Ingredients
Scale
- 2 boneless skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- 3 tablespoons butter
- 4 garlic cloves, minced
- ½ cup chicken broth
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon chopped parsley
- ½ teaspoon red pepper flakes (optional)
- 1 tablespoon butter
- 2 garlic cloves, minced
- 1 cup white rice
- 2 cups chicken broth
- ½ cup freshly grated parmesan cheese
- 1 tablespoon chopped parsley
Instructions
- Season the chicken breasts with salt, pepper, and paprika.
- In a skillet, heat olive oil over medium heat and sear the chicken for 5–6 minutes per side until golden brown. Remove and set aside.
- In the same skillet, reduce heat and add butter and minced garlic, sautéing for 1–2 minutes.
- Deglaze the pan with chicken broth and lemon juice; simmer for 3–4 minutes.
- Return the chicken to the skillet; spoon sauce over it and let simmer for another 2–3 minutes.
- For the rice, melt butter in a saucepan, add garlic, then stir in rice and toast for one minute.
- Add chicken broth to the rice, bring to a boil, cover, and simmer for 15 minutes.
- Once cooked, stir in parmesan cheese.
- Serve chicken over rice with sauce drizzled on top.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Skillet Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Sugar: 1g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 85mg