Ingredients
Scale
- 2 boneless skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- 3 tablespoons butter
- 4 garlic cloves, minced
- ½ cup chicken broth
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon chopped parsley
- 1 tablespoon butter
- 2 garlic cloves, minced
- 1 cup white rice
- 2 cups chicken broth
- ½ cup freshly grated parmesan cheese
- 1 tablespoon chopped parsley
Instructions
- Season chicken breasts with salt, black pepper, and paprika.
- Heat olive oil in a large skillet over medium heat; sear chicken for 5-6 minutes on each side until golden brown. Remove from skillet.
- In the same skillet, melt butter and sauté minced garlic for 1-2 minutes. Add chicken broth and lemon juice, scraping bottom of the pan to deglaze.
- Return chicken to skillet, spooning sauce over it; let simmer for 2-3 minutes.
- In a saucepan, melt butter and sauté garlic; add rice and toast for about 1 minute before adding chicken broth. Bring to boil, then cover and simmer for 15 minutes.
- Stir in parmesan cheese and parsley into the rice before serving alongside chicken.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Pan Frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 620
- Sugar: 2g
- Sodium: 850mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 95mg