Indulge in this succulent, one-pot lemon-herb chicken and rice skillet that offers a delightful symphony of flavors, all ready in just 30 minutes. Perfect for a busy weeknight dinner!
Melt the unsalted butter in a large skillet or pan with a lid over medium heat.
2
Season the chicken breasts with salt, black pepper, and 1 teaspoon of Italian seasoning.
3
Brown the chicken in the butter for 1-2 minutes on each side, then transfer the chicken to a plate. The chicken should not be fully cooked at this point.
4
Add the uncooked long-grain white rice, low-sodium chicken broth, freshly squeezed lemon juice, and the remaining 1 teaspoon of Italian seasoning to the pan. There is no need to clean the pan first.
5
Place the browned chicken breasts on top of the rice mixture, then cover and simmer over medium-low heat for 20-25 minutes, until the liquid is absorbed and the rice is cooked through.
6
Garnish the dish with grated lemon zest, fresh parsley or cilantro, and serve with lemon wedges for additional lemony flavor.
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