>>9291975lol what a needy little shit.
well first of all let the chicken breasts out of the fridge for an hour till they get to room temp.
then, depending on the kind of stuff you have, a one pan chicken and rice is easiest to do imo. it's kind of like a risotto but it can be even easier if you don't want to bother.
cut the breasts into similar sized chunks (two breasts per 9-10 inch pan is the amount i usually go for. season with some freshly ground salt and pepper (in my mind the coarseness helps the bits of salt and pepper to dig into the chicken flesh)
then turn the heat up fairly high. if i try to fry chicken breasts on medium heat they release a lot of water very quickly and start boiling in it. then fry them up until they get some nice golden brown on them.
when they're done remove them to a plate with some tongs and turn the heat down. if you need to, add some more oil. then add some mushrooms/carrots/sweet peppers(all optional, but if you do add them, try not to crowd the pan), fry for a couple of minutes, then add half a head of onion or a whole head if it's not particularly large. fry for a bit, then add the rice (one cup, about 200 grams is enough for a pan of that size), fry it a bit, until it gets transluscent. then pour on some white wine, though beer should be okay too, to do the deglazing bit. scrape off the gunk from the bottom and stir around until the rice sucks up the alcohol. at this point you can just add all your water (i think the box on arborio rice says 4 cups of water per 1 cup of rice but that's always a bit mushy for me so i add three or three and a half), cover, reduce heat and let simmer until the rice drinks up all the water.
then add chicken, throw some fresh parsley on there and it's done. if you have parmesan or butter or both, you can add some at this stage so the heat from the rice melts it.
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