Lemon Garlic Chicken with White Rice

Name: Lemon Garlic Chicken with White Rice
Total time: 30 min
Yield: 2 people
Ingredients: 1 lb Chicken breasts; 1 cup Basmati rice; 3 cloves Minced garlic; 3 tbsp Lemon juice; 2 tbsp Butter; 0.5 cup Chicken broth; 1 tbsp Olive oil; 1 tbsp Fresh chopped parsley

Under 30 MinsHigh ProteinStovetopDinner • LunchMediterranean

Medium

30min

520kcal

2people

MACROS

per serving

※gProtein

◆gFat

▣gCarbs

◎gSugar

◇gFiber

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Tender chicken breasts cooked in a lemon, garlic, and butter sauce, served alongside fluffy white rice.

The Lemon Garlic Chicken with White Rice recipe is a classic dish that combines simplicity and sophistication. If you're looking for a wonderful alternative to heavy dishes, Lemon Garlic Chicken with White Rice is the perfect choice. The secret to this dish's success lies in the perfect balance between fresh lemon acidity and strong garlic flavor that permeates the chicken breasts, making them tender and flavorful. The lemon-butter sauce creates a silky texture that pairs perfectly when poured over the fluffy Basmati rice. In this Lemon Garlic Chicken with White Rice recipe, we focus on simple techniques like searing the chicken for a golden color and deglazing the pan for a rich sauce. We always recommend using fresh lemon for best results, and a sprinkle of fresh parsley at the end adds a touch of freshness. This dish is not only satisfying but also balanced and high in protein, making it ideal for a quick lunch or a special dinner.

Ingredients

450 g Chicken breasts (about 2 large breasts)
200 g Basmati rice (about 1 cup)
3 clove Minced garlic
3 tbsp Lemon juice
30 g Butter (about 2 tbsp)
120 ml Chicken broth
1 tbsp Olive oil
1 tbsp Fresh chopped parsley

Instructions

1
Wash the Basmati rice well, then cook it in salted water until fully cooked and set it aside.
2
Cut the chicken breasts into slices or medium-sized cubes and season them with salt and pepper.
3
In a large skillet, heat the olive oil and half the amount of butter over medium heat.
4
Add the chicken breasts to the skillet and sauté them until they become golden brown on both sides and are fully cooked.
5
Add the minced garlic and stir for a minute until its aroma appears without burning it.
6
Pour the chicken broth and lemon juice over the chicken, and let the mixture simmer gently for 3-5 minutes until the sauce thickens slightly.
7
Add the remaining amount of butter and fresh chopped parsley and stir gently until the butter melts and incorporates with the sauce.
8
Serve the chicken breasts with the rich sauce alongside the hot Basmati rice.

Chef's Tips

•To get a thicker sauce, you can sprinkle a teaspoon of flour over the chicken before adding the broth.
•Make sure not to overcook the chicken breasts so they do not become tough.
•You can add a little lemon zest to enhance the citrus flavor.

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