Description
A delightful interplay of savory chicken, aromatic garlic, and zesty lemon accompanied by creamy rice.
Ingredients
- 450 g boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 teaspoon Italian seasoning
- 1/2 teaspoon crushed red pepper flakes
- 1 teaspoon salt
- 1/8 teaspoon ground black pepper
- 4 cloves garlic, minced
- Juice of 1 lemon
- Zest of 1/2 lemon
- 300 g long-grain white rice
- 720 ml chicken broth
- 120 ml heavy cream
- 100 g grated Parmesan cheese
- 1 tablespoon chopped fresh parsley
- Lemon wedges for serving
Instructions
- In a large deep skillet, heat olive oil and unsalted butter over medium-high heat.
- Season chicken pieces with Italian seasoning, salt, black pepper, and crushed red pepper flakes.
- Sauté chicken in the skillet until golden and cooked through. Remove the chicken from the pan and set aside.
- Reduce heat to medium and add minced garlic to the same skillet. Sauté for about 30 seconds until fragrant.
- Stir in the lemon juice and lemon zest, deglazing the pan.
- Add uncooked long-grain rice to the skillet and stir to coat with the garlic-lemon mixture. Toast the rice for 1–2 minutes.
- Pour in the chicken broth, bringing it to a boil, then lower the heat to a gentle simmer.
- Cover the skillet and cook for 18–20 minutes until rice is tender and liquid is absorbed.
- Once the rice is fully cooked, stir in the heavy cream and grated Parmesan cheese until thoroughly combined and creamy.
- Arrange the chicken over the creamy rice, garnish with chopped fresh parsley, and serve with additional lemon wedges.
Notes
For best flavor, use freshly minced garlic and grated Parmesan cheese.
