantly, 1 to 2 minutes, or until the foam subsides and the butter is fragrant (it should smell nutty and toasted). Turn off the heat and stir in the remaining vinegar (carefully, as the liquid may splatter). Add the browned butter and cooked corn to the pot of cooked rice; season with salt and pepper. Stir to combine. Slice the cooked chicken crosswise. Serve the sliced chicken over the finished rice. Top with the marinated tomatoes (including any liquid). Garnish with the remaining chopped parsley. Enjoy!