Ingredients
- 1 lb boneless, skinless chicken breasts or thighs
- 1 cup white rice (long grain or jasmine)
- 2 cups chicken broth
- 4 cloves garlic, minced
- 3 tablespoons butter, divided
- 1 tablespoon olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1/2 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- Salt and black pepper to taste
- Fresh parsley, chopped (optional, for garnish)
- Optional: pinch of crushed red pepper flakes
Instructions
- Season chicken with salt, pepper, and Italian seasoning.
- Heat 1 tablespoon butter and olive oil in a skillet over medium-high heat. Sear chicken until golden and cooked through (165°F). Remove and set aside.
- Add remaining butter to the skillet. Sauté garlic until fragrant (about 1 minute).
- Add rice and toast for 1 minute. Stir in chicken broth, lemon juice, and lemon zest. Bring to a boil.
- Reduce heat, cover, and simmer for 15–18 minutes or until rice is tender and liquid is absorbed.
- Stir in Parmesan cheese. Adjust seasoning with salt and pepper.
- Slice cooked chicken and return to the skillet over rice. Let warm through for 1–2 minutes.
- Garnish with parsley and serve with lemon wedges and extra Parmesan.
Notes
- Use cauliflower rice for a low-carb version.
- Swap chicken for shrimp or salmon.
- Stir in a splash of cream or cream cheese for extra richness.
- Add spinach or peas at the end for more veggies.
- Use freshly grated Parmesan for best flavor and texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American
- Diet: Halal
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 480
- Sugar: 1g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 34g
- Cholesterol: 105mg
