Lemon Chicken Rice Skillet

By Ellie

4 Person

30 Minutes

474 Calories

Lemon Chicken Rice Skillet is a one skillet dinner that my whole family loves. The chicken is super tender and the rice is light, fluffy and has a delightful lemon fragrance to it! Recipe adapted slightly from Creme de la Crumb.

Ingredients

1 whole lemon, cut into slices for garnish
1 tsp dried parsley
1 tsp lemon zest + 3 tbsp lemon juice (from one lemon)
2 1/4 cup chicken stock
1 cup uncooked white rice, I use Jasmine
2 tbsp butter
1 tsp dried parsley
1 tsp garlic powder
salt and pepper to taste
4 boneless skinless chicken breast halves (or boneless chicken thighs)

Method

01

Heat a large skillet (with lid) over medium-high heat. Season chicken with salt, pepper, garlic powder and parsley.
02

Add the butter to the skillet and cook chicken in hot butter until browned, but not cooked all the way through (about 2 minutes per side). Remove chicken from skillet to a plate nearby.
03

Add the rice, chicken stock, lemon zest, lemon juice and parsley to the skillet over medium heat and use a wooden spoon to scrape the browned bits from the pan. Let rice come to a small boil, then reduce heat to a simmer. Place the chicken on top of the rice mixture, cover with lid and let cook an additional 20 to 25 minutes or until rice is tender and liquid is absorbed.
04

Garnish the chicken with lemon slices and extra parsley if desired. Enjoy right away!

Related Tags

Chicken Recipes

Chicken Piccata Recipes

Lemon Chicken Rice Skillet

4.3

( By Ellie )

01 Information

Grade easy
Serving 4 servings
Calorie 474 Kcal
Prep Time 5 Mins
Cook Time 25 Mins
Total Time 30 Mins

02 Ingredients

1 whole lemon, cut into slices for garnish

1 tsp dried parsley

1 tsp lemon zest + 3 tbsp lemon juice (from one lemon)

2 1/4 cup chicken stock

1 cup uncooked white rice, I use Jasmine

2 tbsp butter

1 tsp dried parsley

1 tsp garlic powder

salt and pepper to taste

4 boneless skinless chicken breast halves (or boneless chicken thighs)

03 Method

Step 1

Heat a large skillet (with lid) over medium-high heat. Season chicken with salt, pepper, garlic powder and parsley.

Step 2

Add the butter to the skillet and cook chicken in hot butter until browned, but not cooked all the way through (about 2 minutes per side). Remove chicken from skillet to a plate nearby.

Step 3

Add the rice, chicken stock, lemon zest, lemon juice and parsley to the skillet over medium heat and use a wooden spoon to scrape the browned bits from the pan. Let rice come to a small boil, then reduce heat to a simmer. Place the chicken on top of the rice mixture, cover with lid and let cook an additional 20 to 25 minutes or until rice is tender and liquid is absorbed.

Step 4

Garnish the chicken with lemon slices and extra parsley if desired. Enjoy right away!

04 Author