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 chicken breasts with salt, black pepper, and paprika.
- Heat olive oil in a large skillet over medium heat and sear the chicken for 5–6 minutes on each side until golden brown; set aside.
- In the same skillet, add butter and minced garlic, sautéing until fragrant.
- Pour in chicken broth and lemon juice; deglaze the skillet and let simmer for 3–4 minutes.
- Return chicken to the skillet, spoon sauce over, and simmer for an additional 2–3 minutes.
- For the rice, melt butter in a medium saucepan, sauté minced garlic, add white rice to toast for one minute, then add chicken broth; cover and simmer until cooked.
- Stir in parmesan cheese before serving chicken over rice with extra sauce.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Searing
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (approx. 300g)
- Calories: 570
- Sugar: 1g
- Sodium: 850mg
- Fat: 25g
- Saturated Fat: 11g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 33g
- Cholesterol: 90mg