Description
This lemon garlic chicken skillet is ready in 30 minutes but tastes like you spent all day in the kitchen. Your family will be begging for seconds!
Ingredients
Scale
- 1½ lbs (680g) boneless, skinless chicken breasts, pounded to even thickness
- 1 cup (200g) long-grain white rice, rinsed and drained
- 2 cups (480ml) low-sodium chicken broth
- 3 tablespoons (45ml) extra virgin olive oil
- 4 cloves garlic, minced (about 2 tablespoons)
- 2 lemons (1 juiced and zested, 1 sliced for garnish)
- ¾ cup (75g) freshly grated Parmesan cheese
- 3 tablespoons (45g) unsalted butter
- 1 teaspoon dried Italian herbs
- ¼ cup (15g) fresh parsley, chopped
- Salt and freshly ground black pepper, to taste
- ½ teaspoon red pepper flakes (optional)
Instructions
- Season chicken with salt and pepper. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Cook chicken 4-5 minutes per side until golden and cooked through (165°F/74°C). Transfer to a plate and cover loosely with foil.
- In the same skillet, add remaining tablespoon of olive oil. Add garlic and sauté for 30 seconds until fragrant. Add red pepper flakes if using.
- Add rinsed rice and stir to coat in the garlic oil mixture for about 1 minute. Pour in chicken broth, lemon juice, and half the lemon zest. Scrape up any browned bits from the pan bottom.
- Bring to a boil, then reduce heat to low. Cover and simmer for about 15 minutes, until rice is tender and liquid is absorbed.
- Add butter and stir until melted. Stir in ½ cup Parmesan cheese until incorporated.
- Return chicken to the skillet, nestling it into the rice. Sprinkle with remaining Parmesan, parsley, and lemon zest.
- Cover for 2 minutes to warm chicken through and melt the cheese. Garnish with lemon slices and serve.