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Homemade Lemon Chicken Rice Skillet recipe photo

Lemon Chicken Rice Skillet

This Lemon Chicken Rice Skillet is a one-pan wonder! Tender chicken, fluffy jasmine rice, and zesty lemon create a refreshing and comforting meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken:
  • 1.5 lbs boneless skinless chicken breast halves or thighs pounded to an even thickness
  • Salt and pepper to taste
  • 1 tsp garlic powder
  • 1 tsp parsley dried
  • 1 tsp olive oil
  • 2 tbsp butter
For the Rice:
  • 1 cup white rice uncooked (I use jasmine)
  • 2.5 cups chicken stock or broth
  • 1 tsp lemon zest
  • 3 tbsp lemon juice from one lemon
  • 1 tsp parsley dried or 1 tbsp freshly chopped
  • 1 whole lemon cut into slices for garnish

Equipment

  • Large skillet
  • Meat mallet
  • Measuring cups and spoons
  • Spatula or wooden spoon

Method
 

Instructions
  1. Begin by pummeling your chicken breast halves or thighs to an even thickness. This ensures that they cook uniformly. Season both sides generously with salt, pepper, garlic powder, and dried parsley.
  2. In a large skillet, heat the olive oil and 1 tablespoon of butter over medium-high heat. Once hot, add the seasoned chicken to the skillet. Sear for about 5-7 minutes on each side or until they are golden brown and cooked through. Remove the chicken from the skillet and set aside.
  3. In the same skillet, add the remaining tablespoon of butter. Once melted, stir in the uncooked jasmine rice, allowing it to toast for about 1-2 minutes. This step adds a nutty flavor to the rice.
  4. Pour in the chicken stock, lemon zest, and lemon juice, stirring to combine. Bring the mixture to a gentle boil.
  5. Once boiling, reduce the heat to low and return the seared chicken to the skillet, nestling it into the rice. Cover the skillet with a lid and simmer for about 18-20 minutes or until the rice is tender and has absorbed most of the liquid.
  6. Once cooked, remove the skillet from the heat. Let it sit covered for 5 minutes. Then, fluff the rice with a fork and sprinkle with additional parsley. Serve garnished with lemon slices for an extra pop of color and flavor.

Notes

  • This dish can be frozen for up to 3 months. Let it cool completely before transferring to an airtight container.
  • Feel free to substitute chicken thighs for a richer flavor and juicier texture.
  • Add vegetables like spinach or peas in the last few minutes of cooking for extra nutrition.