Lemon Chicken and Rice

5 from 28 votes

Delicious one-pan skillet dinner filled with chicken and rice.

Course Main Dish

Cuisine American

Prep Time 10

Cook Time 30

Total Time 40

Servings people

Calories 528kcal

Season chicken breasts
4 chicken breasts, ¼ teaspoon salt, ¼ teaspoon pepper, ¼ teaspoon garlic powder
Add oil to a large skillet and heat over medium heat. When hot, add chicken and brown both sides, about 2-3 minutes per side.
1-2 tablespoons olive oil
Remove chicken from the pan (the chicken will not be cooked through) and place on a plate.
Reduce heat to low. Add lemon slices and cook for about 1 minute per side.
1 lemon
Remove lemon slices and add to chicken on the plate.
Place butter in pan. While it's melting, add rice. Stir rice until it is fully coated with the melted butter.
2 tablespoons butter, 1 cup long grain white rice
Add chicken stock, lemon juice and Italian seasoning. Stir to remove any bits from bottom of pan.
2 cups chicken broth, ¼ cup lemon juice, 1 teaspoon Italian seasonings, ¼ teaspoon salt
Place lid on pan and simmer for 10 minutes. Remove lid and stir.
Add chicken, lemon slices and any juices on the plate into the pan. Nestle chicken breasts in with the rice and lay the lemon slices on top.
Return lid and continue cooking until rice is cooked and the chicken is cooked through and has reached at least 165°F, about 15-20 minutes.
Let chicken and rice rest in the pan with the lid on and the heat off for 5 minutes.
Top hot garnished with freshly chopped parsley.
1 tablespoon fresh parsley