Prep the veggies. Combine half of the salt & pepper evenly onto the chicken.
Step 2
In a big, deep skillet on medium heat, melt 4 tablespoons of butter. Put in the onion, celery, carrot, and cook until they’re soft but not brown. Add the chicken and cook, stirring often, until the chicken firms up and gets just a little brown. Now, add rice, salt, pepper, and roast for 1 minute. Then stir in the broth and chopped parsley.
Step 3
Bring it to a boil. Turn down the heat to low, cover it, and cook for 20 minutes or until the rice is tender.
