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Lemon Chicken Rice Skillet

A bright, one-skillet meal of seared chicken cooked with tender lemon-scented rice.
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Servings: 4 servings

Ingredients

  • 1.5 lb boneless skinless chicken breast halves or boneless chicken thighs pounded to an even thickness
  • salt to taste
  • black pepper to taste
  • 1 tsp garlic powder
  • 1 tsp dried parsley
  • 1 tsp olive oil
  • 2 tbsp butter
  • 1 cup white rice (Jasmine recommended) uncooked
  • 2.25 cup chicken stock or broth
  • 1 tsp lemon zest plus 3 tbsp lemon juice
  • 3 tbsp lemon juice about juice from one lemon
  • 1 tsp dried parsley or 1 tbsp freshly chopped
  • 1 lemon cut into slices for garnish

Instructions

  • Pound the chicken to an even thickness and season both sides with salt, pepper, garlic powder, and 1 tsp dried parsley.
  • Heat a large skillet over medium-high heat and add 1 tsp olive oil and 2 tbsp butter.
  • Sear the chicken 2 minutes per side, until browned but not fully cooked through, then transfer to a plate.
  • Add the uncooked rice to the skillet and stir briefly to coat and loosen browned bits from the pan.
  • Pour in 2 1/4 cups chicken stock, add lemon zest, 3 tbsp lemon juice, and 1 tsp dried parsley (or fresh), and bring to a gentle boil.
  • Reduce heat to low, nestle the seared chicken on top of the rice, cover, and simmer 20–22 minutes until rice is tender and liquid is absorbed and chicken is cooked through.
  • Fluff the rice with a fork, garnish with lemon slices and extra parsley if desired, and serve immediately.

Equipment

  • Large Skillet with Lid
  • Measuring Cups and Spoons
  • Wooden Spoon
  • Plate
  • measuring cup for liquids

Notes

  • Pound chicken to even thickness for even cooking.
  • You can use chicken thighs instead of breasts.
  • Jasmine rice is recommended for best texture.
  • Allow rice to rest briefly before fluffing if any liquid remains.