Easy Lemon Chicken with Rice
Brighten up your weeknight dinner routine with this Easy Lemon Chicken with Rice, a zesty one-pan wonder that's both flavorful and comforting. Succulent, golden-brown chicken breasts are simmered in a tangy lemon garlic sauce and served over fluffy white rice, creating a harmonious blend of citrusy freshness and buttery richness. With just 10 minutes of prep time and a simple combination of pantry staples like chicken broth, olive oil, and fresh lemons, this recipe is perfect for busy evenings. Garnish with a sprinkle of parsley for a pop of color and extra freshness. Whether you're feeding the family or hosting a casual dinner, this dish is the perfect choice for a satisfying, restaurant-quality meal made right in your own kitchen! Keywords: easy lemon chicken, chicken and rice recipe, lemon garlic sauce, quick dinner ideas, one-pan recipes.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 2 whole lemon
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 3 cloves garlic cloves
- 1.5 cups chicken broth
- 1 cup white rice
- 0.25 cup all-purpose flour
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons parsley (optional, for garnish)
- 2 cups water
Instructions
Start by cooking the rice: In a medium saucepan, bring 2 cups of water to a boil. Add 1 cup of white rice and a pinch of salt. Reduce the heat to low, cover, and cook for 15-20 minutes, or until rice is tender and water is absorbed. Remove from heat and set aside.
While the rice is cooking, prepare the chicken. Pat the 4 chicken breasts dry with a paper towel. Season both sides with 1 teaspoon of salt and 0.5 teaspoon of black pepper.
In a shallow dish, place 0.25 cup of all-purpose flour. Lightly dredge each chicken breast in the flour, shaking off any excess.
Heat 2 tablespoons of olive oil and 2 tablespoons of unsalted butter in a large skillet over medium-high heat. Once hot, add the chicken breasts and cook for 4-5 minutes per side, or until golden brown. Remove the chicken from the skillet and set aside.
Lower the heat to medium. Add 2 more tablespoons of unsalted butter to the skillet and let it melt. Mince 3 garlic cloves and add them to the butter. Sauté for 1 minute, until fragrant.
Juice the 2 lemons, measuring about 1/3 cup of juice. Add the lemon juice and 1.5 cups of chicken broth to the skillet. Stir to combine and bring the mixture to a gentle simmer.
Return the chicken breasts to the skillet, spooning some of the lemon sauce over the top. Reduce the heat to low, cover, and simmer for 8-10 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/74°C).
To serve, plate the cooked rice and place a chicken breast on top. Spoon the lemon garlic sauce over the chicken and rice. Garnish with chopped parsley, if desired.
Nutrition Facts
Calories |
569 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.8 g | 32% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 179 mg | 60% | |
| Sodium | 830 mg | 36% | |
| Total Carbohydrate | 26.9 g | 10% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 1.6 g | ||
| Protein | 58.5 g | 117% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 68 mg | 5% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 647 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
