Skillet Lemon Chicken & Rice
User Reviews
5
Skillet Lemon Chicken & Rice
Description
This recipe starts by seasoning chicken breasts with salt, pepper, garlic powder, and dried parsley before browning them briefly in melted butter in a large skillet. After removing the chicken, uncooked long grain white rice is toasted in the pan, then simmered with chicken broth, lemon zest, and lemon juice to absorb the flavors.
Partway through cooking the rice, the seared chicken breasts, broccoli florets, and thin lemon slices are returned to the skillet, covered and cooked until the chicken is fully done and broccoli is tender. Finally, grated Parmesan cheese is sprinkled on top to add a subtle savory finish and creaminess.
The dish balances the richness of butter and Parmesan with bright, fresh lemon, providing a harmonious flavor that feels wholesome and comforting. It is a straightforward all-in-one meal suitable for weeknight dinners, where preparation and cleanup are minimal.
The recipe is adapted from Creme de la Crumb and highlights using common ingredients combined carefully to create layered flavors with a tender, juicy chicken and tender rice that captures lemony brightness.
Ingredients
- 4 chicken breast or boneless chicken thighs, boneless skinless
- 1/2 teaspoon salt
- black pepper to taste, freshly ground
- 1 teaspoon garlic powder
- 1 teaspoon parsley dried
- 2 Tablespoons butter salted
- 1 cup long grain white rice uncooked
- 2 1/4 cups chicken broth
- 1 teaspoon lemon zest
- 3 Tablespoons lemon juice
- 2 cups broccoli florets
- 1 lemon sliced thin for garnish
- 1/4 cup Parmesan Cheese freshly grated
Instructions
- Season the chicken breasts with the salt, pepper, garlic powder, and dried parsley.
- In a large skillet with lid, melt the butter over medium-high heat. Cook the chicken in the butter until browned on both sides, about 2 minutes per side, then transfer to a plate.
- Add the rice to the pan and stir for about 1 minute to lightly toast the rice. Increase the heat to high and add the chicken broth, lemon zest, and lemon juice, scraping to release any browned bits of fond from the bottom of the pan. When the rice comes to a boil, reduce the heat to a low simmer and cover the pan.
- When the rice has cooked for 10 minutes, remove the lid and return the seared chicken breasts to the pan, arranging on top of the rice, along with the broccoli florets and lemon slices. Cover and cook for an additional 10 minutes until the chicken is cooked through, the rice and broccoli are tender. Sprinkle with freshly grated parmesan cheese and serve.
Notes
- This recipe is adapted from Creme de la Crumb.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 410 kcal
% Daily Value*
| Calories | 410kcal | 21% |
| Carbohydrates | 45g | 15% |
| Protein | 32g | 64% |
| Fat | 11g | 17% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 93mg | 31% |
| Sodium | 1070mg | 45% |
| Potassium | 790mg | 17% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 556IU | 11% |
| Vitamin C | 71mg | 79% |
| Calcium | 128mg | 13% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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