Ingredients

• 4 boneless skinless chicken breasts
• Salt and pepper to taste
• 1 tbsp oil
• 1 tbsp butter
• 1 yellow onion, diced
• 2 celery ribs, diced
• 2 garlic cloves, minced
• 1 1/2 cups long grain white rice
• 1/2 cup white wine
• 2 1/2 cups chicken broth
• 2 tbsp chopped fresh parsley
• 2 tbsp chopped fresh dill
• 1 tbsp chopped fresh chives
• 1/2 lemon, juice

Preparation

Season the chicken breast liberally with salt and pepper.
In a large skillet with a tight-fitting lid, heat the oil over medium-high heat. Add the chicken breast, top side down, and allow it to cook until it’s golden and releases easily from the skillet, about 6 minutes. Flip the chicken and cook it for an additional 3 to 4 minutes on the other side. Transfer the chicken to a clean plate and set it aside.
To the same skillet, add the butter. Once the butter is melted, add the onion and celery and cook, stirring constantly, until it begins to soften, 3 minutes. Add the garlic and cook for another 30 seconds. Add the rice and cook, stirring, until it becomes translucent, about 1 minute. Add the white wine and cook for another 2 minutes. Add the chicken broth and return the chicken breast to the skillet. Bring the mixture to a simmer, cover, and reduce the heat to medium-low. Cook until almost all the liquid has been absorbed, the rice is tender, and the chicken is cooked to a safe internal temperature of 165°F on a meat thermometer.
Remove the chicken. Stir the dill, parsley, chives, and lemon juice into the rice.
Serve immediately or store in the refrigerator for up to 3 days.