Dill Chicken and Rice

This is one of my husband's favorite recipes :) It's one of my favorites too because it is so easy to make, and once you have the ingredients to make it once, you'll have enough to make it a few times over in the future. It's one of my go to recipes when I don't have much to make, and don't want to put a lot of time into making a meal. Enjoy!!

Dill Chicken and Rice

4-6 boneless skinless chicken breasts
1 cup uncooked rice (NOT THE MINUTE RICE!!)
2 cups of chicken broth*
1-2 tablespoons of lemon juice
1 tablespoon of dill
5-6 tablespoons of butter

*Note: You can either use ready made chicken broth, or get chicken boullion cubes at your grocery store and boil 2 cups of water and put in 2-3 cubes and let them dissolve. I like the cubes better because they last longer for making more in the future instead of buying the containers of broth each time.*

Take out and thaw the chicken breasts. While you are doing this put the uncooked rice in a 9x13 baking dish. Pour in the chicken broth, then lay the chicken breasts out over the rice. Salt and pepper the chicken, then put your butter all over the rice and chicken (I usually use a little more than 5 tablespoons and put one table spoon on each chicken breast and then a few smaller spoonfuls on the rice). Next, add the lemon juice all across the pan followed by the dill over top the chicken and rice.

Cover your pan with tin foil and put in the oven to back at 375 for about 30 to 45 minutes. If the rice still is a little hard stick it back in the oven for a few minutes longer until it has softened!





Bon Appetit!!