Lemon Parsley Chicken Rice
Bright, zesty, and irresistibly flavorful, Lemon Parsley Chicken Rice is the perfect one-skillet meal for busy weeknights. Tender bites of seasoned chicken are pan-seared to golden perfection and paired with fluffy rice infused with fresh lemon juice, garlic, and savory chicken broth. Finished with a buttery touch and a sprinkle of vibrant parsley, this dish is as comforting as it is elegant. The combination of citrusy tang, fragrant herbs, and hearty rice makes this recipe a delightful crowd-pleaser that’s ready in just 40 minutes. Serve it alongside a crisp green salad or roasted veggies for a complete, satisfying meal. Perfect for weeknight dinners or casual entertaining, this easy yet impressive recipe is bursting with flavor in every bite!
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 3 tablespoons Olive oil
- 3 cloves Garlic cloves, minced
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Dried oregano
- 2 cups Chicken broth
- 1 cup White rice
- 2 tablespoons Lemon juice, freshly squeezed
- 1 teaspoon Lemon zest
- 0.25 cup Fresh parsley, chopped
- 1 tablespoon Butter
Instructions
Slice the chicken breasts into bite-sized pieces and season with half the salt, pepper, and oregano.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
Add the chicken pieces to the skillet and cook for 4–5 minutes on each side, until golden brown and cooked through. Remove the cooked chicken from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil followed by the minced garlic. Sauté for 1 minute until fragrant.
Add the rice to the skillet and stir to coat it in the oil and garlic for about 1 minute.
Pour in the chicken broth and stir well. Bring the mixture to a boil, then reduce the heat to low, cover the skillet, and let it simmer for 15 minutes, or until the rice is tender and the liquid is absorbed.
Once the rice is cooked, stir in the butter, lemon juice, and lemon zest.
Return the cooked chicken to the skillet, toss to combine, and let it warm through for about 2 minutes.
Sprinkle the chopped parsley over the chicken and rice and give it a gentle mix.
Taste the dish and adjust the seasoning if necessary before serving hot.
Nutrition Facts
Calories |
1344 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.1 g | 86% | |
| Saturated Fat | 16.6 g | 83% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 329 mg | 110% | |
| Sodium | 3838 mg | 167% | |
| Total Carbohydrate | 57.6 g | 21% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 2.9 g | ||
| Protein | 121.8 g | 244% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 272 mg | 21% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 2008 mg | 43% | |
*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.
