Ingredients
Scale
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 teaspoon Italian seasoning
- ½ teaspoon crushed red pepper flakes (optional)
- 1 teaspoon salt
- 1/8 teaspoon black pepper
- 4 cloves garlic, minced
- Juice of 1 lemon and zest of ½ lemon
- 1½ cups long-grain white rice
- 3 cups chicken broth
- ½ cup heavy cream
- 1 cup grated Parmesan cheese
- 1 tablespoon chopped fresh parsley, for garnish
- Extra lemon wedges, for serving
Instructions
- In a large deep skillet, heat olive oil and butter over medium-high heat. Season chicken with Italian seasoning, salt, black pepper, and red pepper flakes. Cook until golden and cooked through. Remove and set aside.
- Lower heat to medium and add garlic. Sauté 30 seconds until fragrant. Stir in lemon juice and zest.
- Add uncooked rice to skillet and stir to coat in garlic-lemon mixture. Toast 1-2 minutes, then pour in chicken broth. Bring to a boil, reduce heat to low, cover, and simmer 18-20 minutes until rice is tender and liquid absorbed.
- Once rice is cooked, stir in heavy cream and Parmesan cheese.
- Plate the rice and chicken. Garnish with parsley and serve with extra lemon wedges.
Notes
- Optional: Add steamed vegetables like broccoli or asparagus for extra nutrition.
- Can substitute chicken thighs for a juicier option.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 2 g
- Sodium: 780 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 56 g
- Fiber: 2 g
- Protein: 36 g
- Cholesterol: 120 mg