Your Blue Apron Basket
Loading...
Checkout
Checkout
Continue Browsing
We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Chicken & Brown Butter Rice
with Corn & Tomatoes
35 MIN
4 Servings
From the Test Kitchen
To accompany our simply spiced chicken, we’re finishing rice with bites of corn and browned butter, which has been heated until it develops a nutty flavor and deep golden color.
Get Cooking-
NutritionPER SERVING
-
Calories680 Cals (est.)
fresh
ingredients
Title
-
6 Boneless, Skinless Chicken Breasts
-
2 Boneless, Skinless Chicken Breasts
-
½ lb Grape Tomatoes
-
4 Tbsps Salted Butter
-
1 bunch Parsley
-
1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
-
2 cloves Garlic
-
1 Shallot
-
1 bunch Rosemary
-
4 ears Of Corn
-
2 Tbsps Rice Vinegar
-
1 cup Red Rice Blend
step-by-step
instructions
1
Cook the rice
Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the rice. Cook, uncovered, 30 to 32 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.
2
Prepare the ingredients
Meanwhile, wash and dry the fresh produce. Remove any husks and silks from the corn; cut the kernels off the cobs. Peel and finely chop the shallot. Peel and roughly chop 2 cloves of garlic. Combine the corn kernels, chopped shallot, and chopped garlic in a bowl. Pick the rosemary leaves off the stems; finely chop the leaves. Halve the tomatoes. Roughly chop the parsley leaves and stems. In a separate, medium bowl, combine the halved tomatoes and half the chopped 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.
3
Cook the corn
Meanwhile, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the corn mixture; 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. Working in batches if necessary, add the seasoned chicken. 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.
*An instant-read thermometer should register 165°F.
5
Make the brown butter & 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 brown 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!
1
Cook the rice
Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the rice. Cook, uncovered, 30 to 32 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.
2
Prepare the ingredients
Meanwhile, wash and dry the fresh produce. Remove any husks and silks from the corn; cut the kernels off the cobs. Peel and finely chop the shallot. Peel and roughly chop 2 cloves of garlic. Combine the corn kernels, chopped shallot, and chopped garlic in a bowl. Pick the rosemary leaves off the stems; finely chop the leaves. Halve the tomatoes. Roughly chop the parsley leaves and stems. In a separate, medium bowl, combine the halved tomatoes and half the chopped 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.
3
Cook the corn
Meanwhile, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the corn mixture; 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. Working in batches if necessary, add the seasoned chicken. 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.
*An instant-read thermometer should register 165°F.
5
Make the brown butter & 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 brown 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!
Tips from Home Chefs