Ingredients

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

½ teaspoon red pepper flakes (optional)

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

Step 1: Season chicken breasts evenly with salt, black pepper, and paprika.

Step 2: Heat olive oil in a large skillet over medium heat. Sear the chicken for 5–6 minutes on each side until golden brown and cooked through. Remove the chicken and set aside.

Step 3: Lower the heat in the same skillet. Add 3 tablespoons of butter and 4 minced garlic cloves. Sauté for 1–2 minutes until fragrant.

Step 4: Pour in ½ cup chicken broth and 2 tablespoons lemon juice. Scrape the bottom of the skillet to deglaze and loosen browned bits. Add lemon zest and let the sauce simmer for 3–4 minutes.

Step 5: Return the chicken to the skillet. Spoon sauce over the chicken and simmer for 2–3 minutes to meld the flavors.

Step 6: In a medium saucepan, melt 1 tablespoon butter over medium heat. Add 2 minced garlic cloves and sauté briefly until fragrant.

Step 7: Stir in 1 cup white rice and toast for about 1 minute, stirring constantly.

Step 8: Add 2 cups chicken broth to the saucepan and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes or until rice is tender and liquid is absorbed.

Step 9: Remove the rice from heat. Stir in ½ cup freshly grated parmesan cheese and 1 tablespoon chopped parsley until well combined.

Step 10: Serve the cooked chicken over the garlic parmesan rice. Spoon extra pan sauce over the top. Garnish with additional chopped parsley and red pepper flakes if desired for a bit of heat.

Tips & Variations

For extra tenderness, pound the chicken breasts to an even thickness before seasoning.

Use freshly grated parmesan for the best flavor in the rice.

Add a splash of white wine when deglazing the skillet for added depth in the sauce.

Substitute jasmine or basmati rice if you prefer a different texture or aroma.

Adjust red pepper flakes to your spice preference or omit for a milder dish.

FAQs

Can I use frozen chicken breasts for this recipe?

Yes, you can use frozen chicken breasts, but make sure to fully thaw them before cooking to ensure even cooking and the best texture.

Is it possible to make this dish gluten-free?

Absolutely. This recipe is naturally gluten-free as long as you use gluten-free chicken broth and verify that your parmesan cheese is gluten-free as well.