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 cup white rice
- ½ cup freshly grated parmesan cheese
Instructions
- Season the chicken breasts with salt, black pepper, and paprika.
- Heat olive oil in a skillet over medium heat and sear the chicken for 5–6 minutes on each side until golden brown; set aside.
- In the same skillet, melt butter and sauté minced garlic until fragrant.
- Add chicken broth and lemon juice; deglaze the skillet.
- Return chicken to the skillet and let simmer for an additional 2–3 minutes.
- In a saucepan, melt additional butter and sauté remaining garlic before adding rice to toast it for one minute.
- Pour in chicken broth, bring to a boil, then cover and simmer for about 15 minutes until rice is tender.
- Stir in parmesan cheese and parsley.
- Serve rice topped with sliced chicken and sauce.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Skillet
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (approximately 300g)
- Calories: 480
- Sugar: 1g
- Sodium: 620mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 85mg