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Homemade Lemon Chicken Rice Skillet photo

Lemon Chicken Rice Skillet

A bright, one-skillet meal of tender chicken cooked over lemony rice for an easy family dinner.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 servings

Equipment

  • Large skillet with lid
  • Measuring cups and spoons
  • Wooden Spoon or Spatula
  • meat mallet or rolling pin (to pound chicken)
  • Plate
  • Fork

Ingredients
  

  • 1.5 lb boneless skinless chicken breast halves or boneless chicken thighs pounded to an even thickness
  • salt to taste
  • black pepper to taste
  • 1 tsp garlic powder
  • 1 tsp dried parsley
  • 1 tsp olive oil
  • 2 tbsp butter
  • 1 cup white rice (uncooked, e.g., jasmine)
  • 2.25 cup chicken stock or broth
  • 1 tsp lemon zest + 3 tbsp lemon juice (from one lemon)
  • 3 tbsp lemon juice from one lemon
  • 1 tsp dried parsley or 1 tbsp freshly chopped parsley
  • 1 lemon whole, cut into slices for garnish

Instructions
 

  • Pat the chicken dry and pound to an even thickness if needed, then season both sides with salt, pepper, garlic powder, and 1 tsp dried parsley.
  • Heat a large skillet over medium-high heat and add the olive oil and butter until melted and shimmering.
  • Sear the chicken in the hot skillet until browned on both sides but not cooked through, about 2 minutes per side; transfer the chicken to a plate.
  • Reduce heat to medium, add the uncooked rice to the skillet and stir to coat with the pan fat, scraping up any browned bits.
  • Pour in 2 1/4 cups chicken stock, add the lemon zest, 3 tablespoons lemon juice, and the remaining 1 tsp dried parsley (or fresh parsley), and bring to a gentle boil.
  • Lower the heat to a simmer, nestle the seared chicken on top of the rice, cover with a lid, and cook for 20–22 minutes until the rice is tender and liquid is absorbed and the chicken is cooked through.
  • Remove the lid, fluff the rice with a fork, and garnish the chicken with lemon slices and extra parsley if desired before serving.

Notes

  • Pound chicken to even thickness for consistent cooking.
  • Use jasmine rice for best texture if available.
  • Check rice after 20 minutes and cook a few minutes longer if needed.
  • Adjust lemon and salt to taste.