Description
A delicious blend of seared chicken in a lemon garlic sauce served over creamy garlic parmesan rice.
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, pepper, and paprika.
- In a large skillet, heat olive oil over medium heat. Sear chicken for 5–6 minutes per side until golden and cooked through. Remove and set aside.
- In the same skillet, lower the heat and add 3 tablespoons butter and 4 cloves minced garlic. Sauté for 1–2 minutes until fragrant.
- Pour in ½ cup chicken broth and 2 tablespoons lemon juice. Scrape the bottom of the skillet to deglaze. Add 1 teaspoon lemon zest and simmer for 3–4 minutes.
- Return chicken to the pan, spoon sauce over it, and let it simmer for 2–3 minutes.
- In a medium saucepan, melt 1 tablespoon butter. Add 2 cloves minced garlic and sauté briefly.
- Stir in 1 cup white rice and toast for 1 minute.
- Add 2 cups chicken broth, bring to a boil, then reduce heat. Cover and simmer for 15 minutes.
- Remove rice from heat. Stir in ½ cup freshly grated parmesan cheese and 1 tablespoon chopped parsley.
- Serve chicken over rice with sauce spooned over the top. Garnish with extra parsley and red pepper flakes if desired.
Notes
Pat chicken dry before seasoning for a better sear. Use fresh lemon juice for the best flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 80mg