Ingredients
Scale
- 2 chicken breasts, seasoned with salt and pepper
- 4 garlic cloves, minced
- 3 tablespoons butter, divided
- 2 cups chicken broth
- 1 cup long-grain white or brown rice, rinsed
- 1/2 cup grated Parmesan cheese
- 1 tablespoon lemon juice, freshly squeezed
- 2 tablespoons fresh parsley, chopped
Instructions
- Start by gathering all your ingredients on the countertop.
- Mince four garlic cloves and set them aside.
- Chop about two tablespoons of fresh parsley for garnish later.
- In a medium saucepan, bring two cups of chicken broth to a boil over medium-high heat.
- Add one cup of rinsed rice, cover it with a lid, reduce heat to low, and let it simmer for about 15-20 minutes until all liquid is absorbed and rice is fluffy.
- While your rice cooks, grab a large skillet and heat two tablespoons of butter over medium heat.
- Season two chicken breasts with salt and pepper before adding them to the pan.
- Cook each side for about 5-7 minutes until they are golden brown and cooked through.
- Remove chicken from pan and set aside.
- In the same skillet used for chicken, add another tablespoon of butter followed by minced garlic.
- Sauté garlic until fragrant but not browned—about 30 seconds.
- Immediately pour in half a cup of chicken broth along with one tablespoon of lemon juice, scraping up any tasty bits stuck on the bottom.
- Return your cooked chicken back into the skillet along with any juices accumulated on the plate.
- Allow it to simmer in that sauce for another 3-5 minutes until everything is warmed through.
- Once your rice is done cooking, fluff it with a fork before mixing in half a cup of grated Parmesan cheese along with salt and pepper to taste.
Notes
Store leftovers in airtight containers.
Reheat gently on low heat.
Serve with a fresh salad.
Add lemon zest for brightness.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Method: Stovetop
Nutrition
- Calories: 450 kcal
- Sugar: 8g
- Sodium: 600mg
- Fat: 15g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 25mg