Ingredients
Equipment
Method
Pre-Step: Marinate the Chicken
- In a bowl, combine chicken breasts with the juice of half a lemon, 1 teaspoon minced garlic, a tiny pinch of red pepper flakes, and about 1 teaspoon of Italian seasoning. Marinate for 10-15 minutes while preparing other ingredients.
Step 1: Sear the Chicken for Flavor Foundation
- Melt 2 tablespoons of butter in a large skillet with a tight-fitting lid over medium heat. Season the marinated chicken generously with salt, pepper, and another teaspoon of Italian seasoning. Sear chicken breasts for 1-2 minutes per side until golden brown. Do not cook through. Transfer browned chicken to a plate and set aside.
Step 2: Build the Aromatic Base & Deglaze the Pan
- In the same pan, sauté finely diced shallots or onions for 2-3 minutes until softened and fragrant. Deglaze the pan with a splash of dry white wine or extra chicken broth, scraping up all the savory brown bits from the bottom with a wooden spoon.
Step 3: Simmer Rice and Chicken to Perfection
- Add 1 cup uncooked white rice, 2 ¼ cups chicken broth, the remaining lemon juice, and the last teaspoon of Italian seasoning to the deglazed pan. Stir gently to combine. Place browned chicken breasts on top of the rice mixture. Cover tightly with the lid, reduce heat to medium-low, and simmer undisturbed for 20-25 minutes until liquid is absorbed and rice is tender.
Step 4: Rest, Garnish & Serve
- Remove the pan from heat and let it rest, covered, for 5 minutes. Before serving, ensure chicken reaches an internal temperature of 165°F (74°C). Garnish with fresh parsley or cilantro and serve with extra lemon wedges.
Nutrition
Notes
This one-pot meal delivers maximum flavor with minimal cleanup. The short lemon-garlic marinade and deglazing are crucial for depth. Use a tight-fitting lid for perfect rice, and always check chicken's internal temperature (165°F/74°C). Serve with fresh herbs and lemon wedges. Nutrition information is estimated based on common ingredients and serving sizes and may vary.