One Pan Lemon Basil Chicken and Rice
A simple one-pan meal of seared chicken cooked with lemon-scented rice and fresh basil.
Equipment
- large skillet with fitted lid
- Measuring cups and spoons
- Wooden Spoon
- Plate
Ingredients
- 1 1/2 pounds boneless skinless chicken breasts about 3–4 breasts
- 1 tablespoon olive oil
- salt to taste
- freshly ground black pepper to taste
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon dried basil
- 1 tablespoon butter
- 1 cup long grain white rice uncooked
- 2 1/4 cups low-sodium chicken broth
- juice of 1 lemon
- 1/4 cup fresh basil leaves chopped and divided
Instructions
- Season the chicken on both sides with salt, pepper, garlic powder, onion powder, and dried basil.
- Heat the olive oil in a large skillet over high heat until shimmering.
- Sear the chicken 1–2 minutes per side until browned but not cooked through, then transfer to a plate.
- Reduce heat to medium and add the butter to the skillet, stirring with a wooden spoon to scrape up any browned bits.
- Add the rice and sauté 2–3 minutes until lightly toasted.
- Stir in the chicken broth, lemon juice, and 3 tablespoons of the chopped fresh basil, then bring the mixture to a boil.
- Once boiling, nestle the seared chicken on top of the rice, cover the skillet, reduce heat to low, and simmer about 20 minutes until the liquid is absorbed and the rice is tender.
- Garnish with the remaining tablespoon of chopped basil and serve immediately.
Notes
- Use low-sodium broth to control salt levels.
- Brown the chicken only briefly since it finishes cooking with the rice.
- Toast the rice briefly for better texture and flavor.
- Adjust lemon to taste for more or less acidity.
- Chop basil just before using for best freshness.