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, black pepper, and paprika on both sides.
- Heat olive oil in a skillet over medium heat; sear the chicken for 5–6 minutes per side until golden brown. Remove from skillet.
- In the same skillet, melt butter, add minced garlic, and sauté briefly until fragrant.
- Pour in chicken broth and lemon juice; deglaze the skillet, stirring in lemon zest, and simmer for 3–4 minutes.
- Return the chicken to the skillet and spoon sauce over it; simmer for an additional 2–3 minutes.
- In a separate saucepan, melt butter over medium heat; add minced garlic and toast briefly before adding white rice.
- Stir in chicken broth, bring to a boil then reduce heat, cover, and simmer for about 15 minutes until rice is cooked.
- Off heat, stir in grated parmesan cheese and chopped parsley into the rice.
- Serve chicken over the garlic parmesan rice with sauce drizzled on top.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Skillet/Simmer
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (approximately 400g)
- Calories: 590
- Sugar: 2g
- Sodium: 650mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 115mg