Lemon Pepper Chicken Breasts on a Bed of Rice
Bright, zesty, and irresistibly comforting, this Lemon Pepper Chicken Breasts on a Bed of Rice recipe is a perfect weeknight dinner packed with flavor and simplicity. Juicy chicken breasts are seasoned with tangy lemon pepper and pan-seared to golden perfection, then paired with fragrant garlic-infused rice cooked in savory chicken broth with a splash of fresh lemon juice. This one-pan meal comes together in just 45 minutes and is topped with fresh parsley and optional lemon wedges for a vibrant finish. Ideal for busy evenings or casual dinner gatherings, this dish is a delightful balance of citrusy zest and hearty comfort. Perfect for fans of easy chicken recipes, flavorful rice dishes, and quick family meals!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces chicken breasts
- 2 tablespoons lemon pepper seasoning
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 tablespoons lemon juice
- 2 cups chicken broth
- 1 cup white rice
- 2 pieces garlic cloves, minced
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 2 tablespoons fresh parsley, chopped (optional garnish)
- 4 pieces lemon wedges (optional garnish)
Instructions
Season the chicken breasts evenly with lemon pepper seasoning on both sides.
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium heat.
Place the chicken breasts in the skillet and cook for 4-5 minutes on each side, or until golden brown and cooked through (internal temperature should reach 165°F). Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining tablespoon of butter and olive oil. Sauté the minced garlic for 1 minute, until fragrant.
Add the rice to the skillet and stir to coat it in the oil and garlic mixture.
Pour in the chicken broth and lemon juice. Stir, then bring the mixture to a gentle boil.
Reduce the heat to low, cover, and simmer for 15 minutes, or until the rice is tender and the liquid is fully absorbed.
While the rice cooks, slice the cooked chicken breasts if desired.
Fluff the cooked rice with a fork and season with salt and black pepper to taste.
Serve the chicken breasts on top of the rice. Garnish with chopped parsley and lemon wedges, if desired.
Nutrition Facts
Calories |
1910 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.5 g | 99% | |
| Saturated Fat | 25.3 g | 127% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 634 mg | 211% | |
| Sodium | 3707 mg | 161% | |
| Total Carbohydrate | 65.7 g | 24% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 3.5 g | ||
| Protein | 225.6 g | 451% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 182 mg | 14% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 652 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.
