Ingredients

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 (for the rice)

2 garlic cloves, minced (for the rice)

1 cup white rice

2 cups chicken broth (for the rice)

½ cup freshly grated parmesan cheese

1 tablespoon chopped parsley (for the rice)

Instructions

Step 1: Season the chicken breasts evenly with salt, pepper, and paprika on both sides.

Step 2: Heat olive oil in a large skillet over medium heat. Sear the chicken for 5–6 minutes per side until golden brown and cooked through. Remove the chicken from the skillet and set aside.

Step 3: Reduce the heat to low and add 3 tablespoons butter and minced garlic to the same skillet. Sauté for 1–2 minutes until fragrant but not browned.

Step 4: Pour in the chicken broth and lemon juice, scraping the bottom of the skillet to loosen any browned bits. Stir in the lemon zest and simmer the sauce for 3–4 minutes until slightly reduced.

Step 5: Return the chicken to the pan, spoon some sauce over the breasts, and let them simmer for 2–3 minutes to absorb the flavors.

Step 6: Meanwhile, melt 1 tablespoon butter in a medium saucepan over medium heat. Add the garlic for the rice and sauté briefly until aromatic.

Step 7: Stir in the white rice and toast it in the butter and garlic for about 1 minute, stirring constantly.

Step 8: Add 2 cups chicken broth to the rice, bring it to a boil, then reduce the heat to low. Cover and simmer for 15 minutes or until the rice is tender and the liquid is absorbed.

Step 9: Remove the saucepan from the heat. Stir in the parmesan cheese and chopped parsley until creamy and well combined.

Step 10: To serve, spoon the garlic parmesan rice onto plates, place the chicken breasts on top, and drizzle with the lemon garlic sauce from the skillet. Garnish with extra parsley and red pepper flakes if desired.

Tips & Variations

For a richer flavor, add a splash of white wine to the sauce when deglazing the skillet before adding broth and lemon juice.

You can swap white rice for brown rice, but increase the cooking time accordingly.

Add steamed vegetables like broccoli or asparagus on the side for a complete meal.

If you prefer less spice, omit the red pepper flakes or adjust to your taste.

FAQs

Can I use boneless chicken thighs instead of breasts?

Yes, boneless chicken thighs work well and tend to stay juicier. Adjust cooking time slightly, cooking until the internal temperature reaches 165°F (74°C).

Is it possible to make this recipe gluten-free?

Absolutely. This recipe is naturally gluten-free as long as you use gluten-free chicken broth and parmesan cheese.