Lemon Garlic Chicken with Rice
Brighten up your dinner table with this irresistible Lemon Garlic Chicken with Rice, a one-skillet dish that's bursting with zesty citrus flavor and savory goodness. Perfectly seared, tender chicken breasts are simmered in a fragrant lemon garlic sauce, creating a harmony of tangy and garlicky notes that will tantalize your taste buds. Served atop fluffy, buttery long-grain rice, this recipe is the ultimate comfort food with a refreshing twist. Made with simple ingredients like olive oil, chicken broth, and fresh parsley, this easy yet elegant entrée is ready in just 45 minutes, making it perfect for busy weeknights or light and flavorful entertaining. Whether you're craving a wholesome family dinner or a quick, flavorful meal, this lemon garlic chicken pairs beautifully with its rice bed for a satisfying dish everyone will love.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 3 tablespoons olive oil
- 3 tablespoons lemon juice
- 1 teaspoon lemon zest
- 4 pieces garlic cloves, minced
- 2 cups chicken broth
- 1 cup long-grain white rice
- 2 tablespoons butter
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons parsley, chopped (optional for garnish)
Instructions
Trim and pat dry the chicken breasts. Season both sides with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the chicken breasts and sear for 3-4 minutes on each side until golden brown. Remove the chicken from the skillet and set aside.
In the same skillet, reduce the heat to medium and add the remaining 1 tablespoon of olive oil. Add garlic and sauté for about 1 minute until fragrant.
Pour in the lemon juice, lemon zest, and chicken broth, scraping the bottom of the skillet to deglaze. Return the chicken breasts to the skillet. Cover and simmer for 15-20 minutes, or until the chicken is cooked through (internal temperature of 165°F).
While the chicken is cooking, rinse the rice under cold water until the water runs clear. In a medium saucepan, melt butter over medium heat. Add the rice and toast for 1-2 minutes, stirring frequently.
Add 1 3/4 cups of water and the remaining salt (1/2 teaspoon) to the rice. Bring to a boil, then reduce the heat to low and cover. Simmer for 15 minutes or until the rice absorbs all the water. Remove from heat and let it sit, covered, for 5 minutes before fluffing with a fork.
Once the chicken is cooked, remove it from the skillet. If the sauce is thin, simmer it uncovered for a few more minutes until it thickens slightly.
Serve the chicken breasts over a bed of rice. Spoon the lemon garlic sauce over the chicken and rice. Sprinkle with chopped parsley if desired.
Nutrition Facts
Calories |
512 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.4 g | 29% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 163 mg | 54% | |
| Sodium | 935 mg | 41% | |
| Total Carbohydrate | 17.1 g | 6% | |
| Dietary Fiber | 0.4 g | 1% | |
| Total Sugars | 0.8 g | ||
| Protein | 57.4 g | 115% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 44 mg | 3% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 623 mg | 13% | |
*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.
